Old-fashioned custard pies seem to have gone the way of Sunday suppers and country roads, but if you want to learn what you’re missing, it only takes only a piece of this fabulous walnut-raisin ...

Cover with cloth and let rise. Punch down and let rise again. With floured hands, roll dough into balls a little larger than a walnut. Roll balls in melted butter. Combine remaining 1 cup sugar ...

Pastry chef Melissa Weller of Sadelle’s in New York City swirls this light and buttery babka with a golden raisin puree, studs it with dark raisins and walnuts, and tops it with a luscious ...

Roll out one portion of dough on a lightly floured surface into a 1/8-inch thick circle. Spread your chosen filling: - For Walnut-Raisin: Sprinkle the filling mixture evenly over the dough.