Sprinkle the yeast over the warm milk in a large bowl, stir and let stand about 5 minutes to dissolve. Add the egg, butter, sugar, vanilla, salt and lemon zest and beat until blended; small lumps of butter will dissolve with further mixing. Add 1½ cups flour and beat vigorously until smooth. Add enough of the remaining flour to make a soft but manageable dough.

Turn out onto a lightly floured surface and knead for 2 minutes, then let rest for 10 minutes. Resume kneading for another 7-10 minutes, or until the dough is smooth and elastic, sprinkling on additional flour to keep it from being too sticky.

Place in a greased bowl, cover and let rise until double in bulk.

Punch the dough down and on a floured surface, push, pat and roll it to an 8x16 inch rectangle. Using a sharp knife, cut into strips about ¾ inch wide and 8 inches long.

Form each strip into a loose knot. Let the beignets rise, about 30 minutes.

Heat at least 2 inches of oil to 365º . Fry 3 or 4 beignets at a time, turning them frequently until puffy and golden brown, 2-3 minutes total. Remove with a slotted spoon, drain on paper towels. Sieve a light dusting of powdered sugar over them while still warm.

Add the sugar and yeast to the warm water, mix well and allow the yeast to "proof" for 10 minutes until it foams up.

After proofing the yeast add the yeast mixture to a bowl. Add the flour and salt to the bowl, and sift in the baking powder, pushing any lumps through with your fingers.

Whisk the mixture for 2 minutes making sure to scrape the sides of the bowl down while whisking.
(If you are using an electric whisk, beat for only 1 minute.)
A final scraping down of the sides of the bowl again then cover the bowl with a tea towel, put it in a warm spot and let it rest for 45 minutes.

At the end of the 45 minutes, heat up a large non stick frying pan to 375°F.
Then add the olive oil and soft butter to a bowl, using a pastry brush coat the inside of one of the rings with the mixture, place the ring into the hot pan.

Your crumpet mix should now be active and bubbly. Spoon the mixture into the hot ring halfway up. Do the same for 3 more rings but don’t overcrowd the pan, you need space to move the rings around.

It is very important to keep the temperature constant at 375°F, any hotter the bottoms will burn before the tops get cooked. After 5 minutes you'll see the classic crumpet bubbles start to appear around the edges of the crumpets. Using a small pointy knife to pop any stubborn bubbles.

Once the mixture has dried out around the edges, use an oven mitt to lift off the rings. Once you see that the middles are less gooey, you can carefully turn them over to brown the tops.

When they're golden brown and delicious remove them from the pan and onto a wire rack to cool.

To serve these crumpets, toast them for 3 minutes and top with your favorite topping(s) like butter or jam or butter and jam!

Add the egg, milk, sugar and yeast to a jug, and thoroughly mix, set it aside for 10 minutes, until it activates and foams up.
Add the flour and salt to a large bowl, and mix together, then form a well in the middle.
Add the activated yeast mixture to the well, followed by the soft butter, mix it together until you have a sticky dough, cover the bowl with a tea towel and put it in a warm spot for 45 minutes.

When the time's up, turn out the dough onto a floured surface, spread a tsp of vegetable oil around the now empty bowl, knock the dough down and form it into a ball and place it back into the oiled bowl, coat the dough in the oil, cover the bowl and let it rise again for another 45 minutes.

Prepare a baking tray, by sprinkling some course semolina flour on it (traditional), or ordinary flour.
Turn out the dough onto a floured surface, this time carefully flatten it by hand, and using a rolling pin, roll it to approx ½ inch thick (13mm).
Using a 3 inch cookie/buscuit/scone cutter and cut out 6 circles, place them on the prepared baking tray, roll up the scraps of the dough into a ball and then roll it back out to ½ inch and cut a further 2 circles, you should now have 8 muffins.

Cover the muffins with a dry tea towel and let the muffins rise in a warm spot for 30 minutes.

Take a large frying pan or griddle, no oil, heat it up to about 390°F (200°C), and place 3 or 4 muffins at a time and cook them for 4 - 5 minutes on both sides, once they are golden brown and firm to the touch, remove from the pan and repeat with the rest.

These can be frozen, just defrost in the microwave and cut in half, or being very careful use a serrated knife to split the frozen muffin, then in either case, toast that muffin for 4-7 minutes, depending on your preference of crispiness. Enjoy!

In a very hot skillet blister the halved cherry tomatoes, tossing them around for about 1 minute. Turn off the heat and mix in the fresh herbs and roasted garlic cloves, remove into a small bowl, then mix in the olive oil and salt and set aside for brushing over the top right before the dough is ready to bake.

Mix the yeast and sugar with the warm water (read what temperature the water should be, on the yeast packet instructions). Let the yeast bloom (get foamy) @ 5-10 minutes. Mix the yeasty mix with the flour and olive oil.
Knead for 5-10 minutes until the dough is slightly elastic, then let rest in a warm area, covered, until the dough doubles in size (about 30-45 minutes).

Pre-heat your oven to 425°. F.
Prepare a regular cookie sheet with sides with some olive oil or place a sheet of parchment paper down. Roll out the dough, place in the cookie sheet and dimple the dough using your finger, every inch or so up, down, across the dough, creating little dimples.

Now, using the tomato/herb/garlic/olive oil mix, spread evenly across the top of your dimpled dough. Place in the oven for 20 minutes or until the top is golden brown.

Combine the water, yeast and sugar in the large bowl, stir well and let 'proof' for 5-10 minutes or until foamy.
In a mixer bowl, combine the flour, salt, and lard and knead in the butter with your hands until broken up into very small pieces. When the yeast is foamy, put the dough hook attachment on the mixer and gradually add the flour mixture on low speed until its all incorporated.
Scrape the sides down between additions. When the dough comes together, take it out of the mixer and onto a floured work surface and knead until smooth and elastic about 5-10 minutes, adding more flour if necessary.

Coat a large bowl lightly with the olive oil, then put the dough in, turning once to coat both sides then cover loosely with a clean dry towel or plastic wrap.
Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.

Punch the dough down split into 2 equal pieces and shape into 2 flat rounds about 9 inches across (it will expand to about 10"). Place the dough on a lightly oiled parchment paper lined baking sheet. Sprinkle the top with sesame seeds, about 2-3 tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash, sprinkle with sesame seeds if your using them, then put into a pre-heated 400°F oven for 10 minutes. Turn the heat down to 375°F for an additional 10 minutes or until the loaf(s) are golden brown and sounds hollow when tapped.

Add the egg to a large bowl, mix well, now add the sugar, add the yeast, add the salt, now add the warm water and warm milk, mix well.

Add the flour, mix together well. This dough should be wet. Cover with plastic wrap and let rest for 30 minutes.

Prepare all of your vegetables.

Mix the vegetables and cheese into the bread dough.

Place the wet dough into a piping bag or a large sandwich baggie, cut the end off when ready to pipe into your oil for frying.

Heat up 1-2 cups frying oil, 350-365°F. like canola or vegetable oil, in a large fry pan or sauce pot.

Cut the plastic corner out of the piping bag or baggie, pipe in 1½ inch long lengths into the hot oil.

Don't over crowd your pan, fry in batches. Flip fritters until golden on both sides, about 4-5 minutes.