Here is a recipe I adapted from one in Taste of Home magazine. I added coarse salt for a salty hit, and replaced half the granulated sugar with turbinado. I’m going to make a batch to take to Cincinnati this weekend and will make the orange variation. Turns out, they were not only delicious, but the perfect thing to have around for a household of teenagers over the weekend. They were just as good for dessert as breakfast. They also travel well, as I packed a couple in my daughter’s lunch. The dough, which is beautiful, contains yeast, but requires no kneading and is super-easy.
—Jill Melton, Relish Editor