Not A Pie But Gold: A Rich, Yeast-Risen Dessert with Old-World Flavor Recipe

Introduction

This rich, yeast-risen dessert offers a delightful old-world flavor that’s comforting and satisfying. Often mistaken for a pie, it’s actually a soft, golden bread with warm spices and a tender crumb, perfect for sharing at any occasion.

Ingredients

• 2¼ tsp (1 packet) active dry yeast
• ¾ cup (180ml) warm milk (110°F/43°C)
• ¼ cup (50g) granulated sugar
• 3 cups (375g) all-purpose flour
• ½ tsp salt
• 2 large eggs (room temperature)
• ⅓ cup (75g) unsalted butter, softened
• 1 tsp ground cardamom or cinnamon (optional)
• Powdered sugar or syrup (for topping)

Instructions

1. Step 1: In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Step 2: Add eggs, salt, and flour. Mix until just combined.
3. Step 3: Knead in softened butter and optional spice. Continue kneading until dough is smooth and elastic, about 8–10 minutes.
4. Step 4: Place dough in a greased bowl. Cover and let rise for 1 to 1½ hours, or until doubled in size.
5. Step 5: Punch down dough and shape into a braid, ring, swirl, or small rolls. Place in a greased baking dish.
6. Step 6: Cover and let rise again for 30–45 minutes until puffed.
7. Step 7: Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
8. Step 8: Cool slightly. Dust with powdered sugar or drizzle with syrup before serving.

Tips & Variations

• Use fresh yeast for the best rise and texture.
• Ensure milk is warm, not hot, to protect yeast activity.
• Substitute almond milk and dairy-free butter for a plant-based version.
• Glaze just before serving to preserve the dessert’s tender texture.
• Add crushed nuts, dried fruit, or chocolate chips to the dough for custom flavors.

Storage

Store this dessert in an airtight container at room temperature for up to 2 days. For longer storage, freeze well-wrapped for up to 1 month. Reheat gently in a low oven or microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Reduce the proofing time slightly since instant yeast activates faster, and mix it directly into the flour.

What is the best way to shape the dough?

You can shape the dough into a braid, a ring, a swirl, or divide it into small rolls depending on your preference and the occasion.

Not A Pie But Gold: A Rich, Yeast-Risen Dessert with Old-World Flavor Recipe

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★★★★★

4.6 from 115 reviews

This rich, yeast-risen dessert offers a delightful old-world flavor with its soft, tender crumb and aromatic cardamom or cinnamon. A versatile treat, it can be shaped into braids, rings, swirls, or rolls, making it perfect for festive occasions or cozy afternoons. Topped with powdered sugar or syrup, it delivers a comforting and elegant sweet experience that showcases the magic of traditional yeast baking.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2¼ tsp (1 packet) active dry yeast
• ¾ cup (180ml) warm milk (110°F/43°C)
• ¼ cup (50g) granulated sugar
• 3 cups (375g) all-purpose flour
• ½ tsp salt
• 2 large eggs (room temperature)
• ⅓ cup (75g) unsalted butter, softened
• 1 tsp ground cardamom or cinnamon (optional)

Topping

• Powdered sugar or syrup (for topping)

Instructions

1. Activate the yeast: In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active and ready for baking.
2. Mix the dough: Add the eggs, salt, and flour to the yeast mixture. Stir gently until the ingredients are just combined, forming a rough dough.
3. Knead the dough: Incorporate the softened butter and the optional ground cardamom or cinnamon into the dough. Knead the mixture on a lightly floured surface for 8–10 minutes until smooth and elastic, ensuring a well-developed gluten structure for a tender texture.
4. First rise: Place the dough into a greased bowl and cover it with a cloth or plastic wrap. Let it rise in a warm area for 1 to 1½ hours, or until it has doubled in size, which develops flavor and lightness.
5. Shape the dough: Punch down the risen dough to release excess air and shape it into your desired form, such as a braid, ring, swirl, or individual small rolls. Arrange the shaped dough in a greased baking dish.
6. Second rise: Cover the shaped dough again and allow it to rise for 30–45 minutes until puffed, preparing it for baking.
7. Bake: Preheat your oven to 350°F (175°C). Bake the dough for 25–30 minutes, or until the crust turns golden brown and sounds hollow when tapped, indicating it is thoroughly baked inside.
8. Cool and top: Allow the baked dessert to cool slightly before dusting it generously with powdered sugar or drizzling syrup over the top to enhance flavor and presentation.

Notes

• Use fresh yeast for best rise and texture in the dough.
• Ensure the milk is warm but not hot to protect the activity of the yeast.
• You can substitute almond milk and dairy-free butter to make a plant-based, vegan-friendly version.
• Glaze or dust the dessert just before serving to maintain the ideal texture and appearance.
• Customize by adding crushed nuts, dried fruit, or chocolate chips to the dough for extra flavor and texture variations.

Keywords: yeast dessert, cardamom bread, cinnamon bread, sweet bread, old world dessert, braided bread, baked sweet rolls