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

Introduction

This rich, yeast-risen dessert is a delightful treat with old-world charm. Soft, fragrant, and lightly spiced, it offers a comforting sweetness that’s perfect for sharing. Whether shaped as a braid, ring, or rolls, each bite is pure golden goodness.

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 the warm milk, sugar, and active dry yeast. Let sit for 5–10 minutes until the mixture becomes foamy.
2. Step 2: Add the eggs, salt, and flour to the yeast mixture. Stir until just combined.
3. Step 3: Knead in the softened butter and the optional ground cardamom or cinnamon. Continue kneading for 8–10 minutes until the dough is smooth and elastic.
4. Step 4: Place the dough in a greased bowl. Cover and let it rise for 1 to 1½ hours, or until it doubles in size.
5. Step 5: Punch down the dough and shape it into a braid, ring, swirl, or small rolls. Arrange the shaped dough in a greased baking dish.
6. Step 6: Cover the dough and allow it to rise again for 30–45 minutes until it’s puffed.
7. Step 7: Preheat your oven to 350°F (175°C). Bake the dough for 25–30 minutes, until it turns golden brown and sounds hollow when tapped.
8. Step 8: Let the baked dessert cool slightly. Dust with powdered sugar or drizzle syrup on top before serving.

Tips & Variations

• For a richer flavor, substitute half the milk with cream or add a teaspoon of vanilla extract.
• Try mixing raisins or chopped nuts into the dough for added texture.
• Use ground cinnamon instead of cardamom if you prefer a warmer spice note.
• Brush the dough with melted butter before baking for an extra soft crust.

Storage

Store the dessert in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days and warm gently before serving. You can also freeze it wrapped tightly for up to 1 month; thaw overnight in the refrigerator and reheat in a low oven.

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. Use the same quantity but mix it directly with the flour instead of dissolving it in milk first.

What is the best way to shape the dough?

The dough is versatile—braiding creates a classic look, forming a ring or swirl makes a lovely centerpiece, and small rolls are great for individual servings. Choose whichever shape you prefer.

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

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★★★★★

4.8 from 136 reviews

A traditional yeast-risen dessert featuring a tender, spiced dough flavored with cardamom or cinnamon. This rich and fluffy treat is shaped by hand and baked until golden, offering old-world charm perfect for special occasions or cozy afternoons.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Dough

• 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 this mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
2. Mix the dough: Add the eggs, salt, and all-purpose flour to the yeast mixture. Stir until the ingredients are just combined to form a rough dough.
3. Knead the dough: Incorporate the softened butter and optional cardamom or cinnamon spice into the dough. Knead on a lightly floured surface or in the bowl for 8–10 minutes until the dough is smooth, elastic, and not sticky.
4. First rise: Place the dough into a greased bowl. Cover it with a clean cloth or plastic wrap, and let it rise in a warm area for 1 to 1½ hours, or until doubled in size.
5. Shape the dough: Punch down the risen dough to release air. Shape it into your desired form such as a braid, ring, swirl, or small rolls. Place the shaped dough into a greased baking dish.
6. Second rise: Cover the shaped dough and let it rise again for 30–45 minutes, until it is puffed and nearly doubled.
7. Bake: Preheat your oven to 350°F (175°C). Bake the dough for 25–30 minutes until the crust is golden brown and sounds hollow when tapped.
8. Finish and serve: Allow the baked dessert to cool slightly. Dust with powdered sugar or drizzle with syrup before serving for added sweetness and presentation.

Notes

• Ensure milk is warmed to approximately 110°F (43°C) to avoid killing the yeast.
• Use room temperature eggs to help the dough rise better.
• Spices like cardamom or cinnamon add a traditional flavor but can be omitted or substituted based on preference.
• Kneading is key to a smooth and elastic dough; do not rush this step.
• The second rise is important for a light and airy final texture.
• Check for doneness by tapping on the crust; a hollow sound indicates it’s fully baked.
• Store leftover dessert in an airtight container and reheat gently to maintain softness.

Keywords: yeast dessert, cardamom bread, cinnamon treat, old-world recipe, baked sweet bread