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 both comforting and elegant. Though not a traditional pie, its soft, golden texture and subtle spice make it a perfect treat for 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 to the yeast mixture. Mix until just combined.
3. Step 3: Knead in softened butter and the optional spice. Continue kneading until the dough is smooth and elastic, about 8–10 minutes.
4. Step 4: Place the dough in a greased bowl. Cover and let it rise for 1 to 1½ hours, or until doubled in size.
5. Step 5: Punch down the dough and shape it into a braid, ring, swirl, or small rolls. Place the shaped dough in a greased baking dish.
6. Step 6: Cover and let rise again for 30–45 minutes until puffed.
7. Step 7: Preheat the 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

• For a more intense flavor, substitute ground cardamom with cinnamon or a mix of both spices.
• You can brush the dough with melted butter before baking for an extra rich crust.
• Try adding raisins or chopped nuts to the dough for added texture and sweetness.
• If you prefer a lighter dessert, skip the syrup topping and stick to a simple dusting of powdered sugar.

Storage

Store the dessert in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month; thaw at room temperature before serving. Reheat gently in a low oven or microwave to refresh softness.

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 use instant yeast. If you do, mix it directly with the dry ingredients and reduce or skip the proofing step with warm milk, as instant yeast activates more quickly.

What if I don’t have cardamom or cinnamon?

No worries—this dessert is delicious even without spices. You can also experiment with other warm spices like nutmeg or allspice, or omit spices altogether for a simple, buttery flavor.

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

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★★★★★

4.5 from 79 reviews

This rich, yeast-risen dessert captures the essence of old-world baking with a soft, slightly sweet dough flavored with cardamom or cinnamon. The dough is braised, allowed to rise twice for a light texture, and baked until golden brown. Finished with a dusting of powdered sugar or a drizzle of syrup, this golden treat offers a comforting and nostalgic flavor perfect for any occasion.

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

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 yeast: In a large bowl, combine warm milk, granulated sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
2. Mix dough: Add the eggs, salt, and all-purpose flour to the yeast mixture. Stir until just combined to form a shaggy dough.
3. Knead dough: Incorporate the softened butter and optional ground cardamom or cinnamon. Knead the dough for 8–10 minutes until it becomes smooth, elastic, and no longer sticky.
4. First rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
5. Shape dough: Punch down the risen dough and shape it into a braid, ring, swirl, or small rolls. Arrange the shaped dough in a greased baking dish.
6. Second rise: Cover the shaped dough again and let it rise for 30–45 minutes until puffed up.
7. Bake: Preheat your oven to 350°F (175°C). Bake the dough for 25–30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
8. Finish and serve: Allow the baked dessert to cool slightly before dusting it with powdered sugar or drizzling with syrup. Serve warm or at room temperature.

Notes

• Ensure the milk is warm but not hot (110°F/43°C) to prevent killing the yeast.
• Optional spices like cardamom or cinnamon add a lovely aromatic touch but can be omitted.
• Dough can be shaped in various ways for visual appeal—braid, ring, or individual rolls.
• Check for doneness by tapping the bottom of the bread; it should sound hollow.
• Store leftovers in an airtight container to maintain freshness.
• Syrup can be honey, maple syrup, or a simple sugar glaze depending on preference.

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