Introduction

Not A Pie But Gold is a soft, slightly sweet yeast bread that’s perfect for breakfast or an afternoon treat. This golden, fragrant bread is easy to shape and topped simply with powdered sugar or syrup for a delightful finish.

A square tray holds nine rectangular pastry pieces with three layers each: a golden brown, flaky top layer dusted with powdered sugar, a thick middle layer of creamy pale yellow custard, and a thin, crisp bottom layer. The pastries are neatly cut into equal sections and arranged in a 3x3 grid on a white lace cloth that covers a wooden board. In the soft-focused background, a white bowl holds round golden dough balls, and there is a silver fork to the right, all set on a white marbled surface. The warm lighting highlights the crisp texture of the pastry and the smooth custard filling. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, combine warm milk, granulated sugar, and active dry yeast. Let sit for 5–10 minutes until the mixture is foamy, indicating the yeast is active.
Step 2: Add the eggs, salt, and all-purpose flour to the yeast mixture. Mix until the ingredients are just combined and form a rough dough.
Step 3: Knead the dough while incorporating the softened butter and the optional ground cardamom or cinnamon. Continue kneading for 8–10 minutes until the dough becomes smooth and elastic.
Step 4: Place the kneaded dough in a greased bowl. Cover the bowl and let the dough rise in a warm spot for 1 to 1½ hours, or until it has doubled in size.
Step 5: After rising, gently punch down the dough to release air. Shape it into your preferred form such as a braid, ring, swirl, or divide into small rolls. Arrange the shaped dough in a greased baking dish.
Step 6: Cover the shaped dough again and let it rise for another 30–45 minutes, until puffed and slightly risen.
Step 7: Preheat your oven to 350°F (175°C). Bake the dough for 25–30 minutes, or until the surface is golden brown and sounds hollow when tapped gently.
Step 8: Allow the bread to cool slightly before dusting with powdered sugar or drizzling with syrup. Serve warm or at room temperature.

Tips & Variations

For a richer flavor, substitute half the milk with cream or add a teaspoon of vanilla extract.
Try shaping the dough into cinnamon twists or adding raisins for variety.
Use the optional spice to complement the sweetness—cardamom gives a warm floral note, while cinnamon adds classic warmth.
Ensure your milk is not too hot to avoid killing the yeast; 110°F (43°C) is ideal.

Storage

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

How to Serve

A square layered dessert is shown on a wooden round board placed on a white marbled surface. The dessert has two main layers: the bottom layer is a thick, creamy light yellow custard with a smooth texture, and the top layer is made of golden-brown puff pastry cut into sixteen equal square pieces. The puff pastry squares are fluffy with a shiny surface and lightly dusted with powdered sugar. The dessert looks soft, creamy, and flaky at the same time, with some custard gently oozing at the edges. Photo taken with an iphone --ar 4:5 --v 7

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. Mix it directly with the flour and reduce the rising time slightly, as it activates faster than active dry yeast.

How do I know when the dough has risen enough?

The dough is ready when it has doubled in size and holds an indentation when you gently press a finger into it. It should feel light and airy.