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Not A Pie But Gold Recipe

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★★★★★

4.7 from 129 reviews

Not A Pie But Gold is a soft, fluffy sweet bread made with fragrant spices like cardamom or cinnamon. This yeast-leavened bread is shaped into braids, rings, swirls, or rolls and baked until golden brown, offering a comforting and aromatic treat perfect for breakfast or dessert.

Ingredients

Scale

Yeast Mixture

  • 2¼ tsp (1 packet) active dry yeast
  • ¾ cup (180ml) warm milk (110°F/43°C)
  • ¼ cup (50g) granulated sugar

Dough

  • 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, sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
  2. Mix Dough Ingredients: Add the eggs, salt, and all-purpose flour to the yeast mixture. Stir gently until all ingredients are just combined into a shaggy dough.
  3. Knead Dough: Incorporate the softened unsalted butter and optional ground cardamom or cinnamon into the dough. Knead the dough on a lightly floured surface for 8–10 minutes until it is smooth, elastic, and slightly tacky but not sticky.
  4. First Rise: Place the kneaded dough in a greased bowl, covering it with a clean towel or plastic wrap. Allow it to rise in a warm spot for 1 to 1½ hours, or until the dough has doubled in size.
  5. Shape Dough: Gently punch down the risen dough to release excess air. Shape it into your desired form, such as a braid, ring, swirl, or small rolls. Transfer the shaped dough onto a greased baking dish or sheet.
  6. Second Rise: Cover the shaped dough again and let it rise for another 30–45 minutes, or until it looks puffed and nearly doubled in size.
  7. Bake: Preheat your oven to 350°F (175°C). Bake the risen dough for 25–30 minutes, or until the bread turns golden brown and sounds hollow when tapped on the bottom, signaling it is fully baked.
  8. Cool and Serve: Let the bread cool slightly on a wire rack. Once warm, dust with powdered sugar or drizzle with syrup before serving for a sweet finish.

Notes

  • Ensure the milk is warm but not hot to avoid killing the yeast.
  • Kneading is crucial for gluten development and a soft, elastic crumb.
  • Use a thermometer to check the oven temperature for perfect baking results.
  • The optional cardamom or cinnamon adds a warm, aromatic flavor but can be omitted if desired.
  • Store leftovers in an airtight container to maintain freshness.

Keywords: sweet bread, yeast bread, cardamom bread, cinnamon bread, braided bread, homemade bread, soft bread

Find it online: https://amayaharis.com/not-a-pie-but-gold-recipe/