A Rich, Yeast-Risen Dessert with Old-World Flavor is a soft, rich treat that bakes up golden and smells like spice and butter. I make it when I want a warm, homey dessert that feels special without fuss.
Dad James helped me shape the first braid I ever made of this recipe, and he kept stealing crumbs while it cooled.
Your Ingredients List
- 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)
My Go-To Equipment
I keep a large mixing bowl, a sturdy wooden spoon, a stand mixer or a good pair of hands for kneading, a greased baking dish, and an oven thermometer. A bench scraper helps me shape the dough.
The Simple Steps to Follow
- Warm milk, add sugar and yeast, and let sit until foamy.
- Add eggs, salt, and flour and mix until just combined.
- Knead in softened butter and optional spice until dough feels smooth and elastic.
- Continue kneading for about eight to ten minutes by hand or until elastic.
- Place dough in a greased bowl, cover, and let rise until doubled, about one to one and a half hours.
- Punch down the dough and shape into a braid, ring, swirl, or small rolls.
- Place shaped dough in a greased baking dish.
- Cover and let rise again until puffed, about thirty to forty five minutes.
- Preheat oven to three hundred fifty degrees Fahrenheit and bake until golden, about twenty five to thirty minutes.
- Tap the loaf or rolls; they should sound hollow when done.
- Cool slightly, then dust with powdered sugar or drizzle with syrup before serving.
Healthy Twists on a Classic
I like to add whole wheat flour for half the amount to add fiber, or fold in a small handful of chopped nuts for crunch. For a lighter sweet, skip the powdered sugar and serve with fruit. If you love rich pies too, try my take on an Amish peanut butter cream pie for a different kind of old-fashioned comfort.
Serving Suggestions From My Table
I serve slices warm with a cup of strong coffee or tea and a smear of butter or a light honey drizzle. For a full dinner party, pair small rolls with a savory main like butternut squash gnocchi with sausage and roasted greens for contrast.
Getting It Just Right
Use milk that feels warm but not hot to the touch so you do not kill the yeast. If your kitchen is cool, let the dough rise in a warm oven with the light on. Watch the dough more than the clock; it is ready when doubled.
How to Store Leftovers
Cool completely, then wrap in foil or place in an airtight container. Keep at room temperature for two days or freeze for up to one month. Reheat gently in a low oven to bring back the soft crumb.
Enjoy Every Moment
I like to slice this while it is still a little warm and share it with family. The smell alone makes good days better.
A Few Common Questions
Is Rich, Yeast-Risen Dessert with Old-World Flavor hard for a beginner?
I find it easy. The steps are simple and forgiving. Take your time kneading and let the dough rise fully.
Can I make Rich, Yeast-Risen Dessert with Old-World Flavor ahead of time?
Yes. You can shape the dough, cover it, and refrigerate overnight. Let it come to room temperature and rise before baking.
Can I use instant yeast for Rich, Yeast-Risen Dessert with Old-World Flavor?
Yes. If you use instant yeast, you can mix it directly with the dry ingredients and skip the foam step. The rise times may be a little shorter.
Print
A Rich, Yeast-Risen Dessert with Old-World Flavor
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A soft, rich dessert that bakes up golden with a delightful aroma of spices and butter, reminiscent of old-world flavors.
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
- Warm the milk, add sugar and yeast, and let sit until foamy.
- Add eggs, salt, and flour and mix until just combined.
- Knead in softened butter and optional spice until dough feels smooth and elastic.
- Continue kneading for about eight to ten minutes by hand or until elastic.
- Place dough in a greased bowl, cover, and let rise until doubled, about one to one and a half hours.
- Punch down the dough and shape into a braid, ring, swirl, or small rolls.
- Place shaped dough in a greased baking dish.
- Cover and let rise again until puffed, about thirty to forty five minutes.
- Preheat oven to 350°F and bake until golden, about twenty five to thirty minutes.
- Tap the loaf or rolls; they should sound hollow when done.
- Cool slightly, then dust with powdered sugar or drizzle with syrup before serving.
Notes
For a healthier version, use half whole wheat flour for added fiber or fold in chopped nuts for crunch. Can be served warm with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baked Goods
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: yeast dessert, braided bread, Old-World flavor, sweet bread, baking