This traditional sugar pie recipe, reminiscent of classic French patisserie, transforms basic pantry ingredients into a golden, buttery delicacy. With its tender, enriched dough and crystalline sugar topping, this pie delivers an exceptional combination of textures that has made it a beloved breakfast and dessert staple.
Ingredients
For the Dough:
- 250ml (1 cup) warm milk
- 7g (1 teaspoon) active dry yeast
- 40ml (2¾ tablespoons) vegetable oil
- 1 large egg, room temperature
- 45g (3 tablespoons) sugar
- Pinch of salt
- 400-450g (3¼-3⅔ cups) all-purpose flour
For the Topping:
- 60g (4 tablespoons) butter, softened
- 100g (½ cup) granulated sugar
Step-by-Step Instructions
1. Preparing the Dough
- Combine warm milk with yeast and 1 tablespoon of sugar
- Let stand for 5-7 minutes until foamy
- Whisk in the egg and vegetable oil
- Mix remaining sugar and salt in a large bowl
- Gradually incorporate flour while kneading
- Knead until medium-firm dough forms (8-10 minutes)
2. First Rise
- Place dough in a greased bowl
- Cover with a clean kitchen towel
- Let rise in a warm place for 35 minutes
3. Shaping and Second Rise
- Grease a 32cm (13-inch) round baking pan
- Transfer dough to the pan, spreading evenly
- Let rise for additional 20 minutes in a warm place
4. Topping and Baking
- Preheat oven to 150°C (300°F)
- Spread softened butter over the surface
- Sprinkle generously with sugar
- Apply another layer of butter
- Bake for 45 minutes until golden brown
Nutritional Information (per serving, based on 12 slices)
- Calories: 275
- Total Fat: 11g
- Saturated Fat: 4.5g
- Carbohydrates: 41g
- Protein: 5g
- Sugar: 18g
Time Requirements:
- Preparation: 20 minutes
- Rising Time: 55 minutes
- Baking Time: 45 minutes
- Total Time: 2 hours
Professional Baking Tips
The success of this pie lies in proper temperature control. Ensure all ingredients are at room temperature before beginning. The milk should be warm (around 110°F/43°C) to properly activate the yeast without killing it. The butter for topping should be soft enough to spread easily but not melted.
Variations and Substitutions
- Replace vegetable oil with melted butter for richer flavor
- Add vanilla extract or vanilla sugar for additional depth
- Use brown sugar for topping to create a caramel-like flavor
- Incorporate citrus zest into the dough for a bright note
- Add cinnamon or cardamom to the sugar topping
Common FAQs
Q: Why didn’t my dough rise properly?
A: Ensure your yeast is fresh and the milk temperature is correct. Too hot or too cold milk can affect yeast activation.
Q: Can I make this pie ahead of time?
A: Yes, you can prepare the dough the night before and refrigerate after the first rise. Allow to come to room temperature before proceeding.
Q: Why is the baking temperature so low?
A: The low temperature allows the pie to bake evenly without burning the sugar topping, creating the perfect texture.
Q: Can I freeze this pie?
A: Yes, wrap well and freeze for up to 1 month. Thaw at room temperature and warm slightly before serving.
Storage and Make-Ahead Tips
Store the cooled pie in an airtight container at room temperature for up to 2 days. For best results, warm individual slices slightly before serving. If making ahead, you can prepare the dough through the first rise, then refrigerate overnight. The next day, allow the dough to come to room temperature before shaping and proceeding with the recipe.
To maintain the crispy sugar topping, avoid covering the pie while it’s still warm, as condensation can soften the surface. This pie is best enjoyed fresh but can be revived by heating briefly in a 150°C (300°F) oven for 5 minutes.
