Pistachio Rolls

Ingrédients

Pistachio Rolls

600g bread or AP Flour

40g sugar

1 tsp salt

7g instant yeast

2 eggs

280ml lukewarm milk

120g butter

200-300g pistachio crème

Cream or milk for drizzle

Icing:

150g icing sugar

80g soft cheese

Large spoon of pistachio crème

2-3 tsp milk (add 1 first and see if you need more)

Smashed pistachio nuts

Mix the dry ingredients together make a well in the bottom and add the eggs and milk. Mix with your dough hook for 6-8 minutes. Add the butter in chunks. Start slowly adding the butter on a slow sp ed and once it’s all in mix on medium high for 8-10 min. Take the dough out cover and rest in blow for 1-1.5 hours.

Decompress the dough and roll it out into a rectangle about 60-65cm long.

Add parchment paper to a large dish. Spread the pistachio crème out (I heated mine a little first to make it easier to spread) cut in 12 strips or 10 if you want them giant. Roll each one up and add to dish. Cover and rest for 30 min while your oven heats up to 170C fan.

When they’re ready drizzle a little cream or milk over the top and bake for 17-20 min.

Make the icing while they’re in the oven by blending everything together. Spread it over the buns as soon as they’re out of the oven and sprinkle some nuts over the top.

Enjoy D 🫶

#bread #brioche #briocherecipe #briochebread #pistachio #baking