Pistachio Rolls

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Fluffy brioche dough filled with rich pistachio cream, these Pistachio Rolls are cinnamon rolls’ sophisticated cousin.

Shaped the day before and risen overnight, they are simple enough for breakfast, but decadent enough for dessert.

INGREDIENTS

Brioche Dough – all-purpose flour – kosher salt – instant yeast – granulated sugar

MAKE PISTACHIO FILLING

01.

Grind roasted pistachios in a food processor until the texture of coarse cornmeal. Using a hand mixer, or by hand, cream together the butter, sugar, and kosher salt until light and fluffy, about 2 to 3 minutes.

Add in the ground pistachios, and egg and mix until combined and fluffy.

02.

MAKING THE BRIOCHE DOUGH

03.

In a small pan on the stovetop, melt your unsalted butter. Remove from heat. To the butter, add whole milk and then your egg. Whisk to combine.

In the bowl of your stand mixer, place all-purpose flour, kosher salt, instant yeast, and granulated sugar. Use paddle attachment to combine them.

04.

Switch to dough attachment, increase to medium speed, and knead dough for 3 minutes. Turn off mixer to check consistency.

05.

Swipe up for the full recipe!

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