Ingredients
Equipment
Method
- In a mixing bowl, dissolve the yeast in warm milk and let it sit for 5 minutes. In a separate bowl, combine the flour, sugar, and salt.
- Using a stand mixer with a dough hook, slowly mix the dry ingredients while adding the yeast mixture. Add eggs one by one until fully incorporated. Mix for about 5 minutes on medium speed.
- Gradually add the softened butter, mixing on low speed until fully blended into the dough. Scrape down the sides as needed. The dough should be smooth and elastic.
- Once the dough is ready, fold in the pistachio paste until fully combined.
- Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 180°C (350°F). Punch down the risen dough and roll it out into a rectangle on a floured surface (about 1 cm thick).
- Starting from one edge, roll the dough tightly into a log shape. Shape it into a spiral or coil as preferred, then place it seam-side down on a baking tray lined with parchment paper.
- Cover again with plastic wrap and let it rise for another 30 minutes until slightly puffed.
- In a small bowl, mix sesame seeds with a touch of sugar, then sprinkle over the brioche before baking.
- Bake in the preheated oven for 25 minutes or until golden brown. Check doneness with a toothpick—the center should be moist but not wet.
- Once baked, remove from the oven and let it cool on a cooling rack.
- Slice the brioche roll into neat pieces. Dust with powdered sugar and garnish as desired before serving.
Nutrition
Notes
This Fudgy Pistachio Brioche Roll is quite versatile! If you're out of pistachio paste, consider using almond or hazelnut paste instead. Feel free to experiment with different toppings too! For best results, store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to regain that lovely fudgy texture. Happy baking!