Name: Pistachio Brioche
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 10 serving(s)
Ingredients: 3 cups (450 g) unbleached all-purpose flour; 2 tbsp sugar; 2 tsp instant yeast; 1 tsp salt; 1 cup (250 ml) warm milk; 1/4 cup (55 g) unsalted butter, softened; 1 egg; 1/2 cup (65 g) unsalted shelled pistachios; 1/4 cup (55 g) sugar; 1/4 cup (55 g) unsalted butter, softened; 1 tbsp unbleached all-purpose flour; 1/2 tsp (2.5 ml) vanilla extract; 1/4 tsp salt; 1 egg, at room temperature

Preparation

Brioche Dough
- In a stand mixer fitted with the dough hook or in a bowl with a wooden spoon, combine the flour, sugar, yeast and salt.
- Add the milk, butter and egg. Mix just until the dough starts to form. Knead the dough with the dough hook or with your hands on a lightly floured surface until smooth, about 2 minutes. Place in a clean, lightly oiled bowl and cover with plastic wrap. Let rise in a warm, humid spot for 1 hour or until doubled in volume.
Pistachio Filling
- Meanwhile, in a food processor, finely chop the pistachios. Add the remaining ingredients and pulse until well blended. Scrape down the sides of the bowl with a spatula as needed. Set aside.
- With the rack in the middle position, preheat the oven to 375°F (190°C). Generously butter a 10 x 4-inch (25 x 10 cm), 6-cup (1.5 litre) loaf pan.
- On a lightly floured surface, roll out the dough to form an 18 x 8-inch (45 x 20 cm) rectangle. Spread the pistachio filling over the dough, leaving a 2-inch (5 cm) border on one of the short sides of the rectangle. Starting with the opposite side, roll the dough into a cylinder. Place the roll seam side down in the prepared loaf pan. Let rise, uncovered, in a warm, humid spot until the dough reaches the top of the pan, about 15 minutes. Brush the top of the dough with water.
- Bake for 45 minutes. Unmould and let cool on a wire rack before slicing.

Pistachio Brioche

Categories

Ingredients

Brioche Dough

Pistachio Filling

Preparation

Brioche Dough

Pistachio Filling

Personal Note