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Pistachio brioche bread rolls

ingredients

servings

8

Type 00 wheat flour

300 oz

Fresh brewer's yeast

7 oz

White sugar

35 oz

Honey

1 teaspoon

Barley malt

1 teaspoon

Skimmed milk

150 oz

Eggs

1 unit

Vanilla extract

1 teaspoon

Sunflower oil

2 spoons

Desserts from Italy

Pistachio brioche bread rolls

Pistachio brioche bread rolls

vegetarian with gluten with eggs with lactose

ready in

3 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pistachio brioche bread rolls

Soft, tasty and butter-free!

Pistachio brioche bread rolls step 1

step 1

Prepare the yeast: dissolve the yeast with malt and honey in 90g of warm milk. Add 50g of flour, mix well and let stand covered for 30 minutes.

Pistachio brioche bread rolls step 2

step 2

Add the remaining warm milk, egg, vanilla, sugar and oil and mix. Then add the flour a little at a time by mixing.

Pistachio brioche bread rolls step 3

step 3

Knead well, form a ball and cut an x over it. Cover and let rise in the oven with the light on for 2 hours.

Pistachio brioche bread rolls step 4

step 4

Pick up the dough and knead it briefly. With a rolling pin roll it out in a rectangle 1 / 2cm thick and cut vertically into strips. Sprinkle them with softened pistachio cream (you can put it in the microwave a little) and roll them up.

Pistachio brioche bread rolls step 5

step 5

Place them on a plate lined with parchment paper well spaced and let them rest covered for 45 minutes.

Pistachio brioche bread rolls step 6

step 6

Brush them with a mix of milk and oil and bake in a static oven at 180 ° c for about 20 minutes.

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