Pistachio-Filled Bread
Prep Time
2 h 30 min
Porties
Serveert 8
Niveau
Easy
If you’re a fan of soft, fluffy bread with a rich and nutty twist, this pistachio-filled bread is about to become your new favorite treat. Perfect for a cozy weekend bake, this recipe combines a sweet pistachio filling, melt-in-your-mouth white chocolate drizzle, and a light dusting of powdered sugar for that bakery-style finish. It’s soft, buttery, and bursting with flavor – an absolute must for pistachio lovers!
Whether you’re baking for a special brunch, dessert, or just to treat yourself, this homemade pistachio bread is easy to make and sure to impress. Plus, with tips for perfect dough and baking, you’ll get golden, fluffy bread every time. Ready to get started? Let’s bake!
Ingrediënten
Ensure the milk is lukewarm (around 35-40°C). Milk that is too hot can kill the yeast, while cold milk slows the rising process.
Use a sharp knife or pizza cutter to create clean pieces from the dough.
Every oven is different, so the oven times might vary. Tap gently on the bottom of a bread: does it sound hollow? Then they are ready.
Allow the bread to cool completely before decorating. Warm rolls may melt the chocolate or absorb the powdered sugar.
Store the bread in an airtight container at room temperature. They will stay fresh for 1-2 days.
Want to store them longer? Freeze them after cooling. Reheat briefly in the oven before serving.
If you’re a fan of soft, fluffy bread with a rich and nutty twist, this pistachio-filled bread is about to become your new favorite treat. Perfect for a cozy weekend bake, this recipe combines a sweet pistachio filling, melt-in-your-mouth white chocolate drizzle, and a light dusting of powdered sugar for that bakery-style finish. It’s soft, buttery, and bursting with flavor – an absolute must for pistachio lovers!
Whether you’re baking for a special brunch, dessert, or just to treat yourself, this homemade pistachio bread is easy to make and sure to impress. Plus, with tips for perfect dough and baking, you’ll get golden, fluffy bread every time. Ready to get started? Let’s bake!
Stappenplan
1 Place the lukewarm milk, yeast, white caster sugar, and vanilla sugar in a deep bowl and mix well. Let this sit for 5 minutes to allow the yeast to activate. |
2 Add the beaten egg and mix again. Then add the sunflower oil, softened butter, flour, and salt. Knead the dough for 10-12 minutes until smooth and elastic. |
3 Cover the bowl and let the dough rise for 1 hour in a warm spot, or until it has doubled in size. |
4 Place the peeled pistachios together with the white caster sugar, egg white, and water in a food processor. Grind into a smooth paste. |
5 Lightly dust your work surface with flour and roll out the dough into a large rectangular sheet, about 1 cm thick. Cut the dough in half so that you have two equal rectangles. |
6 Spread the pistachio mixture evenly over one sheet of dough. Ensure the mixture reaches almost to the edges. Carefully place the second sheet of dough on top and press lightly. |
7 Cut the dough into 8 equal pieces. |
8 Place the pieces of dough on a baking tray lined with parchment paper. Brush them with the beaten egg. Let them rise again for 30 minutes in a warm spot, or until they have doubled in size. |
9 Place the tray in the middle of a preheated oven at 200°C. Bake for 12-18 minutes, or until browned. Remove from the oven and let the bread cool completely on a wire rack. |
10 Dust the cooled rolls with powdered sugar. Melt the white chocolate using a double boiler and drizzle lines over the bread. Garnish with chopped pistachios. |
