Hello friends, today I propose delicious pistachio-stuffed brioche — or rather pistachio spread-filled brioche — to enjoy for snack or breakfast. Very simple to make but indulgent and soft. Brioche dough with a filling that already sounds tempting. Below you will find the recipe..

Difficulty: Easy
Cost: Budget-friendly
Cuisine: Italian

Ingredients for the pistachio-stuffed brioche

300 g Farina caputo nuvola (Or 150 g all-purpose flour and 150 g bread flour)
2 1/2 cups Caputo Nuvola flour (Or 1 1/4 cups all-purpose flour and 1 1/4 cups bread flour)
125 ml Latte a temperatura ambiente
1/2 cup Milk at room temperature
1 egg
50 g zucchero semolato
1/4 cup granulated sugar
8 g lievito di birra fresco (About 2 1/2 teaspoons fresh yeast. Alternatively: 1 g dry yeast (about 1/3 tsp))
2 1/2 tsp fresh yeast (About 8 g)
1 g dry yeast (About 1/3 tsp (as indicated))
5 g sale fino
3/4 tsp fine salt
scorza d'arancia o limone grattugiata
grated orange or lemon zest
50 g burro morbido
3 1/2 tbsp soft butter
as needed crema spalmabile al pistacchio
as needed pistachio spread

Tools

1 Stand mixer
1 Hook attachment
1 Bowl
1 Wooden spoon
1 Baking sheet
1 Parchment paper
Pastry syringe(s)

Steps for the pistachio-stuffed brioche

To prepare these delicious pistachio-stuffed brioche, first make the brioche dough. I used a stand mixer, but you can also knead everything by hand in a large bowl and then on a work surface. In the bowl of the mixer put the sifted flour, vanilla, the grated orange zest, the fresh yeast dissolved in a little milk, and the granulated sugar, and knead for a few minutes at speed 1-2 using the hook attachment. Then add the egg and let it mix for a few moments. Gradually add the remaining milk little by little and continue kneading. Add the salt as well. Finally, add the soft butter in pieces little by little, let it absorb well and continue kneading. To obtain a smooth and homogeneous dough it will take about 15-18 minutes in total, or until the dough is well elastic and comes away from the bowl. Let the dough rise in a large bowl covered with plastic wrap for about 2-3 hours in the oven with the light on.
When the dough has roughly tripled in volume, turn it out onto a floured work surface and gently portion pieces of dough and form small balls of about 1.4 oz each (approximately 40 g). Place them on a baking sheet lined with parchment paper and let them rise again, covered, for 1-2 hours. When they have doubled in volume, bake in a preheated conventional (static) oven at 356°F for 10-13 minutes or until lightly golden. Do not overbake them. Remove from the oven and let cool a few minutes; while still warm, use the handle of a wooden spoon to make an incision either from below or from the side to create a hole. Fill them with pistachio spread using a pastry syringe or piping bag.
Finally, dust the surface with powdered sugar and enjoy. And here they are ready. I hope you like this latest recipe of mine — see you next time, friends.