The braid with pistachio cream and raspberries is a soft and delicious leavened dessert, with a creamy filling flavored with pistachios, white chocolate, and raspberries. Just out of the oven, the braid is brushed with sugar syrup, which not only makes it shiny but also keeps it soft for a couple of days.
With these quantities, you can make two braids of 8-10 slices each; leftovers can be easily frozen. In this case, I recommend freezing individual slices, so when needed, you just have to take the desired slices out of the freezer and let them thaw at room temperature or in a pan.
If you like sweet leavened pastries, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 2 braids of 8 slices each
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 teaspoon dry yeast
- 1/3 cup sugar
- 1 cup milk (warm)
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup butter (soft)
- 3/4 cup pistachio cream
- 3 1/2 oz white chocolate
- 4 1/2 oz raspberries
- 5 tablespoons water
- 2 tablespoons sugar
Steps
To prepare the dough for the braid with pistachio cream and raspberries, put the all-purpose flour, cake flour, dry yeast, and sugar in the bowl of a stand mixer and mix. Pour in the warm milk and start the mixer. Add the salt and the egg and continue kneading until you get a smooth dough. At this point, add the butter, one piece at a time, and continue kneading until the dough is elastic and detaches from the sides and bottom of the bowl, wrapping around the hook.
Form a ball with the dough, put it back in the bowl, and let it rise covered, in a warm place, until it doubles, about 2 hours.
Meanwhile, coarsely chop the white chocolate and wash the raspberries. Place them on kitchen paper to dry.
When the dough has doubled in volume, remove it from the bowl and divide it in half. Roll out the first half of the dough on a lightly floured surface, forming a rectangle of about 16 x 8 inches.
Spread half of the pistachio cream over the entire surface. Then distribute half of the chopped white chocolate and half of the raspberries over the pistachio cream.
Roll everything up, sealing the two ends, and transfer the roll onto a baking sheet lined with parchment paper. Cut the roll in half lengthwise, leaving one end intact. Twist the two halves together to create a sort of braid. Now cut the previously intact end in half and twist them together to create a uniform braid.
Proceed in the same way with the second half of dough and filling.
Cover the braids with plastic wrap and let them rise in a warm place for another 20-30 minutes.
Meanwhile, preheat the oven to 350°F (static).
After the resting time of the braids, bake them at 350°F for 20-25 minutes, until golden brown.
Meanwhile, put the water and sugar in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil for a few minutes, until the mixture thickens and has a syrup-like consistency.
Remove the braids from the oven and immediately brush the entire surface with the sugar syrup.
Let cool and serve sliced, or enjoy the braid with pistachio cream and raspberries while still warm.
