The Christmas pistachio brioche is a delicious alternative to Panettone, soft and fragrant, it can also be enjoyed for breakfast. This brioche is very simple and quick to make, it can be kept for a few days in a sealed bag and remains soft and tender. It can be enriched with dark or white chocolate chips.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 3/4 cups Manitoba flour
- 1 1/8 cups whole milk
- 2 eggs
- 3/4 cup sugar
- 4 tbsps butter
- 2 tsp fresh yeast
- 1 vanilla bean
- 1 1/2 tsp salt
- 2 tbsps pistachio paste
- 1 oz egg white
- 3/4 cup powdered sugar
- 2/3 cup pistachio flour
Tools
- 1 Mixer
- 1 Stand mixer
- 1 Piping bag
- Baking moulds
Steps
Prepare the glaze by lightly beating the egg white with the help of an electric mixer until it forms a light foam.
Add the other ingredients and mix well.
Cover with plastic wrap and keep in the fridge until use.Dissolve the yeast in lukewarm milk.
In the stand mixer bowl, pour the flour, all the milk, the eggs, the pistachio paste, and half of the sugar.
Start the machine and mix with the K beater.
Once the dough is formed, add the remaining sugar, salt, and vanilla, and continue mixing.
As soon as the dough starts to form a cord, replace the K beater with the dough hook.
Add the butter in two parts and knead the dough.
Cover with plastic wrap and let rise until doubled at 78°F.
Deflate the dough and turn it out onto a lightly floured work surface.
Give a round of tight folds and let rest for 30 minutes.Form balls of about 40-60 g (1.4 to 2.1 oz). Place in baking moulds and cover with plastic wrap. Let rise at 78°F to 82°F until reaching the rim of the mould.
Remove the plastic wrap and spread the glaze using a piping bag.
Decorate with chopped pistachios.
Bake at 356°F in a preheated static oven.
For individual portions, bake for about 10-12 minutes.
Always check with a toothpick.
Tips
They keep for 4-5 days.
They can be frozen either baked or before the final rise directly in the moulds.
FAQ (Frequently Asked Questions)
Can I make a larger brioche?
Sure, you can form a loaf and place it in a low 1 kg panettone mould. Bake it at 356°F for 40 minutes. For 500 g moulds, reduce the baking time to 30 minutes.
Can I make a lactose-free pistachio brioche?
Yes, you can replace the butter and milk in the recipe with lactose-free or completely plant-based alternatives in the same quantities. I suggest an unsweetened plant-based beverage like soy or almond.
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