Soft and delicious Brioche with pistachio cream. The recipe I want to tell you about today smells of goodness and homemade sweets. Soft and fluffy yogurt Brioche filled with pistachio cream and chopped pistachios. A light and super soft leavened dough, without butter and very simple to prepare with my step-by-step explanations. What could be better in the morning than waking up to find soft Pistachio Brioche waiting for us and a cup of hot milk or tea for a wonderful breakfast! I confess it was the first time I prepared this dough, soft and light, without eggs and without butter. A dough with the addition of a jar of plain yogurt that I love to add to sweets because it makes them particularly soft and gives a special tenderness. I filled my Brioche with a pistachio cream and chopped pistachios and simply rolled them up to form Soft Pistachio Swirls that instantly filled my house with their delicious aroma. Have I already convinced you to try them? Then let’s run into the kitchen and prepare together the Swirls with pistachio cream
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: For 10-12 brioche
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Pistachio Brioche
- 1 3/5 cups all-purpose flour
- 2/3 cup Manitoba flour
- 1/2 cup plain yogurt
- 2 3/4 tbsp milk
- 1 tsp fresh yeast
- 1/4 cup sugar
- 4 tbsp vegetable oil
- 1/2 lemon zest (untreated)
- 7 oz pistachio cream
- 1 oz chopped pistachios
- 1 1/3 tbsp milk (for brushing)
How to prepare the Soft Pistachio Swirls
You can prepare the dough by hand or with the help of a mixer. Dissolve the fresh yeast in warm milk. Add the plain yogurt and mix. Add the sugar, honey, and the grated zest of half an untreated lemon.
Continue the preparation by adding the all-purpose flour and the Manitoba flour. Mix. Also add the vegetable oil and mix. Knead thoroughly until you have a soft but not sticky dough.
Transfer the dough to the work surface, simply stretch it with your hands and roll it onto itself. Repeat this operation 3-4 times. Form a dough ball and place it in a floured bowl. Cover with plastic wrap and let it rise in a warm place for about three hours.
Take the dough and roll it out on a lightly floured surface to form a large rectangle about 1/8-3/16 inches thick. Spread the pistachio cream on half of the surface using a spatula. Fold the empty half of the dough over the cream-covered one.
Gently roll over it with a rolling pin to slightly flatten the dough. Cut strips about 3/4 inch wide. Roll each strip onto itself and then form a swirl by twisting the spiral from the center outward. Prepare all the Pistachio Brioche in the same way and place them slightly spaced on a baking sheet lined with parchment paper.
I made 10, but it depends on how thinly you roll the dough. Brush them with milk and decorate with chopped pistachios or simply coarsely chopped unsalted pistachios. Let them rise for about an hour in a warm place. Preheat the oven to 375°F.
Bake the Soft Swirls with Pistachio Cream in the preheated fan oven for about 18-20 minutes. Let them cool and sprinkle with powdered sugar to taste.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
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The Brioche remain soft in a container for 2 days. I recommend warming them for a few minutes in the hot oven or for a few seconds in the microwave to make them crispy as if freshly made
You can also freeze them in food bags
Also check out my Rose cake with jam recipe and the Soft brioche bread recipe
Your Questions
Can I replace pistachio cream with Nutella?
Absolutely, and you can replace the chopped pistachios with chopped hazelnuts
Can I substitute Manitoba flour with more all-purpose flour?
Sure, replace it with 2/3 cup of all-purpose flour
Can I substitute vegetable oil with butter?
Yes, with 3 1/2 tablespoons of melted butter
