Steps for Pistachio-filled Brioche

• To prepare these delicious pistachio-filled brioche, the first thing to do is make the brioche dough. I used the stand mixer, but you can knead everything by hand in a large bowl and then on a work surface. In the bowl of the stand mixer, add the sifted flour, vanilla, grated orange zest, yeast dissolved in two fingers of milk, and granulated sugar and mix for a few minutes on speed 1-2 using the hook attachment. Then add the egg and let it knead for another moment. Then gradually add the remaining milk little by little and continue to knead. Also add the salt. Finally, little by little, add the soft butter in pieces, let it absorb well, and continue kneading. It will take at least 15-18 minutes in total to get a smooth and homogeneous dough, or until the dough is well incorporated. Let the dough rise in a large bowl covered with cling film for about 2-3 hours in an oven with the light on.

  

• Once the dough has tripled in volume, pour it onto a floured work surface and gently take some pieces of dough and form balls of about 1.4 oz each. Arrange them on a baking tray lined with parchment paper and let them rise again covered for 1-2 hours. When they have doubled in volume, bake in a preheated static oven at 350°F for 10-13 minutes or until lightly golden. Do not overbake them. Remove from the oven and let cool for a few minutes. While still warm, use the handle of a wooden spoon to create a hole either from below or from the side. Fill them with pistachio spread using a piping bag or pastry syringe.

  

• Finally, dust the surface with powdered sugar and enjoy them. Here they are ready. I hope you like this latest recipe of mine, see you next time, friends.