Pistachio Brioche
This fluffy loaf lives somewhere between bread and dessert, which is why it makes the best breakfast food. We started our brioche dough with a stand mixer, then rolled and shaped it by hand into a cylindrical form. This recipe’s ultimate success, however, comes down to two key things: First, the egg must be at […]
Ingredients
- 3 cups (450 g) unbleached all-purpose flour
- 2 tbsp sugar
- 2 tsp instant yeast
- 1 tsp salt
- 1 cup (250 ml) warm milk
- 1/4 cup (55 g) unsalted butter, softened
- 1 egg
- 1/2 cup (65 g) unsalted shelled pistachios
- 1/4 cup (55 g) sugar
- 1/4 cup (55 g) unsalted butter, softened
- 1 tbsp unbleached all-purpose flour
- 1/2 tsp (2.5 ml) vanilla extract
- 1/4 tsp salt
- 1 egg, at room temperature
Instructions
- In a stand mixer fitted with the dough hook or in a bowl with a wooden spoon, combine the flour, sugar, yeast and salt.
- Add the milk, butter and egg. Mix just until the dough starts to form. Knead the dough with the dough hook or with your hands on a lightly floured surface until smooth, about 2 minutes. Place in a clean, lightly oiled bowl and cover with plastic wrap. Let rise in a warm, humid spot for 1 hour or until doubled in volume.
This fluffy loaf lives somewhere between bread and dessert, which is why it makes the best breakfast food. We started our brioche dough with a stand mixer, then rolled and shaped it by hand into a cylindrical form. This recipe’s ultimate success, however, comes down to two key things: First, the egg must be at room temperature to ensure the texture of the pistachio filling holds; second, once shaped, the dough must be placed seam-side down so the filling stays inside.