Pistachio Chocolate Rolls
Let me introduce you to the best Pistachio Chocolate Rolls! Indulge in an amazing fusion of flavors with these mouthwatering Pistachio Chocolate Rolls. Pillowy soft dough, swirled with a delicious pistachio filling, and mini chocolate chips. Every bite is full of flavours.
Ingredients
BRIOCHE DOUGH
- 225 g whole milk
- 30 g fresh yeast or dry active or instant yeast
- 50 g granulated sugar
- 550 g all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 100 g butter room temperature
PISTACHIO FILLING
- 100 g butter room temperature
- 100 g granulated sugar
- 100 g raw unsalted pistachios no shell
- 100 g mini chocolate chips ½ cup minis
GLAZE
- 2 tablespoon agave or honey
- 2 tablespoon boiled water
Instructions
DOUGH
- Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)30 g fresh yeast, 225 g whole milk
- Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 550 g all-purpose flour, 2 eggs, 1 teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.100 g butter room temperature
- Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
PISTACHIO FILLING
- While the dough rises, make the pistachio paste. Add the pistachios to a blender and blend them until a flour-like consistency. Add it to a bowl with the butter and sugar and mix together until one paste and set it aside.100 g butter, 100 g granulated sugar, 100 g raw unsalted pistachios
GLAZE
- Boil some water. In a bowl, add the honey and boiled water and mix it together and set it aside.2 tablespoon agave, 2 tablespoon boiled water
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large rectangle measuring approximately 35 x 60 cm/ 14 x 24 inches with a rolling pin.
- Spread the pistachio filling over ⅔ the dough in an even layer with a spoon or offset spatula. Then sprinkle with the chocolate chips and gently press them down, so they don’t move when folding the dough.100 g mini chocolate chips
- Fold the shorter ends of the dough into thirds like a letter. Start folding from the shorter ends. Take the upper ⅓ section of the dough (without the filling) and fold it onto the middle ⅓ section of the dough. Then, fold the remaining ⅓ of the dough over the previous fold, resulting in the creation of three layers of dough.
- Proceed by delicately rolling out the dough once more, aiming for dimensions around 22 cm/ 9 inches in width and 35 cm/ 14 inches in length.
- Use either a pizza cutter or a pastry wheel, trim all four sides of the dough to achieve tidy and uniform edges. Proceed by slicing the dough into 9 elongated strips, with each strip being approximately 2 cm/1 inch in width.
- Start in one of the ends and tightly roll up each strip into a tight bun while ensuring the tail is tucked underneath. Place them on two baking sheets lined with parchment paper. Let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake each tray for 15 minutes on the second lowest rack. Immediately out of the oven brush them with the honey glaze. Enjoy them lukewarm.
Nutrition
Calories: 612kcalCarbohydrates: 79gProtein: 12gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 89mgSodium: 435mgPotassium: 255mgFiber: 3gSugar: 29gVitamin A: 702IUVitamin C: 1mgCalcium: 77mgIron: 4mg
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