Fluffy Pistachio Cream Roll
Soft, fluffy pistachio rolls swirled with a rich pistachio cream and baked until tender and aromatic. Nutty, lightly sweet, and irresistibly comforting, these rolls are perfect for brunch, holidays, or anytime pistachio deserves the spotlight.
Servings 12 Rolls
Ingredients
For The Dough
- 1 1/2 Cup (360 ml) Whole Milk
- 6 Tablespoons (85g) Unsalted butter
- 2 1/4 teaspoons Instant yeast
- 1/2 Cup (100g) Granulated sugar
- 1 large egg at room temperature
- 1 Large egg yolk at room temperature
- 5 1/2 Cups (650g) Unbleached all purpose flour
- 1/2 teaspoon salt
- 1/2 Cup Heavy cream
For The Pistachio Filling and Glazing
- 1 recipe Pistachio Frangipane
- 1 recipe Pistachio glaze
Instructions
Make The dough
- Pour the milk (1 1/2 cups) into a medium sauce pan, add the butter (85g) and sugar (100g), and cook over medium heat until the butter has melted, and the sugar dissolved.
- Remove from heat and allow the milk to cool to about 90°F.
- Pour the milk into a bowl of a stand mixer then mix on low using the dough hook 2 cups (240g) of flour, the egg, egg yolk, yeast (2 1/4 teaspoon ) and salt.
- Increase the speed to medium then gradually add the rest of the flour (420g). Knead until you have a smooth, elastic dough, about 4-5 minutes. Slightly sticky dough is ok.Cover the bowl with a plastic wrap (or bag) and set aside to rest until double in size, about 90 minutes.
Assemble and Bake
- Punch the dough to release the air, then place it on a clean surface sprinkled with some flour, and roll it into 13x18-inch rectangle.
- Spread the pistachio frangipane cream then tightly roll the dough using the longer end.
- Cut the log into 12 equal slices and place each slice swirls facing up.
- Set aside to rest for additional 60-90 minutes. Preheat your oven to 350°F about 20 minutes before baking.
- Use a pastry brush to brush the rolls with the heay cream, then pour the cream leftover between the gaps of the pastires.
- Bake for 25-30 minutes over the middle oven rack.
- Remove from the oven, drizzle with the pistachio glaze (or cream cheese frosting) and serve.
Notes
- The rolls are best the same day, and should be stored at room temperature for up to 36 ours. Leftovers can be frozen wrapped in plastic wrap and placed in a freeze bag for up to four week.
- Warm for 10 minutes at a 300F preheated oven for a refresh texture.
- Over baking will dry out the rolls, so use a thermometer to check the inner temperature, once they reach 180°F they are done.
- Allow the milk mixture to cool down, if too hot it will kill the yeast and the dough will into rise.
- To make ahead: reduce the yeast amount into 1 1/2 teaspoon, then allow the dough to rest at room temperature for one hour, then refrigerate for one hour. OR
- Shape the rolls, and refrigerate overnight after one hour of rest time (no need to reduce yeast amount).