Pistachio Brioche

Pistachio Brioche

  • Preparation 40 min
  • Cooking 45 min
  • Raising 1 h 15 min
  • Servings 1
  • Makes 10 servings

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.

Featured in RICARDO Magazine HOLIDAY 2018
  • Vegetarian

Categories

Ingredients

  • Brioche Dough

  • Pistachio Filling

Preparation

  • Brioche Dough

  • Pistachio Filling

Personal Note

To help you with this recipe

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