Ingredients
Tangzhong
- 20 g bread flour (2 tbsp. + 2 tsp.)
- 80 g whole milk (2 ⅔ oz.)
Brioche Dough
- 200 g bread flour (1 ⅔ cups)
- 1 tbsp. dark brown sugar
- 1 ¼ tsp. active dry yeast
- 1 tsp. salt
- 42 g unsalted butter (3 tbsp.)
- 1 egg, room temperature
- 70 g whole milk (2 ⅓ oz.)
- Tangzhong (prepared above)
Filling
- 100 g shelled pistachios (¾ cup + 2 tbsp.)
- 42 g unsalted butter (3 tbsp.)
- 100 g dark brown sugar (½ cup)
- 2 tsp. ground cinnamon
Pistachio Cream Cheese Icing
- 110 g cream cheese (½ cup), room temperature
- 14 g unsalted butter (1 tbsp.), room temperature
- 15 g powdered sugar (2 tbsp.)
- 30 g pistachio cream (2 tbsp.)
Instructions
- Make the Tangzhong: Combine the bread flour and whole milk in a microwave-safe bowl. Whisk together then microwave for 30 seconds. Stir the mixture and microwave again for 30 seconds. If the mixture hasn’t thickened into a slurry, continue microwaving in 10-second intervals until thickened. Set aside to cool.
- Prepare the Brioche Dough: In the bowl of a stand mixer fitted with a dough hook, add bread flour, dark brown sugar, active dry yeast, salt, unsalted butter, egg, whole milk, and the prepared tangzhong. Knead on medium-high speed for 15-20 minutes until the dough is smooth, elastic, no longer sticking to the bowl, and passes the windowpane test.
- First Rise: Shape the dough into a ball and place it in the mixing bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, approximately 1 hour.
- Prepare the Filling: Chop the pistachios finely by hand or pulse a few times in a food processor. Melt the butter in a small bowl and stir in the dark brown sugar, ground cinnamon, and chopped pistachios until well combined.
- Roll Out Dough: After the dough has doubled, lightly punch it down to release excess air. Transfer to a floured surface and roll into a 12 x 16 inch (30 x 40 cm) rectangle. If the dough resists stretching and springs back, allow it to rest for 5 minutes before continuing.
- Assemble Rolls: Evenly spread the pistachio filling over the dough. Cut the dough into 6 long strips, then roll each strip tightly into a log.
- Second Rise: Place the rolls on a lightly buttered or lined eighth sheet pan. Lightly cover with a towel and let rise in a warm environment until doubled in size, about 30 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Optional Egg Wash: For a glossy finish, whisk together one egg and 1 tablespoon milk, then brush the tops of the rolls lightly.
- Bake: Bake the rolls for approximately 20 minutes, until golden brown on top and the internal temperature reaches 190°F (88°C).
- Prepare Icing: Beat together the cream cheese and butter in a small bowl until smooth. Add powdered sugar and pistachio cream and beat until no lumps remain.
- Frost and Serve: Spread the pistachio cream cheese frosting over the warm rolls. Optionally, sprinkle extra crushed pistachios on top. Serve immediately and enjoy the fresh, nutty, cinnamon-infused rolls.
Notes
- Allow the dough to rest if it springs back when rolling; this relaxes the gluten and makes shaping easier.
- The tangzhong method helps to create a softer, fluffier bread by pre-gelatinizing some of the starches.
- Ensure the dough is at room temperature for optimal yeast activation during rising phases.
- Use a kitchen thermometer to check the internal temperature of the rolls for perfectly baked results.
- Store leftover rolls in an airtight container and reheat gently before serving to maintain softness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
