Soft, fluffy brioche rolls filled with rich pistachio cream and finished with a delicate crunch of chopped pistachios. These rolls are lightly sweet, wonderfully aromatic, and perfect for breakfast, brunch, or a comforting afternoon treat.
Why You’ll Love This Recipe
These brioche rolls have a tender crumb and buttery flavor that pairs beautifully with sweet pistachio cream. They are not overly sweet, making them ideal for any time of day. The recipe is simple to assemble, uses familiar pantry ingredients, and delivers bakery-style results at home. They can also be prepared ahead of time, making them perfect for entertaining or special mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the brioche dough
whole milk, 240 ml, lukewarm
granulated sugar, 100 g
active dry yeast, 7 g
large eggs, 2, room temperature
unsalted butter, 85 g, softened
all-purpose flour, 500 g
salt, 8 g
For the filling and topping
sweet pistachio cream, 200 g
unsalted pistachios, chopped, 110 g
unsalted butter, melted, 30 g
Directions
Prepare the brioche dough by dissolving the yeast and sugar in the lukewarm milk. Let stand for 5 minutes until foamy. Add the eggs and mix well. Gradually add the flour and salt, mixing until a soft dough forms. Knead in the softened butter until fully incorporated and the dough is smooth and elastic. Cover and let rest for about 3 hours, until doubled in size.
Butter a 23 x 33 cm baking pan using a small amount of the melted butter. Turn the dough out onto a lightly floured surface and roll it into a rectangle approximately 30 x 45 cm.
Spread the pistachio cream evenly over the dough, leaving a 2.5 cm border on all sides. Sprinkle about 75 g of the chopped pistachios evenly over the cream.
Starting from the long side, roll the dough tightly into a log, seam side down. Trim the ends slightly, then slice the log into 12 equal rolls.
Arrange the rolls cut-side up in the prepared pan. Cover loosely and let rest for 45 to 60 minutes until puffy.
Preheat the oven to 180°C. Brush the tops of the rolls with the remaining melted butter and sprinkle with the remaining chopped pistachios. Bake for 25 to 30 minutes, until golden brown. Let cool in the pan for 15 minutes before serving.
You can lightly dust the cooled rolls with powdered sugar for extra sweetness. A hint of cinnamon mixed with a small amount of sugar can be sprinkled on top before baking for a warmer flavor. For a softer texture, replace a small portion of the all-purpose flour with bread flour.
Storage/Reheating
These rolls are best enjoyed the day they are baked. Store leftovers at room temperature in an airtight container for up to 3 days. To reheat, warm individual rolls in a low oven or briefly in the microwave until just heated through. They may also be frozen once baked; wrap each roll well and freeze for up to 3 months. Thaw at room temperature before reheating.
FAQs
Can I make the dough the night before?
Yes, after kneading, cover the dough tightly and refrigerate overnight. Let it come to room temperature before rolling and filling.
What is pistachio cream?
It is a sweet, smooth spread made from finely ground pistachios, sugar, and milk solids, with a creamy, spreadable texture.
Can I use pistachio paste instead of pistachio cream?
Pistachio paste is much thicker and less sweet, so it is not recommended unless sweetened and loosened first.
Do these rolls need icing?
No, the pistachio cream provides enough sweetness, but you may add a light dusting of powdered sugar if desired.
Can I freeze the rolls before baking?
Yes, assemble the rolls, cover tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator, then let rise at room temperature before baking.
How do I keep the rolls soft?
Avoid overbaking and store them well wrapped to prevent drying out.
Can I make smaller rolls?
Yes, slice the dough into more pieces for smaller rolls and reduce the baking time slightly.
Are these rolls very sweet?
No, they are mildly sweet with a balanced pistachio flavor.
Can I add other nuts?
You may substitute part of the pistachios with finely chopped almonds or hazelnuts.
What is the best way to serve them?
They are delicious warm or at room temperature, paired with tea or coffee.
Conclusion
Sweet pistachio cream brioche rolls are a delightful way to enjoy the delicate flavor of pistachios wrapped in soft, buttery dough. Whether served for breakfast, brunch, or a special snack, they offer a unique twist on classic sweet rolls and are sure to impress with both flavor and texture.
This strawberry pineapple pound cake is a moist, buttery dessert bursting with tropical sweetness. Juicy strawberries and crushed pineapple are folded into a rich, tender crumb, making it ideal for gatherings or a simple treat.
Author:Sophia
Prep Time:20 minutes
Cook Time:80–90 minutes
Total Time:2 hours
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
½ cup vegetable oil
2½ cups granulated sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup whole milk
1 cup crushed pineapple, well drained
1 cup fresh strawberries, hulled and finely chopped
1 tablespoon butter (for greasing pan, optional)
1 tablespoon flour (for dusting pan, optional)
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
Add the vegetable oil and mix until fully incorporated.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the batter in three additions, alternating with the milk, beginning and ending with the flour. Mix just until combined.
Gently fold in the crushed pineapple and chopped strawberries until evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
You can substitute strawberries with raspberries or peaches.
Add 1 tablespoon lemon zest for a citrusy twist.
Drizzle a glaze made with powdered sugar and pineapple juice over the cooled cake for added sweetness.
Finely chop fruit and lightly flour it to prevent sinking.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, microwave individual slices for 10–15 seconds.
