Pistachio Cinnamon Rolls
Pistachio Cinnamon Rolls
Makes 6 big rolls or 8 smaller ones
Dough:
550g all-purpose flour
200g lukewarm whole milk + more to brush
2 eggs (around 100g of egg in total without shell)
100g butter (room temp)
8g instant yeast
70g sugar
A pinch of salt
Pistachio Filling:
250 g roasted, peeled pistachios (150g crushed (pulse in the food processor until fine, 100 g processed further into a smooth pistachio butter (add a pinch of salt)
100g soft butter
100g white sugar
1-2 tsp cinnamon
1 big tbsp pistachio paste
Icing:
100 g Fratelli Burgio pistachio cream from @labottega by Chiara
100 g cream cheese
30 g powdered sugar
1 tbsp vanilla
1-2 tbsp pistachio butter
Instructions:
1. Mix the yeast with half the lukewarm milk and let it sit for 5-10 minutes until foamy.
2. Add the eggs, sugar, salt, and remaining milk. Stir well.
3. Add the flour and knead using a dough hook on low speed for 3-4 minutes.
4. Slowly incorporate the butter, one tablespoon at a time, while kneading. Increase the speed to medium and mix for 8-10 minutes on high until you reach a smooth, elastic dough. Form into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap.
5. Let the dough rest for 30 minutes in a warm environment, then transfer to the fridge overnight.
6. Second rise: The next day, deflate the dough, form a ball, and let it rise again.
Assembly & Baking:
1. Roll out the dough but keep it thick (around 2 cm).
2. Spread the pistachio filling evenly over the dough.
3. Use a pizza cutter to cut straight strips.
4. Roll each strip into a swirl, tucking the end underneath (as shown in the video).
5. Place in a buttered baking dish leaving enough space in between, cover with plastic wrap and let them rise for another hour, until doubled in size.
6. Meanwhile mix all the frosting ingredients until smooth and keep in the refrigerator..
7. When the buns are proofed, remove plastic wrap and brush with milk before baking. Cover with aluminum foil and bake at 200°C (fan) for 20-25 minutes. Remove from the oven and remove the foil, cover with a dish towel and let it cool slightly.
8. Smear generously with the pistachio cream cheese frosting.
