ADVERTISEMENT

Braided panbrioche with pistachio and hazelnuts: a buttery delight without butter

Braided panbrioche with pistachio and hazelnuts: a buttery delight without butter

Immerse yourself in the luxurious world of flavors with this braided pistachio and hazelnut panbrioche, a unique take on traditional sweet breads. This recipe features a soft, fluffy dough infused with pistachio cream, beautifully intertwined with a rich hazelnut cream filling. Made without butter, this panbrioche uses vegetable oil, which makes it lighter but incredibly moist. The intricate braiding not only enhances its aesthetic appeal but also ensures that every bite is packed with nutty goodness.

ADVERTISEMENT

Why you'll love it: This panbrioche stands out for its innovative combination of flavors and its exquisite texture. Using pistachio and hazelnut creams offers a delicious break from more traditional fillings, providing a rich and decadent flavor profile. The dough, made from a blend of Manitoba and Type 1 flours, achieves ideal softness, making it a pleasure to eat. Whether you're a fan of nutty desserts or looking for a new baking challenge, this recipe promises to satisfy you with its sophisticated flavors and stunning presentation.

See also  No-bake lemon tart made with speculoos: a refreshing and creamy delight

Perfect occasion: The Pistachio and Hazelnut Braided Panbrioche is perfect for special occasions, especially when you want to impress. It's a fabulous addition to festive tables, from Christmas to Easter, and makes a wonderful centerpiece for brunches or afternoon tea. This panbrioche is also ideal for gifting, providing a thoughtful and delicious homemade treat for friends and family.

Decorating Tips: replaces the word nice with empty enhance its visual appeal, brush the panbrioche with milk before baking to obtain a shiny golden crust. After baking, a light dusting of powdered sugar or a drizzle of a simple glaze can add sweetness and a touch of elegance. For extra nutty flavor, sprinkle with chopped pistachios or hazelnuts before the final cooking step. If you're serving it at a gathering, consider slicing it at the table to show off the beautiful braided interior.

Ingredients

  • Ingredients:
    • 180 g Manitoba flour
    • 180 g of type 1 flour
    • 70 g of pistachio cream
    • 1 egg
    • 55g brown sugar
    • 120g of milk
    • 10g fresh yeast
    • 25g of vegetable oil
    • Hazelnut cream, as needed for garnish
  • Instructions:
    1. Preparation of the dough:
      • In a stand mixer, mix the two types of flour with the pistachio cream, sugar, milk, egg and yeast. Start mixing to incorporate the ingredients.
      • Once the flour has been absorbed, gradually add the oil, continuing to mix until the dough is smooth and elastic.
      • On an oiled surface, do a few stretches and folds, then form the dough into a ball. Cover and let rise in a warm place until tripled in size, about 3-4 hours.
    2. Shape the brioche:
      • Spread the risen dough into a rectangle 3 to 4 mm thick. Spread the hazelnut cream near the base, leaving about 10 cm at the top.
      • Roll the dough upwards, stopping before the uncoated part. Cut this section into strips and twist them before finishing the roll. Join the ends to form a circle.
      • Let the shaped dough rise, covered, until doubled, about 1 hour.
    3. Cook:
      • Brush the top with milk for a golden finish. Bake in a preheated oven at 180°C (356°F) for about 35 minutes or until golden brown.

Enjoy this braided pistachio and hazelnut panbrioche, a masterful blend of flavors and textures that makes it a delicious treat for any baker looking to impress and indulge.

Leave a Comment

ADVERTISEMENT