Twisted Pistachio, Orange and White Chocolate Brioche
An original bakery-style pastry made with a soft, buttery dough, rolled and twisted around a fragrant pistachio, orange zest, and white chocolate filling. Finished with a light orange glaze for a shiny, delicate touch.
Ingredients
- 500 g bread flour (for the dough)
- 60 g sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (38-43°C)
- 2 unit eggs (for the dough)
- 90 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 120 g shelled pistachios (for the relleno, finely chopped)
- 50 g unsalted butter, melted (for the relleno)
- 70 g light brown sugar (for the relleno)
- 8 g orange zest (of 1 orange large, for the relleno)
- 90 g white chocolate (for the relleno, chopped small)
- 2 g ground cinnamon (for the relleno)
- 1 unit beaten egg (for brush)
- 80 g powdered sugar (for the glaseado)
- 20 ml orange juice (for the glaseado)
- 15 g shelled pistachios (chopped, for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, the 2 eggs, and the vanilla extract. Mix until a rough dough forms.
- 3
3. Gradually incorporate the 90 g softened unsalted butter and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Place the dough in a greased bowl, cover, and let rise for 60 to 75 minutes, or until nearly doubled in size.
- 5
5. Meanwhile, make the filling by mixing the 120 g chopped pistachios, the 50 g melted unsalted butter, light brown sugar, orange zest, chopped white chocolate, and ground cinnamon until you have a moist, spreadable mixture.
- 6
6. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches.
- 7
7. Spread the pistachio, orange, and white chocolate filling evenly over the dough, leaving a 1/2-inch border clear on one long side.
- 8
8. Roll the dough up tightly from the long side opposite the clean border, then seal the edge.
- 9
9. Cut the log in half lengthwise to expose the layers. Twist the two strands together with the cut sides facing up and shape into a large ring or spiral. Place it on a parchment-lined baking sheet.
- 10
10. Cover the shaped pastry and let it proof for 30 to 40 minutes, until puffy.
- 11
11. Preheat the oven to 350°F (175°C). Brush the surface with the beaten egg.
- 12
12. Bake for 28 to 30 minutes at 350°F (175°C), until the brioche is deeply golden. If it browns too quickly, loosely cover it with foil during the last few minutes.
- 13
13. Let it cool for 15 minutes on a wire rack.
- 14
14. Mix the powdered sugar with the orange juice until you have a thick but pourable glaze. Drizzle the glaze over the warm brioche.
- 15
15. Finish with the remaining 15 g chopped pistachios for decoration and let it rest a few minutes before serving.
Chef tips
For a softer crumb, knead until the dough passes the windowpane test. Finely chopping the white chocolate helps it distribute evenly and prevents large leaks during baking.
Substitutions
You can replace pistachios with almonds or walnuts for a different flavor profile, though allergens will change accordingly. Whole milk may be replaced with reduced-fat milk, but the texture will be slightly less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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