Chocolate Pistachio Twisted Brioche

Ingredients

• 4 cup all-purpose flour (plus extra for dusting)
• 0.5 cup sugar
• 1 tsp salt
• 1 cup warm milk
• 1 tbsp vanilla extract
• 2.25 tsp active dry yeast
• 2 eggs (large)
• 4 tbsp unsalted butter (softened)
• 1 cup chocolate (half milk chocolate chips and half dark baking chocolate bar)
• 4 tbsp butter (for filling)
• 0.333 cup powdered sugar
• 1 egg (for egg wash)
• citrus simple syrup (for glazing)
• pistachios (crushed, for topping)

Steps

1. 1

   In a large mixing bowl, combine the 4 cups of all-purpose flour, 1/2 cup sugar, and 1 teaspoon of salt.

2. 2

   In a separate bowl, combine 1 cup warm milk, 1 tablespoon vanilla extract, and 2 1/4 teaspoons active dry yeast. Let it sit to bloom for 8-10 minutes until foamy.

3. 3

   Add the bloomed yeast mixture and 2 large eggs to the dry ingredients. Mix until a rough dough forms.

4. 4

   Knead the dough on a floured surface or in a stand mixer. Gradually add 4 tablespoons of softened butter, one tablespoon at a time, until the butter is fully incorporated and the dough is smooth.

5. 5

   Continue kneading for 8-10 minutes. Perform the 'stretch method' (windowpane test); if the dough stretches thin without breaking, it is ready.

6. 6

   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

7. 7

   Prepare the chocolate filling by melting 1 cup of chocolate (chips and bar) with 4 tablespoons of butter, then stir in 1/3 cup powdered sugar until smooth.

8. 8

   Once the dough has risen, punch it down to release air. Transfer to a floured surface and roll out into an oblong rectangle about 1/2 inch thick.

9. 9

   Cut the large rectangle into 12-14 equal pieces. Roll out each individual portion into a smaller rectangle.

10. 10

    Spread the prepared chocolate filling evenly over each small rectangle.

11. 11

    Roll up each rectangle tightly into a log. Cut each log in half lengthwise, leaving one end intact to keep the strands connected.

12. 12

    Twist the two halves together to create a twisted shape, then secure the ends.

13. 13

    Place the twisted brioche buns onto a lined baking sheet. Cover and let them rise for a second time for 45-60 minutes.

14. 14

    Preheat your oven to 350°F (175°C).

15. 15

    Once the rolls have risen, brush the tops with egg wash.

16. 16

    Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown.

17. 17

    Remove from the oven and let the buns cool on the baking tray for a few minutes.

18. 18

    While still warm, brush with citrus simple syrup and sprinkle crushed pistachios over the top of each roll.

Notes

The 'stretch method' mentioned in step 3 refers to the windowpane test, where you pull a small piece of dough to see if it creates a translucent membrane without tearing. For the chocolate filling, ensure the mixture is spreadable but not too runny before applying to the dough.

Nutrition per serving

• brioche
• dessert
• baking
• chocolate
• pistachio
• bread
• sweet treat