Dive into the luxurious world of flavors with this Braided Pistachio and Hazelnut Panbrioche, a unique twist on traditional sweet breads. This recipe features a soft, fluffy dough infused with pistachio cream, beautifully intertwined with a rich hazelnut cream filling. Crafted without butter, this panbrioche uses vegetable oil, making it lighter yet incredibly moist. The intricate braiding not only enhances its aesthetic appeal but also ensures every bite is packed with nutty goodness.
Why You'll Love This: This panbrioche stands out for its innovative flavor combination and exquisite texture. The use of pistachio and hazelnut creams offers a delightful departure from more traditional fillings, providing a rich, decadent flavor profile. The dough, made from a blend of Manitoba and Type 1 flours, achieves an 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 satisfaction with its sophisticated flavors and stunning presentation.
Perfect Occasion: The Braided Pistachio and Hazelnut Panbrioche is perfect for special occasions, particularly when you want to impress. It's a fabulous addition to holiday tables, from Christmas to Easter, and makes a wonderful centerpiece for brunches or high tea. This panbrioche is also ideal for gifting, offering a thoughtful and delicious homemade treat for friends and family.
Decoration Tips: To enhance its visual appeal, brush the panbrioche with milk before baking to achieve a golden, shiny crust. After baking, a light dusting of powdered sugar or a drizzle of a simple icing glaze can add sweetness and a touch of elegance. For an extra nutty flavor, sprinkle chopped pistachios or hazelnuts on top before the final baking stage. If serving at a gathering, consider slicing it at the table to showcase the beautiful braided interior.
Ingredients
- Ingredients:
- 180g Manitoba flour
- 180g Type 1 flour
- 70g pistachio cream
- 1 egg
- 55g brown sugar
- 120g milk
- 10g fresh yeast
- 25g vegetable oil
- Hazelnut cream, as needed for filling
- Instructions:
- Dough Preparation:
- In a stand mixer, combine both types of flour with pistachio cream, sugar, milk, egg, and yeast. Begin mixing to incorporate the ingredients.
- Once the flour is absorbed, gradually add the oil, continuing to mix until the dough is smooth and elastic.
- On an oiled surface, perform a few stretch and folds, then form the dough into a ball. Cover and let it rise in a warm place until it triples in volume, approximately 3-4 hours.
- Shape the Brioche:
- Roll out the risen dough into a 3-4mm thick rectangle. Spread the hazelnut cream near the base, leaving about 10cm at the top.
- Roll up the dough towards the top, stopping before the uncoated section. Cut this section into strips and twist them before completing the roll. Join the ends to form a circle.
- Let the shaped dough rise covered until it doubles, about 1 hour.
- Bake:
- 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 nicely browned.
- Dough Preparation:
Enjoy this Braided Pistachio and Hazelnut Panbrioche, a masterful blend of flavors and textures that makes it a delightful treat for any baker looking to impress and indulge.