Pistachio and Raspberry Scrolls

Fluffy, pillowy and nutty -- these scrolls will fill your kitchen with a sweet, delicious aroma. Besides pistachio cream, almond or cashew cream are also fantastic to use for the filling. Scrolls are usually just frosted with a simple sugar glaze, but cream cheese based frosting would be just as great for these buns. They are best eaten warm, straight out of the oven for the breakfast or as a snack.

Dough	Filling&Topping
220 ml Liquid whey (or buttermilk) at room-temperature 7 g Dried yeast 40 g Vanilla sugar 500 g Plain flour 1/3 tsp Salt 2 Small eggs at room-temperature, lightly beaten 50 g Butter, softened	160 g Pistachio cream 20 g Freeze dried raspberries 80 g Powdered sugar, sifted 1-2 tbsp Lemon juice (depends on thick you like the glaze) 1 tsp Butter, melted

Combine liquid whey or buttermilk, dried yeast and vanilla sugar in a jug. Set aside for 5 minutes.
Place the flour and salt in the bowl of your stand mixer fitted with a dough hook. Add the yeast mixture, and egg (reserve slightly more than 1 tablespoon for the glaze). Mix on slow speed until a sticky dough forms. Increase the speed and knead for 5 minutes or until smooth and elastic. Add the butter, and mix for 2 minutes or until there are no chunks of butter left.
Turn out the dough on your work surface and shape into a round. Lightly grease the mixing bowl with a little bit of oil. Return the dough ball into the bowl. Cover and set aside for an hour to rise or until it has doubled in size.
Butter a 24cm/9-inch springform pan. Punch down the dough. Turn onto a lightly floured surface. Knead until smooth. Divide the dough into 4 even portions. Shape each portion into a round.
Roll one portion of dough into an oval, fold the top and bottom third over the center. Roll into a 36cm/14inch long. Spread 1/4 of pistchio cream over and crush some freezed dried raspberries over. Roll it up, pinch the seam closed, then half the roll. Repeat with the remaining dough balls. Place the cut side up into the prepared baking pan. Cover. Set aside for 30 minuts to rise.
Preheat the oven to 190C/375F. Brush the bread with the reserved egg. Bake for 10 minutes, then lower the heat to 170C/340F and bake for another 25 minutes or until golden and cooked through.
Combine all ingredients for the glaze in a bowl or measuring cup and stir together until there are no lumps. Drizzle over the top of bread rolls.

32 comments:

DEZMOND 12/10/23 14:02: Oh, those are very pretty and what a lovely combo indeed! I managed to find new festive white Schogetten with ginger cookie filling so that is the only sugar I will take this week.
Tom 12/10/23 14:09: ...what a festive treat.
eileeninmd 12/10/23 15:08: Looks yummy, a nice treat! Take care, have a great day!
Anne in the kitchen 12/10/23 15:21: That is one gorgeous roll. I am sure it is a delicious as it looks!
Lola Martínez 12/10/23 16:53: Que ricos se ven, el sabor a pistacho y frambuesa me ha enamorado. Y te han quedado súper bonitos.
Whats Cookin Italian Style Cuisine 12/10/23 16:57: my two favorite combinations of flavors wow this is amazing !
Christine 12/10/23 17:13: I could eat that right now!
foodtravelandwine 12/10/23 17:27: I love it!....it looks so Christmas to me!!!.....I love the combination of raspberries and pistachio!........Abrazotes, Marcela
Kelly | Foodtasia 12/10/23 21:25: Such lovely flavors in these beautiful rolls!
Bill 12/10/23 21:54: Looks great and delicious.
Pam 12/10/23 21:56: Almost too pretty to eat! Yum.
roentare 12/10/23 23:03: They look heavenly! Such a delight photography of them.
My name is Erika. 13/10/23 00:48: These look delicious Angie. You make some really delicious looking foods, including these treats. I don't know if I've ever seen freeze dried raspberries, but you could substitute other dried fruits, couldn't you? Hope your week is going well.
Liz That Skinny Chick Can Bake 13/10/23 01:50: It's been so long since I've made yeast rolls! You've inspired me to make some cinnamon rolls---your pistachio and raspberry scrolls are gorgeous (and I'm sure very tasty!).
Anonymous 13/10/23 01:53: OMG! Do they ever look delicious and so pretty too. Judee Gluten Free A-Z Blog
Citu 13/10/23 04:55: Gracias por la recta. Te mando un beso.
Sherry's Pickings 13/10/23 06:52: oh my these look pretty and sound delish. Pistachios and raspberries? Yes please.
Margaret D 13/10/23 07:10: They look very nice.
Federica Simoni 13/10/23 10:02: wow che meraviglia!!
David M. Gascoigne, 13/10/23 11:49: Aside from the delicious pastries, I love the comment attributed to Diogenes the Cynic! So true!!!!!
Ben | Havocinthekitchen 13/10/23 14:04: These are absolutely beautiful and delicious. Pistachios and raspberries go so well together, and I think cranberries would also be a good choice.
Rose world 13/10/23 14:04: Yum yum. I like this. Nutty!!
Javier 13/10/23 14:22: Just the perfect scrolls I'd like to taste!
Marcelle 13/10/23 16:33: I love sweet rolls, Angie but I've never seen this combination for the filling before. Looks ah-mazing, I wish I could have on right now with my morning coffee!!
David 13/10/23 18:49: Hi Angie, Love sweet rolls! Around here, they usually are cinnamon rolls...with or without cream cheese frosting. Love the variety - change of pace and flavors that your version offers. Take Care, Big Daddy Dave
Brian's Home Blog 14/10/23 00:46: Those look absolutely delicious, yum!
thepaintedapron.com 15/10/23 15:13: I wish I had one right now! They look amazing!
Lowcarb team member 15/10/23 23:15: These do look delicious.

All the best Jan
Raymund 18/10/23 23:58: Thank you for sharing this scrumptious recipe. I'm sure many will enjoy making and savoring these pistachio and raspberry scrolls.
tigerfish 23/10/23 03:28: Agree! So good to enjoy this warm, straight out from the oven. And I want my coffee with it.
Cocoa and Lavender 23/10/23 12:25: I love the sound of these. I have a jar of pistachio cream I brought back from Sicily — I cannot think of a better recipe in which to use it!
Valentina 24/10/23 22:04: You are the most prolific baker/cook/blogger/photographer ever. And everything is perfection. :-) ~Valentina