Pistachio and Raspberry Scrolls

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

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

1. Combine liquid whey or buttermilk, dried yeast and vanilla sugar in a jug. Set aside for 5 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com