Raspberry Jam, Pistachio and White Chocolate Rolls

Ingredients

• 500 g All-purpose flour (Sift before use)
• 80 g Granulated sugar
• 20 g Fresh baker's yeast (or 7 g dry yeast)
• 250 ml Whole milk (Warm (≈35 °C))
• 60 g Unsalted butter (Melted, plus a little for greasing the bowl)
• 2 pcs Eggs (At room temperature)
• 5 g Salt
• 5 ml Vanilla extract (About 1 teaspoon)
• 150 g Raspberry jam (No chunks)
• 80 g Shelled pistachios (Coarsely chopped)
• 100 g White chocolate (Cut into chips)
• 150 g Powdered sugar
• 15 ml Fresh lemon juice (About 1 tablespoon)

Instructions

1. Yeast activation

   Crumble the yeast and mix with the warm milk and sugar. Let rest for 10 minutes until the mixture foams.

   Time: PT10M

2. Prepare the brioche dough

   In the bowl, sift the flour, add the salt, sugar, eggs and the yeast mixture. Incorporate the vanilla extract.

   Time: PT5M

3. Initial kneading

   Knead by hand or with a mixer for 10 minutes until you obtain a smooth and homogeneous dough.

   Time: PT10M

4. Incorporating the butter

   Pour the melted butter into the dough and continue kneading for 5 minutes until it is fully absorbed.

   Time: PT5M

5. First rise

   Form a ball, place it in the greased bowl, cover with a cloth and let rise at room temperature for 1 hour, or until it doubles in size.

   Time: PT1H

   Temperature: 25°C

6. Degassing and second kneading

   Gently press the dough to release the gas, then knead for an additional 5 minutes.

   Time: PT5M

7. Roll out the dough

   On a lightly floured work surface, roll out the dough with a rolling pin into a rectangle about 5 mm thick.

   Time: PT10M

8. Fill

   Spread the raspberry jam over the entire surface, sprinkle the coarsely chopped pistachios and then the white chocolate chips.

   Time: PT5M

9. Roll and cut

   Roll the dough from the bottom up, tightening well. Tuck the edges inward, then cut sections about 2 cm thick with a knife or a pastry thread.

   Time: PT10M

10. Second rise

    Place the rolls on a baking sheet lined with parchment paper, space them slightly and cover with a cloth. Let rise for 30 minutes.

    Time: PT30M

    Temperature: 25°C

11. Baking

    Bake the rolls in a preheated oven at 180 °C for 20 minutes, until they are golden.

    Time: PT20M

    Temperature: 180°C

12. Prepare the icing

    Mix the powdered sugar with the lemon juice until you obtain a smooth and slightly pourable consistency.

    Time: PT5M

13. Glaze the rolls

    Once the rolls have cooled on a rack, generously drizzle them with lemon icing.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: T55 wheat flour
• Instead of Granulated sugar: White sugar
• Instead of Fresh baker's yeast: Active dry yeast
• Instead of Whole milk: Semi-skimmed milk
• Instead of Unsalted butter: Neutral oil
• Instead of Eggs: Applesauce (for egg-free version)
• Instead of Vanilla extract: Vanilla beans
• Instead of Raspberry jam: Strawberry jam
• Instead of Shelled pistachios: Chopped hazelnuts
• Instead of White chocolate: Milk chocolate
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Fresh lemon juice: Apple cider vinegar

Equipment Needed

• Large mixing bowl
• Whisk or wooden spoon
• Rolling pin
• Baking sheet
• Parchment paper
• Kitchen brush (optional)
• Kitchen knife
• Kitchen scale
• Oven
• Cooling rack (optional)
• Silicone spatula (optional)

Critical Steps — Do Not Skip

• Yeast activation
• First rise (1 h)
• Roll the dough tightly to prevent the filling from escaping
• Second rise (30 min)
• Baking at 180 °C for 20 min

Chef Tips from the Video

• Use butter at room temperature to ease incorporation.
• Lightly dust the work surface with flour to prevent the dough from sticking during rolling.
• For a perfect spiral, roll the dough starting from the longest edge.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: At room temperature for up to 1 day maximum, otherwise the icing may soften.

Make-Ahead Tips

• Prepare the dough the day before, let it rise in the refrigerator (8 h) and shape it in the morning.
• The rolls can be baked ahead and reheated for 30 s in the microwave before serving.
• The icing can be prepared ahead and kept in the refrigerator for 2 days.