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