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Ingredients
Dough:
¾ cup warm whole milk (110°F)
2¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg + 1 egg yolk
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp salt
Filling:
½ cup light brown sugar
2 tsp ground cinnamon
½ tsp ground cardamom (optional but recommended)
¼ cup unsalted butter, softened
½ cup finely chopped pistachios (unsalted, shelled)
Pistachio Cream Glaze:
½ cup shelled pistachios
1 cup powdered sugar
¼ cup whole milk (or as needed)
1 tsp vanilla extract
Pinch of salt
👩🍳 Instructions
1. Make the Dough
In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. Mix in sugar, melted butter, egg, egg yolk, and vanilla.
Add flour and salt. Mix until a dough forms. Knead for 8–10 minutes until smooth and elastic (by hand or with a dough hook).
Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours, or until doubled.
2. Prepare the Filling
In a small bowl, mix brown sugar, cinnamon, cardamom, and softened butter into a paste. Set aside.
3. Roll and Fill
Punch down risen dough and roll into a 14×9-inch rectangle. Spread filling evenly and sprinkle chopped pistachios on top.
Roll tightly from the long side and cut into 9–12 rolls. Place in a greased 9x13-inch baking dish.
Cover and let rise another 30–45 minutes, until puffy.
4. Bake
Preheat oven to 350°F (175°C). Bake for 22–25 minutes until golden brown.
5. Make the Pistachio Glaze
Blend pistachios in a food processor until finely ground. Add powdered sugar, milk, vanilla, and a pinch of salt. Blend until smooth and pourable.
6. Glaze and Serve
Drizzle warm rolls generously with pistachio glaze. Top with extra chopped pistachios for flair.
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