Description
Have you ever wondered why some pastries look like they belong in a professional bakery window while the ones we make at home often fall flat? These Soft & Glossy Pistachio Brioche Knots are the answer. Featuring a buttery, pillowy brioche base and a rich, nutty pistachio filling, these golden masterpieces are surprisingly simple to create in your own kitchen.
Ingredients
Scale
- For the Brioche Dough:
- 4 cups all-purpose flour (or bread flour)
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, softened and cubed
- 1/2 teaspoon salt
- For the Pistachio Filling:
- 1 cup unsalted shelled pistachios
- 1/4 cup brown sugar
- 4 tablespoons softened butter
- 1 teaspoon vanilla extract
- 1 pinch cardamom (optional)
- For the Glaze:
- 1/4 cup honey or maple syrup
- 1 tablespoon water
- Extra crushed pistachios for garnish
Instructions
- Prepare the Yeast: Mix warm milk, 1 tablespoon sugar, and yeast; let sit 5-10 minutes until bubbly.
- Mix the Dough: Combine flour, remaining sugar, and salt. Add yeast mixture and eggs, stirring until a shaggy dough forms.
- Add Butter and Knead: Incorporate softened butter one cube at a time while kneading for 10 minutes until smooth and shiny.
- First Rise: Cover and let rise in a warm spot for 1-2 hours until doubled in size.
- Make Filling and Shape: Blend pistachios, brown sugar, butter, and vanilla into a paste. Roll dough into a rectangle, spread filling, fold in half, and cut into 1-inch strips.
- Tie the Knots: Twist and wrap strips around fingers, tucking the end through the center.
- Second Rise and Bake: Let knots rise for 30 minutes. Bake at 350°F (175°C) for 15-20 minutes until golden brown.
- Glaze and Garnish: Brush warm knots with honey glaze and sprinkle with crushed pistachios.
Notes
Ensure the milk is lukewarm; if it is too hot, it will kill the yeast. For a professional finish, brush the glaze on while the knots are still hot from the oven. You can make the dough the night before and let it rise in the fridge overnight for an easier morning prep.
- Prep Time: 2 hours 40 minutes
- Cook Time: 20 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: Swedish-Inspired
Nutrition
- Serving Size: 1 knot
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg