Pistachio Brioche

Level: Medium

Preparation time: 1h + rest

Cooking time: 25-30 Minutes

Preparation

In a large bowl (or stand mixer), combine the all-purpose flour, Manitoba flour, and fresh yeast.
Add the egg, sugar, grated orange zest, and a pinch of salt.
Slowly pour in the oil and then the lukewarm milk, kneading until the dough is smooth, elastic, and homogeneous.
Cover the dough with plastic wrap and let it rise in a warm place until doubled in size (about 2 hours).

Divide the dough into portions of about 80 g each and shape them into balls. Roll each ball into a thin disk (about 15 cm in diameter).
Generously spread Babbi Cremadelizia Pistachio on each disk, leaving a small edge, and sprinkle with chopped pistachios.
Roll each disk into a log starting from one edge. Fold the log in half, joining the ends at the bottom, and press lightly to seal.
With a sharp knife, cut down the middle of the folded side, stopping before the end. Gently open the two halves outward to form a heart shape.

Place the hearts on a baking tray lined with parchment paper, spaced well apart, and let rise again for 30–40 minutes.
Bake at 180°C (350°F) for about 25–30 minutes.
Once cooled, top the pistachio hearts with more Babbi Cremadelizia, chopped pistachios, and a sprinkle of brown sugar.