Spinach pistachio sweet rolls

Another version of bicolour sweet rolls. Spring and green. The dough is coloured with spinach and the filling made of pistachios. The spinach flavour is very subtle, slightly detectable (for some people maybe not at all) and the dough looks interesting. The pistachio filling is intensive and tasty. Summarising they are yummy, soft, pistachio sweet rolls. Enjoy!

 

12 buns

 

 Dough:

  • 3 cups flour
  • pinch of salt
  • 3 teaspoons dried yeast
  • ¾  cup lukewarm milk
  • ½ cup sugar
  • ¼  cup minus 2 tablespoons butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons freeze-dried spinach (powder)

Filling:

  • 100 g pistachios
  • 1 tablespoon coconut oil
  • 2-3 tablespoons icing sugar

 

Make dough: in a medium bowl mix together yeast, half of milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add butter to the rest of milk in the saucepan and heat gently until butter melted but the mixture could not be hot. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg, vanilla extract and milk with butter. Mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready divide it into half. Add spinach powder to one half and kneed by hand until incorporated. Place both dough in oiled bowls, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Make filling: process pistachios until pistachio butter. Add sugar and coconut oil, mix until incorporated. If the mixture is too stiff add more oil.

Place dough on a floured surface and roll out each one into a 16 x 8 inch rectangular. Spread the filling evenly onto the white dough and cover with the green dough. Spread the filling over green dough. Cut prepared two layers dough into 12 strips 8 inch long each. Roll each strip shaping a snail. Cover two baking sheets with parchment paper. Place six rolls on each tray arranged them as a circle when each bun touches two other buns by sides (see pictures). Let stand in a warm place for 30 minutes to rest and double in size while preheating oven to 350°F. You can also place trays in the fridge for overnight and bake buns the next in the morning. Remove them from the fridge 15 minutes before baking.

Bake for 20-25 minutes until the dough is not more sticky and sounds hollow by taping the base. You may cover the top with aluminium foil after first 10 minutes to save bright colours. Serve warm or cooled.

 

 

Category: Yeast cakes.

Tags: pistachio, spinach, yeast.

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