Sweet wreath buns with pistachio and white chocolate

Sweet buns shaped as small wreaths. The filling is placed in the whole surface not only in the center as often in that kind of buns. The dough is soft and fluffy thank to the brioche technology applied here. The pistachio white chocolate filling is very tasty and interesting greeny. Enjoy!

 

6 wreaths buns

 

 Ingredients:

  • 4 teaspoons dried yeast
  • 100 ml (3.5 oz) lukewarm milk
  • ½ cup minus 1 tablespoon (80 g) sugar
  • 3 cups (480 g) bread flour
  • pinch of salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼  cup (120 g) butter, softened

Filling:

  • 120 g (4 oz) white chocolate
  • 100 ml (3.5 oz) whipping cream
  • ½ cup finely chopped pistachios

 

  • egg wash made of 1 egg and 1 tablespoon milk

 

 

Line a baking sheet with parchment paper.

Make filling: pour the cream to the saucepan and bring to the boil. Remove from the heat and add chocolate broken into pieces. Let stand for 5 minutes then mix chocolate until incorporated. Let it cool completely. Stir in chopped pistachios.

Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and vanilla extract. Gradually add butter (1 tablespoon at the time) and 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 place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

Place dough on a floured surface and roll out one into a 24 x 12 inch (60 x 30 cm) rectangular. Cut into six vertical strips (4 x 12 inch / 10 x 30 cm each). Spread the filling evenly onto each strip. Roll each strip into log starting with longer edge (you will have six logs 12 inch/30 cm long). Cut out each log lengthwise, turn both parts cut side up and braid together. Seal the ends together forming a wreath. Place wreaths on prepared sheet and let stand in a warm place for 30 minutes to rest and double in size while preheating oven to 350°F. You may also place tray in the fridge for overnight and bake buns the next morning. Remove them from the fridge 15 minutes before baking and place in a warm place. Brush the tops with egg wash before baking.

Bake for 25-30 minutes (depending on the oven type) until the dough is golden and sounds hollow by taping the base. Serve warm or cooled.


 
 

Category: Yeast cakes.

Tags: chocolate, pistachio, yeast.