Description
Delightful Pistachio Chocolate Rolls featuring a tender, buttery dough filled with a rich pistachio paste and mini chocolate chips, glazed with a honey syrup for a sweet, shiny finish. Perfect for breakfast or an indulgent snack.
Ingredients
Dough Ingredients
- 225 g whole milk
- 30 g fresh yeast (or dry active or instant yeast)
- 50 g granulated sugar
- 550 g all-purpose flour
- 2 eggs
- 1 tsp salt
- 100 g butter, room temperature
Filling Ingredients
- 100 g raw unsalted pistachios (no shell)
- 100 g granulated sugar
- 100 g butter, room temperature
- 100 g mini chocolate chips (about ½ cup)
Glaze Ingredients
- 2 tbsp agave syrup (or honey)
- 2 tbsp boiled water
Instructions
- Prepare the Dough: Warm the milk until lukewarm (37ºC). Crumble fresh yeast into a stand mixer bowl, pour the warm milk over, and stir until dissolved. If using dry yeast, let it bloom according to package instructions.
- Mix the Dough: Add sugar, flour, eggs, and salt to the yeast mixture. Using the dough hook, mix on low-medium speed until no dry flour remains, then continue mixing on medium speed for 4 minutes.
- Add Butter in Two Parts: Continue mixing at medium speed, adding the butter in two portions. Mix each portion until incorporated. The dough will look messy between additions but will come together smoothly after final mixing. Scrape sides of bowl and mix for 8-10 minutes until dough is smooth and elastic.
- First Rise: Transfer dough to a lightly oiled large bowl, cover with plastic wrap and a tea towel, and let rise in a warm place for 1 hour or until doubled in size.
- Make Pistachio Filling: Blend pistachios until flour-like consistency. Combine ground pistachios with butter and sugar until it forms a smooth paste. Set aside.
- Prepare Glaze: Boil water and stir with agave or honey until well mixed. Set aside.
- Roll Out Dough: After the first rise, punch the dough down and roll out on a lightly floured surface to a rectangle approximately 35 x 60 cm (14 x 24 inches).
- Spread Filling and Chocolate: Evenly spread pistachio paste over two-thirds of the dough. Sprinkle mini chocolate chips over the paste and gently press in.
- Fold Dough: Fold the shorter ends into thirds like a letter, starting with the end without filling, creating three layers.
- Roll and Trim: Roll gently to a rectangle about 22 x 35 cm (9 x 14 inches). Trim edges with a pizza cutter for uniformity and cut into 9 strips about 2 cm (1 inch) wide.
- Form Rolls: Starting at one end, roll each strip tightly into a bun, tucking the tail underneath. Place on two parchment-lined baking sheets.
- Second Rise: Cover rolls loosely with plastic wrap and a tea towel; let rise at room temperature for 45 minutes.
- Preheat Oven: Preheat oven to 190ºC (375ºF), conventional setting.
- Bake Rolls: Bake each tray on the second lowest rack for 15 minutes until golden brown.
- Glaze and Serve: Immediately brush warm rolls with prepared honey glaze. Serve warm and enjoy.
Notes
- For best flavor, fresh yeast is preferred, but dry active or instant yeast can be used following package instructions.
- Overnight cold fermentation of the dough in the refrigerator can improve flavor and texture. Let dough rise slowly overnight, then bring to room temperature before shaping.
- Ensure the butter is softened to room temperature for easier incorporation.
- Use a sharp pastry cutter for clean edges when trimming the dough strips.
- Store leftovers in an airtight container; rolls reheat well with a brief warm-up in the oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes per tray (2 trays, bake separately)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: European, Bakery
