He Pistachio sweet bread It is a proposal that combines tradition and sophistication in every bite. Its soft and aromatic crumb is enriched with the delicate and lightly toasted flavor of pistachios, ensuring a perfect balance between sweetness and texture. This sweet bread is characterized not only by its refined taste, but also by its visual appeal, where the intense green of the pistachio provides an elegant and festive touch.
For the previous ferment, mix the ingredients together and set aside.
For the dough, place the flour and salt in a bowl; Make a hole and add the mixture of eggs, sugar, malt extract, essences and zest.
Start assembling from the center to the sides and add the ferment, the rest of the warm water and the margarine. Form a dough that is soft but does not stick to the table. Knead, cover and let rise until doubled in volume.
Add the pistachios by cutting pieces of dough and layering them so the fruit is evenly distributed.
Divide into portions and form into a ball. Cover and let rest for 20 minutes.
Roll and place in paper molds. Cover and let rise to the edge.
Cut the surface and paint it with beaten egg.
Cook at 160° for 50 minutes for 1 kilo rolls and 40 minutes for 0.5 kilo rolls.
Once cooled, cut off the top and scoop out the crumb using a knife or spoon.
Fill with pistachio paste (reserve 2 tablespoons) and cover with the part you removed.
Cover the surface with some pistachio paste.
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