Brioche Pistachio Scrolls with Lemon
When my kids were little they totally loved brioche...I had not invented this one at that stage...luckily. Can you imagine? There is nothing better than warm brioche, unless it has pistachio paste and lemon butter all through it. You are welcome! Knock yourself out. (But make sure you have people coming over or you will literally not be able to stop eating them. Sharing is the key here!) Food positivity!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch Brioche ready to roll Recipe
- 1 Batch Pistachio Paste Recipe
- 1 Batch Lemon Butter Recipe
- Butter for greasing BUY
- 50 Grams Shelled Pistachio chopped
Premake the dough, pistachio paste and lemon butter.
Butter a 12 hole muffin tin very generously and set aside.
Preheat the oven to 180°C.
Roll the dough out on a floured breadmat to a large rectangular shape. Make it as even as possible.
Break up the pistachio paste into pieces and distribute evenly. Spread with lemon butter as close to the edges of the dough as possible. Put a few of the pistachios into the filling as well. Roll up as shown in video and tuck the fillings in. Divide the dough into even pieces with a knife. Place cut side up into the prepared tin, top with chopped pistachios and allow to rise for around 10 minutes.
Bake 10-15 minutes, brush with additional lemon butter while still warm.
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