Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
To shape
Glaze
How it's done
Dough
Mix the flour, salt, sugar, vanilla sugar and yeast in a bowl. Add the oil, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Place the pistachios, milk, sugar and vanilla sugar in a food processor, blend until smooth.
To shape
On a lightly floured surface, roll the dough into a rectangle (approx. 25 x 35 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut it into approx. 12 slices using a bread knife, place them on a baking tray lined with baking paper, ensuring they are well spaced out, leave to rise at room temperature for another hour approximately.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly.
Glaze
Place the icing sugar, milk and vanilla sugar in a small bowl, mix, spread over the swirls, sprinkle with pistachios, leave to dry.
| Tip: | Dust half of the swirls with icing sugar. |
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