Ingredients (mould: 25x10x6.8 cm)

• 💧65ml lukewarm water
• 🧊23g fresh yeast
• 🌾280g strong flour
• 🧂1 pinch of salt
• 🍬80g sugar
• 🥄1 tsp vanilla extract
• 🍋Lemon and orange zest to taste
• 🥚85g egg
• 🧈60g butter in pomade
• 💚170g pistachio cream

Elaboration

• 🍞Crumble and dissolve the yeast in the lukewarm water with 30g of flour (of the 280 g) and 15g of sugar (of the 80 g). Cover with film and let it ferment for about 20 minutes.
• 🥣In the mixer bowl put the remaining flour, remaining sugar, salt, lemon and orange zest, and vanilla extract. Mix.
• 🥚Make a well in the center and add the egg and the fermented yeast mixture.
• 🍞Place the kneading hook and knead until all ingredients are well integrated.
• 🧈Add the softened butter and keep kneading until you get a smooth and elastic dough.
• 🫓Do the veil test: take a piece of dough and stretch it gently. If it forms a thin resilient layer without tearing, the dough is ready.
• ❄️Wrap the dough in plastic film and let it rest in the fridge for 1 hour.
• 🫓Roll out the dough forming a rectangle, spread the pistachio cream, roll it up and cut the roll lengthwise. Braid both parts carefully.
• 🍞Place the braid in a previously greased mold or lined with baking paper, cover and let it rise until it doubles in size. It will take about 2–3 hours.
• 🥚Brush with beaten egg (1 egg + 2 tsp milk).

• 🔥Bake at 165ºC during 35–38 minutes (top and bottom heat, no fan).
• 🍞Before removing it from the oven, poke it with a skewer and check that it comes out dry.
• 🍞Remove it from the oven, let it cool, unmold and decorate to taste.

A different way to enjoy homemade brioche, with a soft dough and a rich pistachio cream filling.

If you try making it, I hope you enjoy it very much 💚