This pistachio bread is a perfect blend of soft, fluffy dough and rich, creamy pistachio filling. Not only is it irresistibly delicious, but its also surprisingly easy to make! Whether you’re enjoying it fresh out of the oven or as a sweet snack the next day, each bite is packed with a wonderful balance of textures and flavors. The dough is light and tender, while the pistachio cream adds a creamy, nutty richness that elevates every bite. With just a few simple ingredients, you can whip up this delightful treat in no time. Plus, its versatile shape it however you like, from croissant-style twists to simple rounds, and enjoy the decadent, homemade flavor. So, if you’re re craving something indulgent yet easy to prepare, this pistachio bread will be your new go-to recipe!
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Recipe Summary
flavour: rich, nutty, and slightly sweet.
Texture: fluffy, soft, nutty and creamy from the inside.
Prep time: 30 minutes
Cooking Time: 15 minutes
Pistachio Bread Ingredients
1. Flour: Flour is the main base of the dough, giving it structure and texture. It helps the dough rise and hold its shape as it bakes.
2. Warm Milk: Warm milk adds moisture and helps activate the yeast, ensuring a soft, fluffy texture.
3. Powdered Milk: Powdered milk enhances the flavor and richness of the dough without making it too heavy.
4. Sugar: Sugar not only sweetens the dough but also helps the yeast activate, contributing to the breads rise.
5. Vegetable Oil: Vegetable oil adds moisture and softness to the dough, keeping it tender as it bakes.
6. Yeast: Yeast is the key ingredient for making the bread rise. It ferments, causing the dough to expand and become light and airy.
7. Salt: Salt balances the sweetness and enhances the overall flavor of the dough, making it more savory.
8. Pistachio Cream: The pistachio cream provides a rich, nutty filling that adds a creamy texture and a deep, flavorful taste.
9. Crushed Pistachios: Crushed pistachios are used as a topping, giving the bread a delightful crunch and extra pistachio flavor.
How To Make Pistachio Bread
1. Mix dry ingredients.
In a bowl, combine 2 cups of flour, sugar, salt, yeast, and powdered milk. Stir well to blend.
2. Add warm milk.
Pour in the warm milk and mix until everything is combined. Let the mixture rest for 10 minutes to activate the yeast.
3. Add oil and remaining flour.
After 10 minutes, add the vegetable oil and gradually mix in the rest of the flour. Knead the dough with your hands until it’s soft and smooth.
4. Shape the dough. Divide the dough into small balls, the size you prefer, and let them rest for another 10 minutes.
5. Roll out each ball.
Take each dough ball and roll it out into a flat circle.
6. Add pistachio cream.
Place a spoonful of pistachio cream in the center of each dough circle, then fold the dough around it.
7. Shape the dough.
Roll the dough again to flatten, trim the edges, and then shape it into a croissant or any other shape you like.
8. Let it rest.
Place the shaped dough on a baking tray and let it rest for 15 minutes.
9. Bake.
Preheat the oven to 400°F (200°C) and bake the dough until golden brown, about 15-20 minutes.
How to store Pistachio Bread
1. Room Temperature Storage:
To store the bread at room temperature, place it in an airtight container or a Ziploc bag. This will keep it fresh for up to two days. Make sure the container is sealed tightly to prevent the bread from drying out.
2. Freezing for Longer Storage:
If you want to store the bread for longer, you can freeze it. First, let it cool completely, then wrap it tightly in plastic wrap or foil. Afterward, place it in a freezer-safe bag or container. The bread will stay fresh in the freezer for up to one month. When you’re ready to enjoy it, simply thaw at room temperature.
3. Warming Leftovers:
When you take the bread out of the fridge or freezer, you can warm it in the microwave for a few seconds to restore its softness. This will help it taste fresh again.
Frequently Asked Questions
Yes, you can easily substitute pistachios with other nuts, like almonds or hazelnuts. However, the flavor will change slightly, so choose the nut that best fits your taste.
To speed up the rising process, place the dough in a warm area, like an oven with the light on or near a heating source. This will encourage the yeast to activate more quickly.
Absolutely! After shaping the dough, you can freeze it before baking. Simply wrap it tightly in plastic wrap and store it in a freezer-safe bag. When ready to bake, let it thaw at room temperature for a few hours, then bake as usual.
While yeast is essential for this recipes texture, you can try substituting it with baking powder. Keep in mind that the bread will be denser and won’t have the same rise.
Pistachio bread can be stored in an airtight container for up to two days at room temperature. If you refrigerate it, it will last for up to a week. Just remember to warm it in the microwave for a few seconds to restore its softness.
You can certainly add more pistachio cream, but be cautious not to overfill the dough. Too much cream can cause the bread to spill open while baking
Tips and Tricks
1. Use Fresh Yeast:
To ensure your bread rises perfectly, always use fresh yeast. Old yeast may not activate properly and can affect the fluffiness of your bread.
2. Warm Milk, Not Hot:
When adding the milk, make sure itswarm, not hot. If the milk is too hot, it can kill the yeast and prevent the dough from rising.
3. Add Flour Gradually:
Flour can vary by brand, so add the remaining flour slowly. This way, you’ll get a soft, non-sticky dough, which helps prevent the bread from becoming too dense.
4. Rest the Dough Properly:
Let the dough rest during each stage to allow the yeast to work its magic. Proper resting time results in a light and fluffy texture.
5. Roll Evenly:
As you roll out the dough, try to keep the thickness consistent. This ensures that the bread bakes evenly and each piece has the same soft texture.
6. Don’t Overfill the Dough:
When adding pistachio cream, be careful not to overfill. Too much filling can spill out during baking, which can make the bread less tidy.
7. Brush with Butter for Extra Shine:
For a golden, glossy finish, brush the tops of the dough with melted butter before baking. This adds a beautiful shine and extra flavor.
8. Experiment with Shapes:
Feel free to get creative with how you shape the bread. You can make croissants, rolls, or even a braided loaf for variety.
9. Store Properly:
To keep your pistachio bread fresh, store it in an airtight container. If it starts to dry out, just warm it up for a few seconds in the microwave to restore its softness.
More Delicious recipes
Watch the full tutorial
Pistachio Bread
Ingredients
- 4 1/2 to 5 cups flour
- 2 cups warm milk
- 1/4 cup powdered milk or Coffee Mate
- 1/3 cup sugar
- 1/2 cup vegetable oil
- 2 tbsp yeast
- 1 tsp salt
Filling and topping
- Pistachio cream/spread
- Crushed pistachios
- powdered sugar
Instructions
- Mix the ingredients. In a large bowl, combine 2 cups of flour, sugar, salt, yeast, powdered milk, and warm milk. Stir well to combine.
- Let it rest. Cover the bowl and let the mixture rest for 10 minutes.
- Add oil and remaining flour. After 10 minutes, add the vegetable oil and gradually mix in the remaining flour. Then, knead the dough with your hands until it becomes soft and smooth.
- Shape the dough. Divide the dough into small balls, the size you prefer. Let them rest for another 10 minutes.
- Roll the dough. Roll each dough ball into a flat circle.
- Fill and shape. Place a spoonful of pistachio cream in the center, then close the dough around the filling. Roll it out again with a rolling pin to flatten. Trim the edges, then roll the dough into a croissant shape (or any shape you prefer).
- Let it rest. Place the shaped dough on a baking tray and let it rest for 15 minutes.
- Bake. Preheat the oven to 400°F and bake the dough until golden brown.
- Cool and decorate. Once baked, remove the bread from the oven and let it cool. Then, sprinkle powdered sugar on top.
- Finish with toppings. Drizzle with pistachio cream and sprinkle crushed pistachios.
- Store. Store the pistachio bread in an airtight container on the counter for up to 2 days or in the fridge for up to 1 week. When reheating, warm it in the microwave for a few seconds.
Assalaamu alaikum wwb. I love this recipe, seems very easy . However I’m confused at point 6. Should the dough be closed back into a ball n rolled out flat again? Then rolled into a croissant?
2ndly can u plz send pistachio cream recipe.
Shukran
W alaiki al Salam, it’s very easy and delicious!!
If you go all the way down there is a button watch video if you press on it, it will take you to my video on Instagram and you can see exactly how I shaped them and yes after you close it you make it flat cut lines then roll. In this recipe I used store bought pistachio cream but if you can’t find it you can use chocolate, jam or any spread that you like.