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.