Pistachio Sweet Rolls
Soft yeast dough meets creamy pistachio marzipan, tangy cranberries, and a delicate rosewater glaze in these irresistible pistachio rolls. Quick to prepare and perfect for brightening any morning or coffee break.
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Equipment
- Kitchen machine with a dough hook
- Rolling Pin
- Baking tray with parchment paper
Ingredients
- ½ cup Milk
- 4.23 oz Butter soft
- 8.82 oz Cake flour and more flour for the kitchen surface for rolling out the dough
- ¼ cup Granulated sugar
- 1 oz Yeast dry
- 1 teaspoon Vanilla sugar
- 1 pinch Salt
- 1 Egg
Filling
- 7 oz Marzipan
- 1 ¼ cups Pistachios whole
- ½ cup Dried cranberries
- 1 Egg white
Icing
- 1 cup Powdered sugar
- 2 teaspoon Milk
- 3-4 drops Rosewater
Instructions
- Heat ½ cup Milk until lukewarm and melt it with 2 ¾ tablespoons of the 4.23 oz Butter.½ cup Milk, 4.23 oz Butter
- In a separate bowl, mix 8.82 oz Cake flour, ¼ cup Granulated sugar, 1 oz Yeast, 1 teaspoon Vanilla sugar, and 1 pinch Salt.8.82 oz Cake flour, ¼ cup Granulated sugar, 1 oz Yeast, 1 teaspoon Vanilla sugar, 1 pinch Salt
- Add 1 Egg and the milk/butter mixture, then knead briefly with a dough hook on low speed until the dough pulls away from the sides of the bowl.1 Egg
- Cover the dough and let it rise in a warm place for 40 minutes, or until it has doubled in size.
- Preheat the oven to 190°C (374°F).
- Place the risen dough on a floured surface and roll it out into a rectangle.
- Grind or finely chop the pistachios (reserve a few tablespoons for garnish).
- Cut the marzipan into small cubes. Separate the egg, keeping the egg white for the filling and freezing the yolk for another use.
- Mix the 1 Egg white, 1 ¼ cups Pistachios, ½ cup Dried cranberries, and 7 oz Marzipan, and sprinkle this mixture evenly over the dough.
- Roll the dough tightly from the wide side and use kitchen twine to cut it into finger-thick slices.
- Place the slices on a baking tray lined with parchment paper, leaving space between them. Cover and let rise in a warm place for another 15 minutes.
- Bake the rolls in the middle of the oven for about 20 minutes, or until golden brown. Cool on a wire rack.
- Sieve 1 cup Powdered sugarand mix it with 2 teaspoon Milk and 3-4 drops Rosewater to create the icing.1 cup Powdered sugar, 2 teaspoon Milk
- Drizzle the icing over the rolls using a fork and sprinkle the reserved ground pistachios over it. Let the glaze set before serving or storing in an airtight container.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Pistachio roll | Calories: 195kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 44mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 172IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1mg
