desserts
22% cream
Cinnabon with pistachio paste
Ingredients:
Dry yeast
8 g
Sugar
2 tsp
Salt
1 tsp
Eggs
2
Warm milk
300 ml
Butter
50 g
Flour
500 g
Pistachio paste
100 g
Pistachios
50 g
For the cream
Mascarpone cheese
250 g
Powdered sugar
4 tbsp
Pistachio paste
100 g
Method of preparation
- Mix the yeast, 1 tsp sugar, and 3 tbsp milk, then set aside for 5 minutes.
- Warm the milk with the butter (do not boil).
- Mix the white of 1 egg and 1 whole egg with 1 tsp sugar, salt, and the milk-butter mixture. Add the yeast mixture and stir.
- Sift the flour in several batches, mixing until the dough becomes elastic. Knead well in the final stage to ensure the flour is evenly incorporated.
- Place the dough in a warm place for 45 minutes to 2 hours. The dough will double in size.
- Roll out the dough into a rectangle. Brush it with butter. Sprinkle with sugar, spread pistachio paste over the dough, and add a few chopped pistachios.
- Roll it up into a log and cut into rolls. Place them in a baking pan.
- Brush with egg yolk and bake at 180 °C for 30 minutes.
- Mix all the ingredients and spread over the finished cinnamon rolls.
Cinnabon with pistachio paste
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