Delicate yeast sweet rolls with pistachio cream and chopped pistachios: airy dough, vivid nutty flavor, and a golden crust. Perfect with morning coffee or for a cozy family tea.
Ingredients
For the dough
- All-purpose flour — 4.4 cups | 500 g
- Active dry yeast — 1 packet (or fresh compressed yeast — 0.9 oz | 25 g)
- Sugar — 1/3 cup | 75 g
- Salt — a pinch
- Warm milk — 1 cup | 250 ml
- Unsalted butter, softened — 5 tbsp | 75 g
- Egg — 1
For the filling
- Pistachio cream — 5.3–7.1 oz | 150–200 g
- Unsalted pistachios, chopped — 1.8 oz | 50 g
- Sugar — 1 tbsp (optional, to taste depending on the cream)
How to make it
- Prepare the yeast. Crumble the fresh yeast into the warm milk, add a pinch of sugar, stir, and leave for 10 minutes until foamy. If using dry yeast, mix it straight into part of the flour.
- Make the dough. Combine the flour, sugar, and salt. Pour in the warm milk with yeast, add the egg and softened butter. Knead for 8–10 minutes until smooth and elastic.
- First rise. Transfer the dough to a greased bowl, cover, and leave in a warm place for 60 minutes — it should double in size.
- Roll it out. On a lightly floured surface, roll the dough into a rectangle about 16 x 12 in | 40 x 30 cm.
- Add the filling. Spread the pistachio cream evenly, scatter over the chopped pistachios, and add extra sugar if you like.
- Roll up from the long side and cut into 12 even pieces.
- Arrange the rolls in a greased baking dish or on a parchment-lined baking sheet, leaving a little space between them. Cover and let rise for 20 minutes.
- Bake at 356°F | 180°C (top and bottom heat) for 20–25 minutes, until deeply golden.
- Cool on a wire rack for 10–15 minutes and serve warm.
Serving and storage
- Serve slightly warm — the cream stays softer and the nut aroma comes through more vividly.
- Store in an airtight container at room temperature for up to 2 days. Rewarm briefly before serving if desired.
- Freezing: wrap the cooled rolls tightly and freeze for 1–2 months. Thaw at room temperature, then warm in the oven for 3–5 minutes.
Nutritional value
| Per serving | Amount |
|---|---|
| Calories | 345 kcal |
| Protein | 7.4 g |
| Fat | 13.5 g |
| Carbohydrates | 47.7 g |
| Fiber | 2.1 g |
| Sugar | 15 g |
| Sodium | 120 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- The milk should be about 86–95°F | 30–35°C: warm to the touch, not hot, so it won’t harm the yeast.
- If you use fresh yeast, wait for a noticeable foam to form — that means it’s active.
- No pistachio cream? Use almond cream or a nut-and-chocolate spread, and reduce the extra sugar.
- For neat spirals, use a sharp knife or a thin piece of thread to slice the roll.
- For a glossier crust, brush the tops with milk 5 minutes before they’re done.
Frequently asked questions
What can I use instead of pistachio cream?
Almond or hazelnut cream works well, as does a nut-chocolate spread. Adjust the extra sugar to suit the sweetness of the filling.
Why did the rolls turn out dense?
The most common reasons are inactive yeast, a room that was too cool during proofing, or insufficient kneading. Make sure the dough has doubled in size and has been kneaded until smooth.
Can I prepare them ahead and bake in the morning?
Yes. Shape the rolls, place them in the dish, cover, and refrigerate overnight. In the morning, let them stand at room temperature for 30–40 minutes, then bake as directed.