The most delicious Pistachio & Honey Brioche Loaf, perfect for your weekend baking. This light, puffy, fluffy, buttery brioche bread is swirled with honey & pistachios and it is so crazy delicious. It’s great on its own, toasted warm with a little butter, or even use it to make French toast if you’re really pushing the boat out. Great for breakfast, an afternoon snack, dessert, literally any time of the day.
Brioche can be a little tricky and time consuming to make but I promise you can do it and it’s soooooo worth it. Brioche is a very enriched dough, meaning it’s got lots of eggs and butter mixed into the dough, which gives it it’s beautifully fluffy buttery texture, but also means it takes long to knead & prove. So, give yourself a morning or afternoon to make it and just enjoy the process.
Now, I feel I have to warn you that when you come to the stage of adding the butter in to the dough, it looks… disgusting. Like really not good. BUT bear with, keep mixing in the butter and knead/mix it really well until combined, and you will come out with THE softest, fluffiest, smoothest most lovely satisfying dough. But it takes a minute to get there.
You can shape this dough however you like or even fill it with whatever you like if honey and pistachio aint your vibe (but it is really good), but I promise it’s worth the time and effort!
Happy baking!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 450g strong white flour
- 1tsp fine salt
- 50g caster sugar
- 7g dried fast action yeast
- 100ml milk
- 3eggs, beaten
- 190g butter, softened and cubed
- 100g crushed pistachios
- 3tbsp runny honey
METHOD
- Warm the milk until lukewarm (NOT hot) and stir the yeast into it with about 1tbsp of the caster sugar and set aside for about 5 minutes until bubbling on top. Mean in large bowl of a stand mixer with a dough hook or just mix by hand, combined the flour, salt and rest of the sugar and create a well in the middle. Pour the yeasty milk into the well and mix together until a dough is starting to form, then gradually pour in the eggs a little at a time and mix for 10 minutes until you have a smooth dough.
- Gradually add the butter, a few cubes at a time until combined. This will take up to 10 minutes and will look a little gross to begin with while it’s all combining, but bear with and keep mixing the dough until you have a beautiful, smooth dough that will be very soft.
- Place the dough into a lightly oiled bowl, cover with a tea towel and leave to rise in a draft less place for 1.5-2hrs or until doubled in size. Once risen, set aside in the fridge for 20-30 minutes.
- Line a loaf tin with baking paper. Roll out your chilled dough on a lightly floured surface into a large rectangle, spread over the honey then sprinkle the pistachios on top. Roll into sausage, rolling up the longest length side (you can leave it here and bake as a normal loaf if you’d rather or shape into a twist or whatever you’d like!) then cut straight down the middle. Twist each side over each other, then cut into 6 equal chunks. Line the chunks into the loaf tin, cover again with a tea towel and leave for another 30-40 minutes until almost doubled again.
- Preheat the oven to 180C fan. Bake for 35 minutes until risen and deeply golden on top. Leave to cool in the tin for at least 20 minutes then allow to cool completely before slicing and enjoying!
Claudia's Home Kitchen 