Whether you’re looking for a special dessert to make for yourself, or you want to surprise someone with a gift of baked goods, this white chocolate and pistachio sweet bread is the perfect recipe!
This nutty white chocolate and pistachio sweet bread is the perfect way to enjoy a delicious sweet treat that’s also good for you.
It’s got a great texture, with the pistachios adding a nice crunch and flavor. Plus, it’s made without refined sugars! So you can have it guilt-free! So you can feel good about eating this slice of heaven.
This sweet bread is so delicious and will be a hit with anyone who likes pistachio nuts and white chocolate.
INGREDIENTS:
Dough ingredients:
- 350 g flour 000 (Grandma’s Shelf)
- 30 g of Dutch cocoa powder (I used Van Houten)
- 150 ml warm milk + 70 ml warm milk (5 tbsp for the sourdough)
- 1 whole egg + 3 yolks
- 30 ml of oil
- 15 g of lard
- 2 spoons of cream (min 25%)
- 105 g Stevia
- ½ teaspoon of salt (put in flour)
- 20 g fresh yeast
- the zest of ½ grated orange
- the zest of ½ grated lemon
- ½ tsp turmeric
- ½ teaspoon vanilla/lemon/rum essence.
Ingredients for the white chocolate and pistachio cream filling:
- 150 g of unsweetened white chocolate
- 250 g shelled pistachios (will result in 150 g of pistachio butter)
Extra ingredients:
- 300 g of white chocolate for coating the cake
- 20 g coarsely chopped and baked pistachios.
- We still need a yolk diluted in 1 tablespoon of warm milk to grease the cake.
Note: All the ingredients have to be at room temperature!
The Complete Plant-Based Recipe Cookbook – 200+ Vegan Recipes
INSTRUCTIONS for this fabulous nutty white chocolate and pistachio sweet bread:
Make the pistachio cream:
1. Preheat the oven to 180 degrees Celsius.
2. Place the pistachios in a tray lined with baking paper and leave in the oven for 10-12 minutes, so that they roast.
3. After they have cooled to room temperature, put them in the food processor, add the sea salt, and mix for 4-5 minutes, until the oils are released, forming a creamy paste. Use a spatula to remove the pistachios from the sides of the bowl.
4. Put in a hermetically sealed jar and keep in the fridge until use.
Note: I suggest you make the pistachio cream 1 day before making the sweet bread.
Make the sourdough:
5. Heat the 5 tbsp of milk, then add the yeast and 1 teaspoon of Stevia and mix until it is incorporated. In the end, add 1 tablespoon of flour, then cover with cling film and leave to rise for 15 minutes.
Dough instructions:
6. Sift the flour and then set it aside.
7. Melt the lard, then let it cool to room temperature. We also heat the oil a little, not much.
8. Heat the 150 ml of milk, not much, so that it is only warm, to 40 degrees, then add the 90 g of Stevia, the orange + the lemon zest, and the lemon essence and homogenize them.
9. Whisk the eggs with a pinch of salt, then put aside.
10. Before adding the flour, then divide the composition into 2, and in one half I add ½ of the amount of sifted flour, after which add the Dutch cocoa, ½ of the sourdough, ½ of the milk with the Stevia, and the zests, ½ of the eggs, and knead for 10 minutes.
11. In the 2nd bowl add the other half of the sifted flour, then the turmeric, the other ½ of the sourdough, the other ½ of the milk with the Stevia, and the zests, the other ½ of the eggs, and start kneading for 10 minutes.
12. After 10 minutes of kneading, introduce the melted lard, a little at a time and knead continuously to incorporate well before pouring again (the same operation for both doughs).
13. After we have finished incorporating the lard, we start adding the oil a little at a time (the same operation for both doughs). We also add the cream. This process of incorporating the butter/oil takes about 40 minutes.
14. The dough is ready, put it in a bowl, cover it with a kitchen towel, and leave it to leaven in a warm place for 1 hour until it doubles in volume.
15. After 1 hour, take the dough out on the work surface greased with a little oil and fold it a little, then put it back in the bowl, cover it with the kitchen towel, and leave it for another 1 hour to leave in a warm place.
Instructions for the white chocolate and pistachio cream filling:
16. Melt the white chocolate in a Bain Marie, then leave it aside to cool to room temperature.
The braiding:
17. Line a tray with baking paper, grease it with butter or oil, then set it aside.
18. After the dough has doubled in volume, turn it out onto the oiled work surface, and press it a little with your palms to release the air bubbles.
19. Roll out each of the 2 pieces of dough into a sheet the length of the baking tray.
20. Spread the cooled white chocolate on the first sheet (the cocoa sheet), leaving about 1 cm of free space on the edges, then roll.
21. Spread the pistachio cream on the 2nd sheet, spread also the chopped pistachio leaving about 1 cm free space on the edges, then roll.
22. Braid the 2 rolls of dough and place them carefully in the prepared tray.
23. Cover it again with a towel and leave it to leaven in the tray for about 45-50 minutes.
Baking of the sweet bread:
24. Preheat the oven to 180 degrees. Before baking, brush it with beaten egg and milk, then bake for 55-60 minutes.
25. We do the toothpick test, and if it comes out dry the sweet bread is ready, we take it out of the oven, leave it in the tray for about 5-10 minutes, then take it out and carefully remove the baking paper.
26. Let it cool on a wire rack, lying down, not standing up, turning it on its side every 10 minutes or so to keep its nice shape.
27. Melt the white chocolate in a Bain Marie, and let it reach 32 degrees.
28. Place the sweet bread in a narrower bowl, then start pouring the cooled chocolate over it, trying to cover it completely, then put it in the fridge for 2 hours.
Serving this delicious white chocolate and pistachio cream sweet bread:
Slice the sweet bread only after it has cooled completely, so as not to destroy its structure.
This is how this fabulous sweet looks in the section:
Last Thoughts:
This delicious white chocolate-coated sweet bread is a treat for the eyes as well as the taste buds. It’s full of pistachio cream, chopped pistachio nuts, and melted white chocolate which makes it incredibly rich.
The white chocolate coating gives it a unique look. The crunchy outside melts into a soft and chewy inside. If you’re looking for something different to serve at your next party or gathering, try this recipe!
This nutty white chocolate and pistachio sweet bread is just what you need to get yourself into the Christmas spirit!
This post contains affiliate links. Please read our Disclaimer for more info.
What do you guys think about my article?
Leave your thoughts below in the comment section! If you like it, don’t forget to share it, and follow me on social media Pinterest, Facebook, Instagram, and Linkedin, Thank you!
You may also like:
- Romanian Christmas Fluffy Two-Tone Sweet Bread Recipe with Turkish Delight, Cocoa, Raisins, and Chocolate Cream
- The Best and Fluffiest Traditional Romanian Sweet Bread with Dark Chocolate, Hazelnuts, Candied Orange, and Orange Jelly
- Walnut Sweet Bread: How to Make the Absolutely Fluffiest Recipe
- How to Make the Best, Sugar-Free, Pear, Cranberry, and Cappuccino Sweet Bread
- Fabulous Super Moist Mirror Glaze Sugar-Free Truffle Dark Chocolate and Sour Cherry Cake
- How to Make the Best and Beautiful Erupting Volcano Island Mango Cake
- How to Make A Fabulous Dragon Fruit, Passion Fruit, and Papaya Cake
- How to Make the Best and Heavenly Raspberry and Blackberry Cake