* Exported from MasterCook *
Rolls, Cardamom Pistachio
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Desserts
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water -- (60g) (105F/41C to 110F/43C)
2 1/4 teaspoons active dry yeast -- (7 g)
1/3 cup granulated sugar -- (67 g) plus
1/2 teaspoon granulated sugar -- (2 g)
1 cup whole milk -- room temperature and divided (240 g)
4 tablespoons fresh lemon juice -- divided (60 g)
1 large egg -- room temperature (50 g)
1 large egg yolk -- room temperature (19 g)
2 teaspoons vanilla extract -- (8 g)
3 1/2 cups all-purpose flour -- (438 g)
1 teaspoon kosher salt -- (3 g)
6 tablespoons unsalted butter -- softened (84 g)
1/2 cup firmly packed light brown sugar -- (110 g)
1/2 cup finely chopped roasted salted shelled
pistachios -- (57 g)
1/2 cup unsalted butter -- melted (113 g)
1 tablespoon ground cinnamon -- (6 g)
2 teaspoons ground cardamom -- (4 g)
1 tsp lemon zest -- to 1 1/2 tsp lemon zest (1 to 1.5 g)
1 cup confectioners' sugar -- (120 g)
In the bowl of a stand mixer fitted with the dough hook attachment,
whisk together 1/4 cup (60 grams) warm water, yeast, and 1/2 teaspoon
(2 grams) granulated sugar by hand. Let stand until mixture is foamy,
about 10 minutes.
Add 3/4 cup (180 grams) milk, 2 tablespoons (30 grams) lemon juice,
egg, egg yolk, vanilla, and remaining 1/3 cup (67 grams) granulated
sugar, whisking to combine.
With mixer on medium speed, add flour and salt, beating just until
dough comes together. Scrape sides of bowl. Increase mixer speed to
medium-high, and beat for 4 minutes. Add softened butter, and beat
until dough is smooth and pulls away from sides of bowl, about 6
minutes. Cover with plastic wrap, and let rise in a warm, draft-free
place (75F/24C) until doubled in size, 1 1/2 to 2 hours.
Butter a 9" round cake pan.
On a lightly floured surface, stretch dough into a 16x12" rectangle
using wet hands.
In a small bowl, stir together brown sugar, pistachios, melted
butter, cinnamon, cardamom, and zest. Spread filling onto dough,
leaving a 1/2" border. Starting with one long side, roll dough into a
log; pinch seam to seal. Place log, seam side down, on work surface.
Trim 1/2" off each end. Cut into 8 rolls, and place in prepared pan.
Cover and let rise in a warm, draft-free place (75F/24C) until
doubled in size, 45 minutes to 1 hour.
Preheat oven to 350F (180C).
Bake until light golden brown, 35 to 40 minutes. Let cool completely.
In a small bowl, whisk together confectioners' sugar, remaining 1/4
cup (60 grams) milk, and remaining 2 tablespoons (30 grams) lemon
juice until combined. Place in a resealable plastic bag. Cut corner
from bag, and drizzle icing onto rolls.
Notes: Keep your hands wet when stretching dough. This keeps dough
from sticking and also keeps you from adding additional flour. Brush
any additional flour off dough with a dry pastry brush as you are rolling.
S(Internet address):
https://www.bakefromscratch.com/cardamom-pistachio-rolls/
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Per Serving (excluding unknown items): 558 Calories; 27g Fat (43.5%
calories from fat); 10g Protein; 70g Carbohydrate; 3g Dietary Fiber;
112mg Cholesterol; 271mg Sodium. Exchanges: 3 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2020 - 0311