Chocolate & Pistachio Rolls

Makes 12

Ingredients

• 90 ml milk, room temp

• 20 gr fresh yeast or 10 gr active dry yeast or 8 gr instant yeast

• 350 gr bread flour

• 1 large egg, room temp

• 1/4 tsp salt

• 50 gr sugar

• 55 gr unsalted butter, room temp and cubed

• For the filling

  • 100 gr semi-sweet chocolate

  • 55 gr unsalted butter, room temp

  • 35 gr powdered sugar

  • 20 gr cocoa powder

  • Pinch of salt

  • 150 gr pistachios, chopped

• For the syrup

  • 50 gr water

  • 50 gr sugar

Instructions

1. In a small bowl, add milk and your choice of yeast. Mix to combine. If you are using active dry yeast, then leave it for 10 minutes. You can move onto the next step immediately for the other types of yeast.

2. In a stand mixer bowl, combine bread flour, milk/yeast mixture, egg, salt, and sugar. With the dough hook attached, mix at slow speed for 5 minutes. Add one piece of butter at a time, and continue to mix for 10 more minutes. Shape the dough into a rough rectangle and cover it with cling film. Leave in the fridge overnight.

3. For the filling, place chocolate and butter into a microwave-safe bowl, and heat for 15 seconds, and mix. Continue until everything is melted. Sift powdered sugar, and cocoa powder, add salt. Mix to combine. Set aside.

4. Roll the dough into 30x50 cm/ 12x20 inch rectangle. Spread the chocolate mixture leaving 1.5 cm / 0.5 inch from the edges. Sprinkle chopped pistachio. Roll tightly from the long side to form a log shape. Cut the edges with a serrated knife and cut 4 cm/1.5 inch pieces. Transfer into a buttered 23x33cm/9x13 inch pan and cover with cling film. Leave it proof for 2 hours.

5. Preheat the oven to 180°C/350°F. Bake for 20 minutes.

6. In the meantime, for the syrup, add water and sugar into a small saucepan. Bring it to a boil and let it boil for 5 minutes. Take off the heat and set aside.

7. Take the rolls out from the oven and immediately brush them with syrup. Leave them to cool. Enjoy!