Czelli recipe · Brioche
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Pistachio star bread
No ratings yet — be the first!Four thin layers of dough with buttery, sugared pistachio in between, twisted into a star – a spectacular festive bake that is just as beautiful when pulled apart. Made with Czelli C1 fine flour.
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- Serves
- 1 star bread (16 points)
- Proving
- Until doubled + 15 min
- Baking
- 180 °C
- Baking time
- 20–25 min
Method
7 steps- Weigh out the flour, add the sugar, salt, vanilla and yeast, then pour in the lukewarm water. Add enough milk to get an elastic dough that can be shaped. When the dough has almost come together, knead in the soft butter. Work it until smooth and bubbly. Put it in a lightly oiled bowl, cover and leave to double in size at room temperature.
- Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces. Roll each piece into a round, large enough to fit on a large baking tray. Line the tray with baking paper.
- Place the first round on the tray, drizzle with melted butter and sprinkle with the sugared ground pistachios. Continue with the remaining dough and filling in layers. Roll out the fourth sheet and place it on top – no filling goes on this one.
- Place a glass of about 5 cm diameter in the centre of the layered dough and press it down gently: this marks the middle circle, which is not cut through. With a sharp knife, starting from the edge of the marked circle and working outwards, cut the dough into 16 equal wedges.
- Twist the wedges in pairs. always take two neighbouring strips, twist them away from each other 2–3 times, then pinch the ends together – this creates the star shape.
- Cover the star bread and leave it to rest at room temperature for another 15 minutes. Meanwhile preheat the oven to 180 °C.
- Beat the egg and gently brush the top of the bread. Bake for about 20–25 minutes until nicely golden brown.
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