I’ve been baking a lot over the past month—I tried counting, and I think I’ve made nearly 40 different items! Haha. It’s a mix of new recipes I wanted to test and old favorites that my family requested. Honestly, baking non-stop like this is so much fun.
When I first started this blog, I worried that one day I might run out of ideas. But in reality, there are still so many treats I’ve never tasted or tried making! Baking for fun in my kitchen and creating content for the blog are two different things. I originally started the blog to keep all my favorite recipes in one place—so I wouldn’t have to lug around a huge stack of recipe notebooks whenever I visited my sister in England. Because of this, even if I’ve tested a recipe, I won’t post it unless I’m completely satisfied that it’s the best version. Now that I have followers, I’ve also started enjoying making videos—but the same rule applies: if a recipe isn’t quite perfect yet, I’m not ready to film it. So, last month was really a month of experimentation—testing both brand-new recipes and refining ones I’ve shared before!
Anyway, enough rambling—today I have a new recipe to share with you!
It’s pistachio bread that looks absolutely lovely—it’s so cute that you can serve it in place of a cake at a party. The texture is soft and slightly crumbly, thanks to the ground pistachios mixed directly into the dough. Adding nuts makes the texture tender, though you might notice that the dough doesn’t become quite as smooth while kneading compared to a plain flour-based dough—but it’s not any more difficult to work with! Alternatively, for an easier approach, you can use the dough-kneading program on your bread machine.
When placing the dough into the baking pan, be sure to tuck the dough down so that the dough adheres well to the bottom of the pan; this ensures a beautiful result after baking. You can enjoy the bread as is, but for an extra touch of charm, try drizzling it with icing and garnishing it with pistachios and cranberries.
Pistachio Gugelhupf
Bread dough
30 g ........................ Pistachio
30 g ........................ Bread flour (A)
15 g ........................ Granulated sugar
80 g ........................ Bread flour (B)
2 g .......................... Instant yeast
2 g .......................... Salt
6 g .......................... Milk powder
70 g ........................ Water
................................ Drops of green food coloring (optional)
1 ............................. Egg yolk
20 g ......................... Unsalted butter
Filling
30 g ........................ Pistachio
40 g ........................ Dried cranberries
30 g ........................ White chocolate
Put the pistachio, bread flour (A), and sugar into a bowl of the food processor.
Process into powder.
Put the bread flour (B) into a bowl. Pour finely ground flour and pistachios into the bowl with instant yeast and milk powder. Whisk to combine. Put the salt into the bowl and whisk to combine.
Pour the water, drops of green food coloring (if using), and egg yolk into the bowl.
Mix to combine.
Remove from the bowl.
Knead for 7-8 minutes.
Or until smooth.
Add the unsalted butter and knead for 5-6 minutes.
Roll into a ball.
Put into a bowl, cover and let it rise for 60 minutes.
Bake the pistachios in a toaster oven for 7 minutes.
Coarsely chop the nuts and set aside.
When the dough is ready.
Divide the dough into 2 pieces.
Roll each piece into a ball. Cover and let it rest for 15 minutes.
Brush a Gugelhupf pan (14.2 × 8.2 cm) with butter.
Roll each piece into 10x24 cm.
Sprinkle the filling onto the dough.
Roll each dough into a log.
Cross the two shaped pieces of dough.
Twist them together.
Put the dough into the prepared pan.
Cover and let it rest for 40 minutes.
Preheat the oven to180℃.
The dough is ready when it rises to the rim of the mold.
Bake in the preheated oven at180℃ for 20 minutes.
Tap the pan against the counter.
Let it cool completely.
Pistachio Gugelhupf
No comments:
Post a Comment