Ingredients
Instructions
- In a small bowl, combine warm milk and yeast. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center.
- Add the melted butter, eggs, vanilla extract, and the activated yeast mixture to the well.
- Mix until the dough comes together, then turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Meanwhile, prepare the syrup by combining water, sugar, honey, and vanilla extract in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.
- For the filling, mix together the pistachio cream, pistachio paste, and finely chopped pistachios until well combined.
- Once the dough has risen, punch it down and divide into 12 equal pieces. Roll each piece into a ball.
- Flatten each ball and place a spoonful of the pistachio filling in the center. Fold the edges over the filling and pinch to seal. Place seam-side down on a parchment-lined baking sheet.
- Cover and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake the rolls for 15-18 minutes, until golden brown.
- While still warm, brush the rolls generously with the prepared syrup, allowing it to soak in.
- For the white chocolate glaze, place chopped white chocolate in a heat-proof bowl. Heat heavy cream until just simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth.
- Once the rolls have cooled to room temperature, drizzle the white chocolate glaze over each roll and immediately sprinkle with chopped pistachios.
- Allow the glaze to set before serving.
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