Brioche Pistachio Croissants
- Rosie
- Feb 17
- 2 min read
Perfectly buttery soft brioche dough rolled around a gooey pistachio filling. Shaped just like a croissant they are tender and buttery for an easy to make twist on the classic.
Brioche Pistachio Croissants
Here’s Why You’ll Love These Brioche Pistachio Croissants:
Buttery and tender with an oozing centre
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Strong Bread Flour: The trick to keeping the cinnamon rolls soft and fluffy is bread flour as it has a higher protein level to help lighten the cinnamon rolls. The protein helps to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
Quick rise instant yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.
Butter: because you can't have brioche without butter! I have tested this recipe with both dairy and non-dairy butter alternatives. My favourite non-dairy butter is Flora.
Pistachio Butter or Cream: Store bought or homemade - you'll need it for that gooey centre!
The first step is to activate your yeast by heating milk to 37 - 39 degrees, or similar to a warm bath. Gently mix the yeast into the milk and cover so the yeast can activate. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy.
Storing tips
Cinnamon rolls are the very best when they are baked on the day but you can store freshly baked cinnamon rolls covered at room temp for 1-2 hours, then transfer them to the refrigerator for up to 5 days. Simply reheat to get them soft and gooey again.
Recipe