Pistachio rolls with olive oil
Photo credit: Céline de Cérou
Have you ever heard of cinnamon rolls? They’re cinnamon-flavoured brioche rolls, typical of Scandinavian countries. We’re offering you a version made with pistachios and Nyons olive oil PDO!
Ingredients
For
8
rolls
For the dough:
- 250 g T45 flour
- 50 g sugar
- 1 egg
- 6 cl lukewarm milk
- 5 cl Nyons olive oil PDO
- 7 g of dried baker’s yeast
- 1 pincée of salt
For the filling:
- 100 g pistachio paste
- 1 à 2 c. à soupe Nyons olive oil PDO
For the icing:
- 100 g icing sugar
- 1 c. à soupe Nyons olive oil PDO
- 1 c. à soupe lemon juice
Decoration:
- Crushed pistachios
Astuce
Tips: To make the dough easier to work with, chill it in the fridge for 30 minutes after kneading before rolling it out. If the dough is rising too slowly, place it in a switched-off oven with a cup of hot water to create a warm environment. We recommend using Nyons PDO mild-flavoured olive oil for its smoothness, its creaminess and its notes of dried fruit, as well as its buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass. Don’t have any? Opt for a subtly flavoured French olive oil (varieties Tanche, Cailletier, Lucques, Négrette, Grossane…) or use one of these olive oils with Protected Designation of Origin status: Nice PDO or Languedoc PDO.
Instructions
- Prepare the brioche dough: dissolve the yeast in lukewarm milk with 1 teaspoon of sugar. Leave to rise for 5 minutes.
In a mixing bowl, mix together the flour, the remaining sugar and the salt. Add the egg, Nyons olive oil (PDO) and the activated yeast. Knead for 10 minutes (by hand or in a food processor) until the dough is smooth and elastic.
- Cover and leave to rise for 1 hour 30 minutes in a warm place (the dough should double in size).
- Roll out the pastry into a rectangle measuring approximately 30 x 40 cm. Brush with 1 to 2 tablespoons of olive oil, then spread the pistachio paste over the entire surface. Roll up tightly, starting from the longest side.
- Cut into slices 3–4 cm thick. Arrange them in a buttered (or oiled) tin and leave to rise for 30 minutes.
- Bake at 180°C for 20–25 minutes until golden brown.
- Mix the ingredients for the glaze and pour it over the warm rolls. Sprinkle with chopped pistachios.
Astuce
Tips: To make the dough easier to work with, chill it in the fridge for 30 minutes after kneading before rolling it out. If the dough is rising too slowly, place it in a switched-off oven with a cup of hot water to create a warm environment. We recommend using Nyons PDO mild-flavoured olive oil for its smoothness, its creaminess and its notes of dried fruit, as well as its buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass. Don’t have any? Opt for a subtly flavoured French olive oil (varieties Tanche, Cailletier, Lucques, Négrette, Grossane…) or use one of these olive oils with Protected Designation of Origin status: Nice PDO or Languedoc PDO.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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