Description
Soft, spiced, glazed, and impossible to eat just one. These pillowy bread dough twists are filled with a deep green pistachio and cardamom paste, baked until golden, and finished with a sweet glaze.
Ingredients
Scale
For the Crust:
- 1 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 cup shelled pistachios
- 1/4 cup powdered sugar
- 1 tsp ground cardamom
- 1/4 tsp almond extract
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
1. Prepare the Crust:
- In a bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add yeast mixture, softened butter, and egg. Mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- For the filling, blend pistachios, 1/4 cup powdered sugar, cardamom, and almond extract in a food processor until a coarse paste forms.
- Punch down dough and roll into a 12×16-inch rectangle. Spread pistachio filling evenly over the dough. Fold dough in half lengthwise to enclose filling, then cut into 1-inch strips. Twist each strip and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
- Preheat oven to 350°F. Bake twists for 15-18 minutes until golden. Cool slightly.
- For the glaze, whisk 1 cup powdered sugar, 2-3 tbsp milk, and vanilla until smooth. Drizzle over warm twists. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.