Raspberry and Pistachio Rolls

I love waking up in the morning and just looking through the pantry to see what we have in store for a baking or cooking session~ So exciting, don't you think? I had absolutely no idea of what to bake today... UNTIL I saw an open pack of lovely greenish pistachios laying there, waiting to be baked into something yummy! I ran over to the store and bought some fresh raspberrys, hurried back home and got to work! Check it out!



Ingredients

(makes 12 Raspberry rolls)


Sweet yeast dough

• 2 3/4 cups of all purpose flour
• 3/4 cube (35g) fresh yeast
• 1/4 cup sugar
• 1 teaspoon bourbon vanilla
• 1/3 cup milk
• 3 tablespoons butter
• 1 large egg
• 1/4 cup water
• 1/2 teaspoon salt

Filling and eggwash

• 100g fresh raspberries
• 100g salted pistachios, crushed
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 100g sugar
• 2 tablespoons melted and browned butter
• 1 egg yolk
• 1dl milk

Preparation

Preheat oven to 170°C.
In a large mixing bowl whisk together 2 cups flour, sugar, and salt.  Set aside.
Whisk the egg  and set aside.
In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Break in the fresh yeast and stir well until the yeast has dissolved completely.
Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the egg and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just how you want it!
Place the dough in a large,  slightly greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm place and allow to rest until doubled in size, about 1 hour.
While the dough is rising, mix together the raspberries, sugar, lemon juice and zest and crushed pistachios.
Once the dough has risen, sprinkle some flour onto a clean surface and roll out the dough into a rectangular shape. The dough should be about 1/2cm thick. Melt butter in a frying pan until brown. Spread the butter onto the dough and evenly place the raspberry mixture onto the dough aswell. Roll the dough lengthwise to make a long roll. Divide the roll into 12 pieces and place them into a greased oven form, leaving some space in between the rolls! Let the rolls rise once again in a warm place for 10 minutes. Mix the egg yolk with 1dl milk and brush over the rolls. Make sure all sides and tops are egg washed! Then bake in the preheated oven for 20 minutes, or until golden. Enjoy the delicious smell while baking... It made me fell sooo hungry that I scoffed down 2 whole rolls for lunch!