John Myers
Ingredients for 1 servings:
- 400 g spelt flour
- 1 packet of dry yeast
- 1 pinch of salt
- 250 ml water, lukewarm
- 2 tbsp sunflower oil
- 1 jar pistachio cream
- 150 g margarine, room temperature
- 80 g brown sugar
- Pistachios, unsalted
- 3 tbsp coffee, cold
- 100 g powdered sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes
For the dough, mix the flour, yeast, and salt, make a well, and pour in the water. Mix roughly, let it rise for 15 minutes, then knead thoroughly for 5 minutes. Cover with a cloth and let it rise for about 30 minutes. Then knead in the oil and let it rise again for about 20 minutes. Knead the dough on a floured surface with your hands for 5 minutes until smooth, then roll it out flat. For the filling, spread the margarine on the rolled out dough and sprinkle with brown sugar. Then spread the entire jar of pistachio cream on top and scatter roughly chopped pistachios on top. Roll up the dough with the filling, press it together slightly from both ends, and cut into the middle from the left and right. Braid the two strands and twist them together if desired. Place on a baking sheet lined with parchment paper and place in a cold oven. Then reduce the oven to 175°C (top/bottom heat) and bake for about 40 minutes. Mix all the ingredients for the glaze and brush it onto the cooled plaited loaf. This recipe is vegan, as long as the pistachio cream is vegan. Alternatively, any type of nutty spread will work. You can also find the recipe here: https://www.lillyscupcakery.de/pistazienzopf-mit-dinkel?rq=PISTAZIENZOPF
Facebook Comments