Pistachio roscon braid with thermomix

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14 September, 2024

Recipe from our friend Luz Maria Lagoa. Hello friends. Another Saint Friday pastry chef, I stop by to sweeten the entire group with a new recipe.

This week’s, innovating with the roscón dough and its filling.
Even with little functionality, I have put the splints in hand again to develop the formation of these braids, I wanted to bring something sweet to the hospital’s rehabilitation team, since they have been great in my recovery, in these 2 months that come to an end today. term.

By protocol, they cannot give more sessions, and this has increased due to the ulnar neuropathy that I have unfortunately acquired, nothing to do with surgeries (another little thing), in short, arm myself with patience, because this does not end here.
Thanks for reading me.

I can tell you that this experiment (the pistachio roscón) has turned out super delicious.
We have stayed with a braid and I highly recommend it.
It has pistachio cream in its dough, and also in the cream filling.
If you want to shape it into a donut, two medium-sized donuts will come out, or a single XL-sized one. Also remind you that I have the pistachio cream published in the recipe for cheesecake with pistachios. Let’s get to it.

Pistachio roscon braid with thermomix

pistachio roscon with thermomix

People

Cooking Time:

30 minutes

Total Time

30 minutes

Kitchen

Thermomix

Category:

desserts with thermomix

Pistachio roscon ingredients with thermomix

MASS

500 gr strong flour
18 g fresh yeast
100 gr pistachio cream
1 egg (L)
250 ml milk
40 gr white sugar and 40 ml of the invert
50 ml anise (optional, if you omit it, subtract 25 g of flour), you can also add orange blossom water, 30 ml will be enough
80 ml sunflower oil
orange zest
Pinch of salt

CREAM WITH PISTACHIOS

400 ml cream (whipping)
15 g powdered sugar
70 gr pistachio cream

Preparation of pistachio roscon with thermomix

MASS

We temper the milk and add the yeast, stir.
Sift the flour and salt into the glass, 10 sec, V-8, set aside in a bowl.
Now we pour into the glass, the egg, sugars, anise, pistachio cream, oil and the milk with the yeast, 10 sec, V-4, now the reserved flour and salt and the orange zest, 10 sec, V- 4.
We rest for 20 minutes so that the flour particles are hydrated.
Then, we will do 3 kneadings of 2 min with their respective 5 min breaks between kneading and kneading, at spike speed.
We must have a smooth and smooth dough, which barely sticks to the glass, if not, we will knead it again.
Pour into a lightly greased bowl and cover.
We let it increase in size (between 1.30 to 2 hours), always depending on the temperature of your kitchen.
After that time, we degas (remove the air created after rising), kneading for a minute by hand.

STUFFED

Butterfly in blades, add the cream and semi-whip (with body), in V-3’5.
We add the sugar and cream and finish assembling in V-3’5.
We place in a pastry bag and reserve in the refrigerator.

FORMED AND BAKED

We weigh the dough and divide in my case into 8 portions.
We ball each portion and cover.
We let it rest for 10 min
Then, we flatten each ball with our hand or a roller (whichever way you manage best), and we make a curl.
Each curler should have a length of about 38/40 cm.
If you see that when you stretch the dough it tends to shrink, it is because it is tense and needs to relax, cover it for 10 minutes and then continue until you obtain the aforementioned length.
We will make the braids or the roscos.
We cover and let them rise (approximately 1’15 min, always depending on the temperature of your kitchen.
Oven preheated to 170°, heat up and down
Brush with beaten egg and decorate as you like.
Me with sugar moistened with anise and pieces of pistachios.
We bake for about 20/25 min.
We turn off and remove to cool on a rack.
Once completely cool, we open them in half and fill
ONLY LEFT TO ENJOY, GOOD PROFIT