Sicilian Brioches with Pistachio Cream

Warm the milk, pour it into a bowl and dissolve the yeast and sugar in it. Then pour in the two flours and butter, the pinch of salt and knead until it forms a soft ball.

Cover with cling film and allow to rise until the mixture has doubled in size.

Then form into balls of about 6 cm in diameter, taking care to leave some dough with which you will form as many balls of 2 cm in diameter (these are used for the topping).

Place the larger balls on a pastry board and form a hollow with your fingers.

filled with cream of pistachio using a pastry bag or spoon.

Then cover with the smaller balls. Leave to rise for about an hour.

When they have increased in volume, brush with beaten egg yolk and vanillin, then place in a ventilated oven, preheated to 180° for the first 10 minutes, then reduce to 160° and finish cooking for a further 15 minutes maximum, then, take out of the oven.

Cover them with grains of pistachio

And now ready for a taste?