Pan Brioche with Truffle
A soft, buttery pan brioche filled with luscious pistachio cream — ideal for breakfast or an elegant dessert.
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Mazza Chef Tips:
“Add the butter last, in small pieces, and knead until the dough pulls cleanly from the bowl. That windowpane stage is what gives pan brioche its feathery crumb.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
A sweet, nutty brioche requires a dessert wine with balanced sweetness and nutty depth.
Recommended: Passito di Pantelleria DOC — made from sun-dried Zibibbo grapes, offering aromas of honey, dried fruit, and pistachio harmony.
Alternatives: Vin Santo del Chianti DOC, Moscato d’Asti DOCG
Ingredients
- 10 g fresh yeast
- 200 ml warm milk
- 80 g sugar
- 2 eggs
- 80 g butter, softened
- 1 pinch salt
Equipment Needed
Mixing bowl, Rolling pin, Loaf pan
Method
- 1.
Activate the yeast: Dissolve yeast in milk with a teaspoon of sugar.
Chef Tip: The milk should be warm (35-37°C), not hot — temperatures above 45°C will kill the yeast and the dough will not rise. - 2.
Mix the dough: Mix flour, remaining sugar, and salt. Add milk, eggs, and butter.
- 3.
First rise: Knead until smooth; cover and let rise for 1 hour.
Chef Tip: The dough is ready when it has doubled in size and springs back slowly when pressed with a fingertip. In a cold kitchen, place the bowl near a warm oven to speed the rise. - 4.
Fill and shape: Roll out dough, spread pistachio cream, and roll tightly.
- 5.
Second rise: Place in a loaf pan, rest 20 minutes.
- 6.
Bake: Bake at 180°C for 30 minutes.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 8 servings
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