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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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
- 500 g Mazza 00 Red Flour
- 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.
Dissolve yeast in milk with a teaspoon of sugar.
- 2.
Mix flour, remaining sugar, and salt. Add milk, eggs, and butter.
- 3.
Knead until smooth; cover and let rise for 1 hour.
- 4.
Roll out dough, spread pistachio cream, and roll tightly.
- 5.
Place in a loaf pan, rest 20 minutes.
- 6.
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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