Dough Ingredients– 250g bread flour (2 cups)
– 25g pistachio paste (2 tbsp)
– 2g dry yeast (3/4 tsp)
– 152ml cold milk (2/3 cup)
– 20g milk powder (3 tbsp)
– 12g sugar (1 tbsp)
– 4g salt (3/4 tsp)
– 15g unsalted butter, softened (1 tbsp)
Pistachio Filling (Chiffrette)– 15g beaten egg (1 tbsp)
– 7g pistachio paste (1.5 tsp)
– 8ml milk (1.5 tsp)
– 15g sugar (1 tbsp)
– 20g unsalted butter, softened (1.5 tbsp)
– 22g cake flour (3 tbsp)
Extras– Salted butter: 6g × 8 pieces
– oil or melted butter (for brushing)
