A yeast bread filled with chocolate and pistachios!
Makes around 12 rolls
1 teaspoon active dry yeast
¾ cup cold milk
1⁄2 cup sugar
1⁄2 tsp salt
3 1⁄3 cups flour
1 1⁄2 sticks butter
4 tablespoons cubed butter, at room temperature
3 oz dark chocolate, cut into small pieces
1 oz chopped pistachios
- In a large bowl, crumble the yeast into the cold milk, then add the egg and the rest of the dry ingredients (except the ingredients for the filling).
- Knead the batter in a mixer with a dough hook.
- Add the flour little by little as the machine kneads the dough.
- Then add the room-temperature butter.
- Turn the mixer off and let the dough rise in a place with no drafts for around 2 hours. Cover the bowl with a cloth.
- Preheat the oven to 375°F.
- Turn out the dough.
- With a rolling pin, roll the dough into a long plank around 4 inches thick.
- Sprinkle the filling ingredients over the dough: the butter pieces, the dark chocolate, and the pistachios.
- Then roll up the dough into a log.
- Cut 12 equal-sized rolls out of the log.
- Butter a 10-inch springform pan and place the rolls into the pan, so they are not packed too tight.
- Then let them rise for another 30–45 minutes. They’ll fill out the pan as they rise.
- Bake the rolls on the bottom rack for around 30 minutes.
- If the tops of the rolls are getting too dark, cover the pan lightly with foil.
- When cooked, let the Boston rolls cool slightly and then remove the entire cake from the pan.
- Cut into pieces. Sift confectioners' sugar over the tops.
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