Atleast 15 minutes prior to beginning recipe make a tangzhong.
Always measure with a scale https://a.co/d/7Mk8L7X. Prepare tangzhong by adding the following ingredients into a small pot cooking on medium heat while continuously stirring. Once you see it thicken into almost a paste-like consistency remove from heat and either transfer to a different bowl or leave to cool in the pot. Just cover it with a lid or plastic wrap to avoid a skin and allow it to cool.
- 100 grams whole milk(or whatever you have)
- 20 grams bread Flour
Pistachio Latte Cinnamon Roll Dough
- 1/2 cup warm coffee or espresso
- 2-1/4 tsp(teaspoon) active dry yeast
- 1/4 cup granulated sugar
- 1 cup AP flour
- 1-1/2 cups bread flour
- 1/2 tsp espresso powder or instant coffee.
- 1/2 tsp Salt
- 1 egg
- 1/4 cup unsalted butter ( soft to the touch)
Filling
- 1 cup finely minced pistachios
- 1/2 cup of brown sugar
- 1 Tbsp or less of cinnamon
- browned butter cooled until it reforms into a type of paste
- 2 tbsp coffee of espresso (if using powder just a tsp or 2 mixed in with the browned butter after it browns.
Frosting
- 2 cups powdered sugar
- 4oz cream cheese softened (optional)
- Cold brew, hot coffee or instant coffee and espresso as strong as you’d like. Start with 2 tbsp of liquid.
*If using powder a tsp at a time and taste until desired flavor.