I love a good bakery, and Bouchon Bakery in Yountville, California is one of the best in the world. Thomas Keller created this little shop many years ago, in the same town as French Laundry, his flagship restaurant. Today, Bouchon Bakery is in several locations including New York City, Los Angeles and Las Vegas, not to mention some bakeries overseas. All of the pastries, breads and savory sandwiches are prepared elegantly, and have flavors resembling France’s finest pastry shops. I tend to think Bouchon Bakery is even better in most cases, but especially his recipe for Citrus Pistachio Brioche.
The cakey pastry is lightly buttery and swirled with toasted pistachios, a hint of orange peel and dried sour cherries. When you take a bite your mouth goes into overdrive because of all the delightful flavors twirling around inside. The textures are magnificent, not to mention the taste. This pastry isn’t over sweet, but a nice combination – great with a cup of coffee or tea.
If I get close to a Bouchon Bakery, I have to pop in to see if they have a Citrus Pistachio Brioche because they are very hard to come by. The last few visits to Bouchon Bakery in different locations, they had none, and the staff looked as if they had never heard of it before?? So, that being said, I created my own recipe for Citrus Pistachio Brioche, so I can enjoy these breakfast treats at home.
I hope you will join me in my love for Citrus Pistachio Brioche and bake up a batch and see what I am talking about…..perfection. The dough is easy to make in a stand mixer, and if you don’t have fluted 3-inch tins, you can always use a muffin pan.
1 envelop active dry yeast, 1/4 ounce
1/4 cup lukewarm water
2 3/4 cups all purpose flour
1/4 cup granulated sugar + 1/2 teaspoon
1/4 teaspoon salt
6 tablespoons butter, room temperature
3 eggs, divided
1/3 cup milk, room temperature
1 tablespoon orange flower water
zest of 1 orange
1/2 cup toasted pistachios
1/3 cup dried sour cherries
1/4 cup pearl sugar, optional
(Makes 1 Dozen Buns)
1. Shell pistachios and zest orange. Mix together yeast, water and 1/2 teaspoon sugar. When yeast is lightly bubbly it is ready. In a stand mixer, combine flour, sugar and salt on low speed for 1 minute. Add in yeast mixture, butter, 2 eggs, milk, orange flour water and zest, continue to mix on low speed for 3 minutes.
2. Add in pistachios and sour cherries and continue to mix for 1 minute. Remove dough from stand mixer and place in a greased bowl. Cover with plastic wrap and place in refrigerator overnight.
3. Remove dough from refrigerator, and place on lightly flour dusted surface. Grease 3-inch fluted tins or muffin pan. Cut dough into 2 ounce pieces and roll into balls. Place ball into tin and repeat, until all tins are filled. Cover loosely with plastic wrap and let proof about 1 hour, or until slightly risen above cup line.
4. Preheat oven to 350 degrees. Whisk remaining egg until frothy, and brush the tops of brioche. Sprinkle with pearl sugar and bake in the oven for 18-22 minutes, or until deep golden brown on top.
5. Remove from the oven and let cool for 20 minutes in the tins. Remove and serve, or wrap and serve later. Enjoy!