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Gregor's birds: sweet leavened delights with pistachio

Gregor's birds: sweet leavened delights with pistachio

Name: Gregor's birds: sweet leavened treats with pistachio
Prep time: 1 h
Total time: 1 h
Ingredients: 500 g white flour; 250 ml of milk; 1 sachet of dry yeast (7 g) or 20 g of fresh yeast; 50 g sugar; 4 teaspoons BAM vanilla sugar; 80 g melted butter; 1 egg; Pinch of salt; BAM Pistachio spread; 1 egg for coating; Powdered sugar for sprinkling

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 11

gregors birds: sweet leavened delights with pistachio

Celebrate St. Gregory's Day and the arrival of spring with beautiful soft leavened birds filled with BAM Pistachio Spread. Ideal for any special occasion, these sweet little birds combine lightly yeasted dough with the rich flavour of pistachio, creating an unforgettable gourmet experience. The preparation is simple and fun, and the result is a sweet symphony of flavours that brings warmth, love and sweetness into your home. Don''t miss the opportunity to charm your loved ones with this unique recipe that celebrates love and the awakening of nature.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

500 g white flour
250 ml of milk
1 sachet of dry yeast (7 g) or 20 g of fresh yeast
50 g sugar
4 teaspoons BAM vanilla sugar
80 g melted butter
1 egg
Pinch of salt

For the filling:

BAM Pistachio spread

For decoration:

1 egg for coating
Powdered sugar for sprinkling

Nutrition / serving

Energy Value	1395 kJ / 333 kcal
Fats	13,8 g
of which saturated fat	6,2 g
Carbohydrates	43,9 g
of which sugars	12,9 g
Dietary Fiber	1,6 g
Proteins	8,1 g
Salt	0,4 g

Instructions:

Preparation of the yeast dough:- In a bowl, mix the flour with the dry yeast (if using fresh yeast, dissolve it first in a little warm milk with a pinch of sugar).- Add the sugar, vanilla sugar and a pinch of salt.- Heat the milk until lukewarm and pour it into the flour mixture. Add the melted butter and the egg.- Knead into a smooth and elastic dough. If the dough is too sticky, add a little flour if necessary. Cover with a clean kitchen cloth and leave to rise in a warm place for 1 hour or until the dough has doubled in volume.

Shaping the birds:- Once the dough has risen, knead it on a lightly floured surface and divide it into equal parts (about 50-70 g per bird).- Roll each part of the dough into an oval shape. Add a spoonful of BAM Pistachio Spread to the centre of each oval.- Fold the dough over to cover the filling and pinch the edges to prevent the filling from leaking out during baking.- To shape the bird, squeeze one end (the head) a little to form a beak and make two notches for the tail at the other end with a knife.- Use a toothpick or knife to gently make the eye holes.

Baking:- Transfer the birds to a baking tray lined with baking paper. Leave to rise in a warm place for about 15-20 minutes.- Preheat the oven to 180°C.- Before baking, brush the birds with beaten egg for a nice golden shine.- Bake in the preheated oven for about 20-25 minutes or until golden brown.

Decoration:- Once the birds are baked and cooled, sprinkle them with icing sugar, if desired.

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