✨This are my pistachio raspberry danishes, delicious, fluffy, and absolutely irresistible… the soft dough, creamy pistachio filling, fresh raspberries, and that golden crumble on top come together perfectly. Every bite is light, rich, and full of flavor✨ Enriched Sourdough Dough Yields: ~10–11 buns (100–110 g each) Ingredients • 560 g bread flour • 125 g active sourdough starter • 300 ml whole milk (room temp) • 1 whole egg + 1 yolk • 60 g honey • 1 tbsp vanilla extract • 12 g salt • 95 g unsalted butter (soft or cubed, cold) ⸻ Instructions 1. Starter & dough prep Feed your starter in the morning. Begin mixing the dough around midday. 2. Mixing In a stand mixer bowl, combine all ingredients except the butter. Mix until a rough dough forms. Let rest for 20 minutes. 3. Add butter Incorporate the butter gradually, one piece at a time, until fully absorbed and the dough becomes smooth and elastic (not greasy). 4. Bulk fermentation Transfer to a greased bowl. Ferment for 6–8 hours at room temperature, performing stretch & folds every 30 minutes during the first 2 hours. 5. Cold retard Refrigerate for 8–12 hours (overnight). 6. Next day Let the dough rest at room temperature for 10 minutes. Divide into 100–110 g portions and shape into tight balls. 7. Second proof Proof for 3–4 hours, or until doubled in size. 8. Shape wells Gently press down the center of each bun to create a shallow cavity. 9. Fill & top Fill each bun with Pistachio Cloud Cream (see below) and top with 3–4 raspberries. Brush edges with egg wash and sprinkle with streusel. 10. Bake Bake at 340–350°F (170–175°C) for 20–22 minutes, until golden brown. ⸻ Pistachio Cloud Cream Pastry Cream Base • 400 ml whole milk • 80 g sugar • 3 egg yolks • 30 g cornstarch • 25 g unsalted butter • 1 tsp vanilla extract (or seeds from ½ vanilla bean) • ½ tsp ground cinnamon ⸻ Method 1. Heat milk with vanilla and cinnamon until just simmering. 2. Whisk yolks and sugar until pale, then add cornstarch. 3. Gradually temper with hot milk. Return to the pot and cook over medium heat, stirring constantly. 4. Continue whisking until thick and custard-like. 5. Stir in butter, cover with plastic wrap (touching the surface), and chill for at least 2 hours. 6. Lighten & flavor (Pistachio Cream) • Take about ¾ cup of the pastry cream • Fold in ½ cup (120 ml) whipped heavy cream (soft-medium peaks) • Add 150–190 g pistachio cream (to taste) Gently fold everything together until smooth and airy. ~This creates a light, fluffy pistachio cloud cream. ⸻ Assembly Note Use this pistachio cream to fill the buns, then top with fresh raspberries, brush with egg wash, add streusel, and bake. ⸻ Streusel Topping • 80 g flour • 50 g brown sugar • 40 g melted butter Mix until crumbly and sprinkle over the buns before baking. #brioche #pistachioerry #sourdoughbread #danisht #CapCut - @sweetconfection