Pistachio Milk Bread

Fluffy chocolate, vanilla, and pistachio milk bread loaded with pistachios.

Split each ball of dough in half to make six dough balls.

Top the bread with more pistachios.

Let the bread cool before slicing.

Ingredients

Sweet Starter

• 90 g (2/3 cup) bread flour

• 40 g (1/6 cup) water

• 30 g (1/8 cup) brown sugar

• 30 g (1 tbsp) sourdough starter

Tangzhong

• 170 g (3/4 cup) soy milk

• 30 g (2 tbsp) bread flour

• 112 g (1 stick) butter

• 2 eggs

• 215 g soy milk

• 2 tsp vanilla extract

Vanilla Dough

• 1/3 of the tangzhong (approximately 200 g)

• 1/3 of the sweet starter (approximately 63 g)

• 200 g bread flour

• 30 g sugar

• 4 g salt

Pistachio Dough

• 1/3 of the tangzhong

• 1/3 of the sweet starter

• 130 g bread flour

• 130 g finely crushed pistachios

• 30 g sugar

• 4 g salt

Chocolate Dough

• 1/3 of the tangzhong

• 1/3 of the sweet starter

• 150 g bread flour

• 50 g cocoa powder

• 1 tbsp instant espresso powder

• 30 g sugar

• 4 g salt

Pre-Bake Wash

• 1 egg

• 1 tbsp soy milk

• 1 tsp salt

• Crushed pistachios

Instructions

Sweet Starter

1. Mix all the ingredients in a tall container with a loose lid. After it doubles, continue to the next step, approximately 6-8 hours.

Tangzhong

1. In a small saucepan, whisk together 170 g soy milk and 30g bread flour. Stir constantly until the mixture thickens.

2. Remove the pan from the heat and add the butter. Once the tangzhong cools, whisk in the eggs, rest of the soy milk, and vanilla.

Dough

1. Combine the dough ingredients for each dough with 1/3 of the tangzhong (approximately 200 g) and 1/3 of the sweet starter (approximately 63 g). Break the sweet starter into small chunks to make it easier to incorporate.

2. Use a stand mixer to knead the dough until it passes the windowpane test.

3. Transfer the dough to a lightly oiled bowl, cover, and let rise until almost doubled.

Making the Loaf

1. Split each of the chocolate, vanilla, and pistachio doughs in half to create 6 doughs. Roll each piece of dough into a long, thin strip.

2. Create a 6-strand braid, alternating flavors for effect. Cover it and let it rise until puffy.

Baking

1. Preheat the oven to 350 F. Whisk the egg, soy milk, and salt in a small bowl.

2. Brush the dough with the egg wash and sprinkle the pistachios on top.

3. Bake for 35-45 minutes or until the internal temperature reaches at least 190 F.

4. Let the bread cool before slicing.