Ingredients
Scale
- 3 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon salt
- 1 cup pistachio cream
- 1 1/2 cups semi sweet chocolate chips
- 2 tablespoons heavy cream
- 1/2 cup crushed pistachios
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix warm milk and yeast, let sit 5 minutes. Add sugar, eggs, butter, salt, and flour. Mix to form a soft dough.
- Knead dough for about 8 minutes until smooth and elastic.
- Divide into 12 portions, flatten, fill each with pistachio cream, seal, and shape into balls.
- Place on baking sheet and let rise 30 minutes.
- Bake for 18 to 22 minutes until lightly golden. Cool completely.
- Melt chocolate with heavy cream until smooth. Dip each concha and sprinkle with crushed pistachios.
- Let chocolate set before serving.
Notes
- Do not overfill to prevent leaking.
- Cool completely before dipping in chocolate.
- Store in airtight container for up to two days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 concha
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
Keywords: Dubai chocolate concha, pistachio stuffed sweet bread, chocolate coated concha, pistachio dessert bread