"Wednesday's with WinniE's": Rose Honey Cardamom Pistachio Brioche

Happy Wednesday!Okay, I know I promised you guys a proper introduction in the next post, last week. However, I developed a new recipe and I'm really excited to share with you all. So, for now introductions will have to be postponed. And, you'll just have to enjoy trying out this new recipe. This recipe was inspired by two things. The first being, my on wavering love for brioche. Second, my love for baklava. I have it on good authority that this Mediterranean–specifically Greek/Turkish origin dessert is often believe to be even more delicious when made using a secret of the Lebanese. They add Rosewater!  One of my favorite ingredients. So, with that in mind I set out to make this Mediterranean inspired brioche.  Whether served for breakfast, brunch or as dessert–it's light on your pallet, unique in it's flavors and undoubtably delicious. Enjoy! Rose Honey CardamomPistachio Brioche loafIngredients:1 c whole milk8 pods whole cardamom (smashed)2 tbsp. Rosewater (warm)2 tsp dry active yeast2 tbsp honey2 eggs (room temp)2 3/4 c flour1 1/2 tsp. salt2 tbsp sugar1/2 c (1 stick) unsalted butter-room temp Instructions:On a cutting board or cleaned hard flat surface, us a large spoon to smash the cardamom pods open. In a microwave safe cup or bowl, warm the rosewater for 20sec, just enough to make it warm-NOT hot. Set aside.In a small sauce pot, heat the milk over MEDIUM heat. Add in the smashed whole cardamom pods. Heat until a thermometer reads 100-110. Pour the heated milk in a wet measuring cup. Using a slotted spoon, remove the cardamom pods. Whisk in the warm rosewater, honey (ONLY 2 TBSP) and yeast. Then, let sit for 5mins. Later, beat in the eggs.Place the flour, sugar (remaining 1 1/2 TBSP), chopped Rosemary and salt in a stand mixer, using the dough hook attachment. Mix dry. Slowly pour the milk mixture into the bowl, mixing on MED. With the mixer going, slowly add the room temp butter. Allow the butter to incorporate well, on MED for a minute. Then, mix on MED-HIGH for 5mins. While the dough is going, melt 1 tbsp of butter in a microwave safe cup. Using a pastry brush (fingers will suffice-if you don't have a pastry brush) and cover in the melted butter and set aside.The dough will be a very sticky dough. But that's ok. On a generously floured work surface, pour the dough out and work into a ball. Put the dough into a the prepared bowl, place cling wrap atop to cover and put in a warm area for 1 1/2 hrs, and dough has doubled in size.NOTE: Put 2-4 tbsp of butter into a microwave safe cup, to melt later. Also, butter 2 loaf pans and set aside.Preheat the oven to 350 degrees. Remove the proofed dough from the warm area and punch it down. Then, work it on a well floured work surface, into a ball. Cut the ball in half. Next, knead each dough piece into loafs with your hands and place in the prepared baking pan. Brush with the melted butter. Bake for 30-35 mins. Loafs should appear golden, NOT BROWN on top. You want them firm, yet soft to touch on top. Once finished, place on a wire rack to cool for 15 mins, serve warm.Honey Pistachio Rose glazeIngredients:3/4 c pistachios (whole-shelled)1 c confectioners' sugar1 tbsp milk1 tbsp Rosewater (warm)1 tsp honey1 tsp water1/4 tsp saltInstructions:On the same cutting board used to smash the cardamom pods (for the loaf), finely chop the pistachios. Once chopped, it should be about 3-4 tbsp. Set aside.In a bowl, combine the confectioners' sugar, milk, warm water, honey, rosewater and salt. Whisk to combine well. Next, add 2 tbsp of the chopped pistachios to the glaze. Incorporate in the pistachios, until they are well coated. Then, pour or use a spoon to top the brioche with the glaze. Last, top with remaining pistachios as desired.Be well.