Instructions

1. Put the ingredients in the above order into the bread machine.
2. Set the machine to the DOUGH (kneading) or BRIOCHE DOUGH program, to knead and proof the dough.
3. Meanwhile, make the pistachio filling. Heat the cream with the sugar until the sugar has melted, then turn off the heat.
4. Add the ground pistachios and the lemon zest and juice. If it’s too thick, add more cream or lemon juice. Taste, and add more sugar to your liking. You should get a coarse spreadable paste. Set aside.
5. When the program ends (it should take about 90-110), remove the dough onto a large, lightly floured chopping board.
6. The dough should be spongy and not sticky. If it’s sticky, sprinkle it with flour and keep punching it with your knuckles.
7. Divide the dough into three parts, then them out, on by one, into a rectangular shape.
8. Spread the pistachio paste in mainly in middle part of the dough, then roll each up roll each into 30 cm long logs.
9. Put the logs next to each other onto a baking sheet lined with parchment paper.
10. At one end, stick them together, then braid them tightly and stick the other ends together too.
11. Mix the glaze, then brush top generously with it.
12. Bake in the middle of a preheated oven, at 170°C, for about 25-30 minutes until golden brown.
13. Take it out of the oven, let it cool, then slice & serve.