Melt the butter with milk, add the egg, and mix well. Pour the liquid ingredients into the dry ones and knead the dough until elastic and smooth, about 12–15 minutes.
Roll the dough into a rectangle 45×35 cm on a floured surface.
Spread the pistachio paste, optionally mixed with 30 g of soft butter.
Sprinkle with chopped pistachios, then carefully roll the dough into a log.
Cut the log in half, then twist the halves into a braid.
Place the braid on a baking sheet lined with parchment, add an 18 cm diameter ring, cover with a towel, and leave in a warm place for 1 hour.
Once the dough rises to the ring’s walls, bake for 25–30 minutes at 170 °C.
For the cream: beat all ingredients together for 5–6 minutes.
When the roll is baked, let it cool for 4 minutes, then cover with pistachio cream and enjoy!
Enjoy your meal!
