Pistachio Rolls with Chocolate & Pomegranate

DIRECTIONS

1. Place the warm milk into large bowl and whisk in sugar until dissolved.
2. Sprinkle yeast over warm milk and set aside for 5 minutes.
3. Whisk in melted butter, eggs and salt.
4. Add instant pudding powder, and gradually add in flour until dough comes together.
5. Turn out onto the work surface and knead gently to make soft dough. Adjust flour as needed.
6. Place dough into a greased bowl and cover with a clean kitchen towel. Leave to rise for 45 to 60 minutes, or until doubled in size.
7. In the meantime, make the pistachio filling by combining pistachio powder, powdered sugar and one egg white in a small bowl. Make a mix from it, cover it with plastic wrap and set it aside.
8. Preheat oven to 350 F (180 C). Line a large baking dish with parchment paper and spray with non-stick spray.
9. Punch out the air from the dough.
10. Roll dough on lightly floured surface into a large rectangle.
11. Spread with pistachio filling, and add some chocolate chips on top and raw pistachio.
12. Gently roll dough to form a log. Use a knife to cut the dough into 1½-inch thick pieces. You should get about 12 pieces.
13. Place cut rolls into prepared pan. Cover pan with a clean kitchen towel and leave to prove until doubled in size.
14. Bake in preheated oven for 12-20 minutes.
15. Meanwhile, prepare the chocolate glaze by melting chocolate and whisking in coconut oil.
16. Let the rolls cool slightly before spreading the chocolate on top of the rolls. I use a spoon for this. Drizzle some pomegranate and some raw pistachio on top, and enjoy!