This Saffron Pistachio Bread Melts in Your Mouth! | ASMR Baking

This soft and fluffy saffron pistachio cream bread is made with a combination of active sourdough starter and instant yeast, creating a light texture, rich flavor, and a beautifully aromatic loaf. Filled with creamy pistachio filling and finished with a fragrant saffron honey glaze, this homemade bread is a perfect treat for any occasion. Enjoy this relaxing ASMR baking video with peaceful music. Happy baking! 🌿🍰 --- ⏱️ TIMESTAMPS / CHAPTERS: 00:00 Introduction 00:31 Preparing the Dough Base 01:50 Adding Flour & Salt 02:37 Kneading & First Proofing 03:28 Making the Butter Filling 04:00 Shaping & Rolling the Dough 05:32 Adding Pistachio Cream & Ground Pistachios 07:23 Rolling & Braiding the Loaf 09:59 Second Proofing & Baking 10:22 Applying Saffron Honey Glaze & Final Result --- 🍞 INGREDIENTS: Main Dough: • 400 g / 14.1 oz All-Purpose Flour • 60 g / 2.1 oz Granulated Sugar • 3 g / 0.1 oz Salt • 1 Large Egg (50 g / 1.8 oz) • 180 g / 6.3 oz Warm Milk • 50 g / 1.8 oz Vegetable Oil • 30 g / 1.1 oz Strong Brewed Saffron Leavening Options: Option 1: 10 g / 0.35 oz Instant Dry Yeast Option 2: 4 g / 0.14 oz Instant Dry Yeast + 80 g / 2.8 oz Active Sourdough Starter Pistachio Filling: • 60 g / 2.1 oz Unsalted Butter (Softened) • 15 g / 0.5 oz (2 tbsp) Powdered Sugar • 70 g / 2.5 oz Pistachio Cream • 40 g / 1.4 oz Ground Pistachios Saffron Honey Glaze: • 40 g / 1.4 oz Honey • 15 g / 0.5 oz Rose Water • 15 g / 0.5 oz Strong Brewed Saffron --- 👩‍🍳 INSTRUCTIONS: 1. In a large bowl, whisk together warm milk, sugar, instant dry yeast, and active sourdough starter until well combined. 2. Add vegetable oil, egg, and brewed saffron. Mix briefly. 3. Gradually add flour and salt. Knead for about 5 minutes until smooth, soft, and elastic. 4. Place dough in a greased bowl, cover, and proof at room temperature for 1 hour (until doubled in size). 5. Prepare butter filling by mixing softened butter and powdered sugar until creamy. 6. Flatten and roll dough into a large rectangle on a lightly floured surface. 7. Spread butter mixture, then pistachio cream, and sprinkle ground pistachios evenly. 8. Roll dough tightly into a log and pinch seam to seal. 9. Cut log lengthwise (leaving one end attached) and twist two strands together to form a braided loaf. 10. Transfer to a baking tray, cover, and let rise for 40 minutes. 11. Bake in a preheated oven: Gas oven: 200°C (390°F) for 20–25 mins. Electric / Convection oven: 180°C (355°F) for 20–25 mins. 12. Brush warm bread generously with Saffron Honey Glaze. Let cool slightly and enjoy! --- 👨‍🍳 BAKER'S TIPS: • If using active sourdough starter, adjust flour slightly depending on hydration. • Preheat oven at least 20 minutes before baking for optimal spring. • Turn on the top grill element during the last 2 minutes for a golden crust. • Would you like to learn how to make an active sourdough starter from scratch? Let me know in the comments! 😊 --- 🔔 Subscribe to Cook With Riva for more delicious ASMR baking videos! #PistachioBread #SaffronBread #ASMRBaking #CookWithRiva #SourdoughBread #EasyBaking