Berry Pistachio Babka Bun Recipe (Brioche)

Method

1. Prepare two separate brioche doughs, one incorporating raspberry puree and the other pistachio paste.
2. Proof both doughs separately.
3. Roll each dough into a rectangular shape.
4. Stack the pistachio dough over the raspberry dough and gently press together.
5. Cut into thin strips and roll into a bagel shape.
6. Proof for 60 minutes, then bake at 200°C for 10-15 minutes.
7. Once cooled, fill with pistachio-flavored mousse and raspberry-flavored mousse with chopped pistachios, dried berry.