In a small bowl, warm the milk until it’s slightly warm to the touch (not hot). Sprinkle the dry yeast and 30g of sugar over the milk, stirring gently to combine. Let it sit for about 10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the activated yeast mixture, softened butter, vanilla essence, lemon zest, and eggs. Mix well until combined. Gradually add the Manitoba flour, stirring until a dough begins to form.
Transfer the dough onto a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle, approximately 40cm x 50cm.
Spread the pistachio cream evenly over the rolled-out dough. Evenly scatter the chopped white chocolate and a handful of coarsely chopped pistachios on top.
Starting from one long edge, carefully roll the dough into a tight log. Once rolled, slice the log in half lengthwise, exposing the beautiful swirls. Twist the two halves together and shape them into a spiral.
Place the twisted dough onto a baking tray lined with parchment paper. Cover it with a towel and let it rise for another 30-45 minutes.
Preheat your oven to 180°C (350°F). Once the rolls have risen, bake them for 25-30 minutes, or until they are golden brown.
While the rolls are baking, combine 50g of sugar and 50ml of water in a small saucepan. Heat over low heat until the sugar has dissolved, creating a simple syrup.
After baking, remove the rolls from the oven and brush them with the sugar glaze while they are still warm. This will add a lovely shine and extra sweetness.
