Mini loaves with lemon and pistachios

Mini loaves with lemon and pistachios

INGREDIENTS
Mini breads with lemon and pistachios:
3 cups of flour
3 1/2 teaspoons baking powder
1 teaspoon of sodium bicarbonate
1/2 teaspoon of salt
1 1/2 cups sugar
1 cup of natural Greek yogurt
6 eggs
2/3 cups of vegetable oil
1/3 cup chopped pistachios
2 tablespoons of lemon zest
1/4 cup lemon juice
Lemon icecream:
1 cup icing sugar
3 tablespoons of lemon juice
1/4 cup chopped pistachio

PREPARATION
Preparation of minipains

1. In a bowl, combine flour, baking powder, baking soda and salt. Book. In a large bowl, whisk together sugar, yogurt and eggs. Add the oil, whisking. Using a wooden spoon, incorporate the reserved dry ingredients in half, until the dough is smooth. Add the pistachios, zest and lemon juice, and mix by gently lifting the dough. Pour batter into 6 buttered 5 3/4 "x 3-1 / 4" (14.5 cm x 8 cm) mini buns.

2. Bake at 350 ° F (180 ° C) for 25 to 30 minutes or until a toothpick stuck in the center of the buns comes out clean. Remove from oven and let cool for 5 minutes. Unmould the mini-buns on a rack and let them cool completely. (Mini-buns will keep for up to 2 days at room temperature or up to 2 weeks in the freezer.)

Ice preparation


3. In a bowl, using a whisk, mix the icing sugar with the lemon juice. Top the cooled mini-breads with lemon ice cream and sprinkle with pistachios.