For the cream, mix the pistachio paste, condensed milk, and salt.
For the dough, all the ingredients should be at room temperature.
Put the flour, dry yeast, sugar, and salt in a bowl, mix.
Crack the eggs, pour the milk, and knead the dough for about 7 minutes.
Add the softened butter and knead for another 15 minutes.
Transfer the dough into an oiled bowl and let it rise for 90 minutes.
Roll out the dough into a rectangular shape about 5 mm thick, spread it with the prepared cream, sprinkle with pistachios, then roll it into a log. Cut the log in half lengthwise and twist both pieces of dough.
Transfer to a mold with a diameter of 30x16 cm.
Cover with foil and let it rise for 60-80 minutes.
Bake the sweet bread for 30-40 minutes at 180°C.
Let it cool and enjoy!
