Pistachio Buns

Directions

Step 1

Make the Dough (Using a Stand Mixer): Add the wet ingredients: In the bowl of a stand mixer, combine the warm milk (you can warm it in the microwave for about 40 seconds, make sure its not too hot as that can kill the yeast) and granulated sugar. Sprinkle the yeast over the milk and stir gently. Add the egg, egg yolk and melted butter. Mix briefly. Add the dry ingredients: In the same bowl with the wet ingredients, whisk together the bread flour and salt. Mix with a wooden spoon. Once it starts coming together, switch to the dough hook attachment. Knead the Dough: Knead on medium speed for about 6-8 minutes until the dough is a little bit sticky but you can handle it and it’s not sticking to the bottom of the bowl. If it’s too sticky, add a little more flour (a tablespoon at a time). If it’s too dry, add a teaspoon of warm water. First Rise: Shape the dough into a ball and place it in a an oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 2

By Hand: Follow the steps above but instead of using a mixer. Knead the Dough: Follow the steps above but instead of using a mixer, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding flour as needed, until the dough is slightly sticky, smooth and elastic.

Step 3

First Rise: Shape the dough into a ball and place it in an oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 4

Prepare the filling: Scoop 8 tablespoons of the pistachio spread onto a parchment-lined plate and pop in the freezer while we make the cookie dough.

Step 5

Cut and Shape the Dough: Once the dough has risen, punch it down to release any air bubbles, divide the dough into 8 equal portions and shape into balls.

Step 6

Fill the Buns: Flatten the balls slightly and add a spoonful of the frozen pistachio spread to the center. Leaving a small boarding around the edges for sealing. Pinch the edges tightly to ensure no pistachio escapes during baking. Roll the dough back into a smooth ball shape.

Step 7

Place in the Pan: Grease a 9×13-inch baking pan and place the pistachio buns inside. You may need to pack them in tightly or use two pans.

Step 8

Second Rise: Cover the pan with a towel and let the rolls rise for about 30 minutes, until they are puffy and have doubled in size.

Step 9

Bake the Buns: Preheat your oven to 160ºC (320ºF). Brush the top of the buns with the egg wash and bake the buns for 20-25 minutes, or until golden brown on top and cooked through. If the buns start to brown too quickly, cover them loosely with aluminum foil and continue baking.

Step 10

Make the pistachio glaze: In a mixing bowl, combine the softened mascarpone cheese (160g) and pistachio spread (80g). Stir until smooth. Add the honey (1 tablespoon) or powdered sugar and stir to combine. Gradually add the milk or heavy cream (2-3 tablespoons), stirring until you reach a thick but pourable consistency. Add a pinch of salt to balance out the sweetness.

Step 11

Glaze the Buns: Once the buns are out of the oven and slightly cooled (about 5-10 minutes), generously drizzle the pistachio mascarpone glaze over the top of the buns. You can also drizzle some melted pistachio spread and sprinkle some chopped pistachios.