Pistachio Buns with White Chocolate Glaze
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- Rolling Pin
- Mixing bowls
- 9-by-13-inch/23-by-33 centimeter baking pan
- Small saucepan
INGREDIENTS
Dough:
- 4 cups/500 grams all-purpose flour
- 1 ounce/25 grams fresh yeast
- ½ cup/100 grams sugar
- 1 cup/240 milliliters whole milk
- 1 large egg
- ¼ cup/60 grams unsalted butter, softened
- Pinch of fine sea salt
Filling:
- ¾ cup/200 grams unsalted butter, softened
- 2 cups/200 grams ground almonds, or 1 cup/100 grams ground pistachios + 1 cup/100 grams ground almonds
- ¾ cup/100 grams powdered sugar
- 3 tablespoons pistachio paste, heaping
- 7 ounces/200 grams white chocolate, melted and slightly cooled
Syrup:
- ½ cup/100 grams sugar
- 1 cup/240 milliliters water
Glaze:
- 7 ounces/200 grams white chocolate
- 1 tablespoon pistachio paste, heaping
- Ground pistachios, for garnish
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, and sugar. With the mixer on low, add the milk and egg and knead for 3 minutes, until just combined. Add the butter and salt, increase speed to medium, and knead for 10 minutes more, until the dough is smooth, elastic, and slightly tacky.
- Transfer the dough to a lightly greased bowl. Cover and let rise at room temperature until doubled, 1 to 1½ hours, or refrigerate overnight.
- Prepare the filling: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, ground nuts, and powdered sugar on medium speed until light and creamy, about 2 minutes. Beat in the pistachio paste, then slowly mix in the melted white chocolate until smooth. Chill for 10 to 15 minutes, until thickened but spreadable.
- On a well-floured surface, roll the dough into a large rectangle about 16 by 12 inches (40 by 30 centimeters). Spread the filling evenly over the surface, then fold the dough in half lengthwise to enclose the filling. Roll the folded dough again to about ½ inch/1.25 centimeters thick.
- Using a sharp knife or dough cutter, slice the dough into 16 even strips. Roll each strip into a spiral and place, spiral-side up, in a greased or parchment-lined 9-by-13-inch/23-by-33 centimeter pan, spaced slightly apart. Cover and let rise again until puffy and nearly doubled, 45 to 60 minutes.
- Heat the oven to 340°F/170°C (static, not convection).
- Bake the buns for 25 to 30 minutes, until golden brown and fully set in the center.
- In a small saucepan, bring the sugar and water to a boil over medium heat. Remove from heat once the sugar is fully dissolved.
- Brush the hot buns generously with syrup immediately after baking. Let cool in the pan for 10 minutes before transferring to a rack.
- Melt the white chocolate in 30-second intervals in the microwave until smooth. Stir in the pistachio paste. Drizzle over the cooled buns and sprinkle with ground pistachios before serving.
FAQ
How can I make these pistachio buns dairy-free?
Replace the milk in the dough with an unsweetened plant-based alternative like almond, soy, or oat milk. Use vegan butter or margarine in place of regular butter for both the dough and the filling. Make sure your white chocolate is dairy-free, as many conventional white chocolates contain milk solids. Some specialty vegan white chocolate brands melt and behave similarly to regular ones, making them a suitable substitute.
Can I prepare the pistachio buns in advance?
Pistachio buns can be prepared in advance by refrigerating the shaped, unbaked rolls overnight. After shaping them and placing them in the pan, cover tightly and refrigerate for up to 12 hours. The next day, let them come to room temperature and proof until puffy—this can take 1 to 1½ hours—before baking. Alternatively, fully baked pistachio buns can be stored at room temperature for 1 to 2 days and gently reheated. Freezing baked buns is also possible; thaw overnight in the fridge and rewarm in a low oven before serving.
What can I use instead of pistachio paste in the filling?
You can substitute it with a homemade version by blending shelled, unsalted pistachios with a small amount of neutral oil or water until smooth. For a slightly different flavor, almond paste or hazelnut paste can be used, though this will alter the taste of the pistachio buns. Green food coloring can help mimic the visual effect of pistachio paste if needed. Keep in mind that any substitution should maintain the same thick, spreadable consistency to prevent the filling from leaking during baking.
Why is my pistachio filling leaking out during baking?
Leaking filling in pistachio buns is usually the result of over-softened filling, overproofed dough, or improper sealing. To prevent this, chill the pistachio filling briefly before spreading so it holds shape better during baking. Be careful not to overfill the dough, and make sure to fold and roll it tightly. Overproofing the buns can weaken the dough structure, causing it to collapse and release the filling. Keeping the dough at the right thickness and spacing the buns properly in the pan will also help avoid leakage.
Can I use instant yeast instead of fresh yeast?
You can substitute instant yeast for fresh yeast when making pistachio buns. Use one-third the amount of fresh yeast called for in the recipe—so instead of 25 grams fresh yeast, use about 8 grams (or roughly 2¼ teaspoons) of instant yeast. Instant yeast can be mixed directly into the flour without proofing. However, rising times may vary slightly, so keep an eye on the dough and allow it to double in size rather than relying strictly on the clock.
How should I store leftovers?
Leftovers should be stored in an airtight container at room temperature for up to 2 days. If the kitchen is particularly warm or humid, refrigerate them to avoid spoilage, though this may slightly firm the texture. To refresh, warm the buns in a 300°F/150°C oven for 8 to 10 minutes or microwave briefly. For longer storage, wrap individual buns tightly in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and reheat before serving to restore their softness and flavor.
Can I make these buns without a stand mixer?
These pistachio buns can be made without a stand mixer, though it requires more effort. Combine the dry ingredients in a large bowl, add the wet ingredients, and mix with a wooden spoon or your hands until a shaggy dough forms. Knead on a lightly floured surface for 12 to 15 minutes, until the dough becomes smooth and elastic. The pistachio filling can also be mixed by hand using a silicone spatula or wooden spoon.
