Pistachio Buns
All posts, Buns, Recipes

Pistachio Buns

Soft, fluffy cardamom buns filled with rich pistachio butter, finished with a drizzle and a touch of rose petals. These are as dreamy as they sound.

Serving Size:
About 30 buns
Time:
3 h
Difficulty:
3/5

Dough:

  • 5 dl (2 ½ cups) lukewarm whole milk
  • 19 dl (9 ½ cups / ~1140 g) all-purpose flour
  • 2 ¼ dl (1 cup + 3 tbsp / ~190 g) granulated sugar
  • 200 g (1 ¾ sticks) unsalted butter, at room temperature
  • 1 ½ tbsp freshly ground cardamom (from whole pods if possible)
  • 25 g (1 packet) dry yeast
  • 2 tsp salt
  • 1 large egg

Filling:

  • 500 g (about 1 ¾ cups) pistachio butter
    (Melt slightly in the microwave for easier spreading — about 30–60 seconds)

For Decoration:

  • Extra melted pistachio butter (for drizzling)
  • Dried rose petals (optional, for a floral finish)

Directions

  1. Bloom the Yeast
    In a large mixing bowl, combine the lukewarm milk, dry yeast, and 1 tablespoon of the sugar. Stir gently, cover with a clean towel, and let sit for about 10 minutes until bubbly and foamy.
  2. Make the Dough
    Once the yeast is activated, add in the remaining sugar, egg, salt, and ground cardamom. Begin mixing (stand mixer with dough hook or by hand), then gradually incorporate the flour. Mix until a rough dough starts to form.
  3. Add the Butter
    Add the room temperature butter, a few cubes at a time, mixing continuously until fully incorporated. Knead the dough for about 8–10 minutes until smooth, elastic, and slightly sticky.
  4. First Rise
    Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for about 2 hours, or until doubled in size.
  5. Shape the Buns
    Lightly flour your work surface and roll out the dough into a large rectangle (about 60 x 40 cm / 24 x 16 inches). Spread the melted pistachio butter evenly over the entire surface.
    Fold the dough in half lengthwise (short side over to the other short side) and use a pizza cutter or sharp knife to slice 1 cm (½ inch) wide strips.
    Take each strip, twist it a few times, then shape into a knot or bun. Place each bun on a parchment-lined baking sheet, leaving space between them.
  6. Second Rise
    Let the shaped buns rest and rise for another 10–15 minutes at room temperature while you preheat your oven to 200°C (390°F).
  7. Bake
    Brush each bun with a lightly beaten egg for a glossy finish. Bake for 12–15 minutes or until golden brown and baked through.
  8. Finishing Touches
    While still slightly warm, drizzle with extra pistachio butter and sprinkle with dried rose petals if desired.

Best served slightly warm, with a cup of coffee or tea. Store any leftovers in an airtight container for up to 2–3 days, or freeze and reheat as needed.