Honey Cardamom Pistachio Buns
Honey Cardamom Pistachio Buns are filled with brown sugar and crushed pistachios and topped with cinnamon honey syrup.
Ingredients
For the Dough:
- 1 cup whole milk
- 1 tablespoon active dry yeast, or 1 package
- 1/3 cup granulated sugar
- 1 egg plus 1 yolk whisked to combine
- 1 teaspoon vanilla extract
- 1 teaspoon freshly ground cardamom
- 1 teaspoon salt
- 6 tablespoons unsalted butter softened
- 4 cups all-purpose flour
For the Filling:
- 8 tablespoons unsalted butter, softened
- ½ cup light brown sugar
- 4 ounces finely chopped raw pistachios
- ½ teaspoon freshly ground cardamom
- ½ teaspoon salt
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
- Pinch salt
For the Syrup:
- ⅓ cup honey
- ⅓ cup water
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Coarsely chopped raw pistachios, for garnish
Instructions
For the Dough:
- Heat the milk until very warm but not hot, and combine with the yeast in a stand mixer bowl. Let stand until foamy, about 10 minutes.
- Add the 1/3 cup granulated sugar, eggs, vanilla, cardamom, salt, softened butter, and 3 ½ cups of the flour. Mix with a dough hook until starting to form a dough.
- Add additional flour a couple tablespoons at a time while mixing until the dough is silky smooth and not sticky. Only add as much flour as needed.
- Remove dough from the bowl and knead by hand to form into a smooth ball. Place in a well-oiled bowl, cover with plastic, and let rise until double in bulk (about 1 ½ hours).
For the Filling and Shaping:
- While the dough is rising, mix together all of the filling ingredients in a small bowl until well-combined.
- Punch dough down and roll out into a 20 x 16-inch rectangle on a lightly floured surface.
- Spread the filling over the entire surface of the dough in a thin layer. Take care not to puncture the dough with the nuts.
- Starting at the bottom edge of the dough, roll up jelly roll style in to a log.
- Mark the roll into 16 even pieces (or 20 if you want slightly smaller buns). Use a serrated knife to gently cut the roll into slices along the score lines.
- Tuck the ends of each slice under and place on parchment-lined baking sheets. Cover with plastic or damp towels and let rise for 30 minutes. Preheat the oven to 400° Fahrenheit.
For the Syrup:
- Combine the honey, water, cinnamon stick, and vanilla in a small saucepan and bring to a simmer. Allow to steep while the buns are rising.
Egg Wash and Baking:
- Whisk together the egg wash and lightly brush the buns. Sprinkle with the coarsely chopped pistachios. Bake the buns for 10-12 minutes until golden brown. Remove from oven and brush with syrup. Makes 16-20 buns.
Servings: 16 Buns