CHOCOLATE AND PISTACHIO WHIRLIGIG BUNS
This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast - an act all too often unnecessarily fraught with anxiety. The payoff for tackling one's fear, she argued, is big. Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios. They are not difficult - if you can follow directions, you can make them (really!) - and they are insanely delicious. You can also fill them with marmalade, or with honey and chopped walnuts.
Provided by Nigella Lawson
Categories breakfast, brunch, breads, dessert, side dish
Time 1h35m
Yield 20 buns
Number Of Ingredients 13
Steps:
- In a small saucepan, combine 8 tablespoons butter and the milk, and place over low heat until lukewarm, stirring to melt the butter. Remove from heat and allow to cool slightly.
- In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
- Using a mixer with a dough hook, or by hand, stir liquid ingredients into dry ingredients. Knead dough for 7-8 minutes until smooth and springy, adding more flour by the tablespoon if necessary to form a soft, slightly sticky dough. Form into a ball, and place in an oiled bowl. Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes.
- Line bottom of a 13-by-10-inch baking pan with parchment paper.
- Punch down the dough. On a lightly floured surface, roll out dough to a rectangle about 22 by 12 inches.
- To make filling, dollop the remaining 8 tablespoons softened butter over the dough and spread into an even layer. Sprinkle the sugar evenly over the butter. Chop pistachios until splintery, and sprinkle evenly over dough. Top with chocolate chips, pressing the chocolate and nuts gently into the dough. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, each 1-inch thick, and arrange with a cut side up in pan.
- Position a rack in the center of the oven and preheat oven to 400 degrees. Brush buns with beaten egg, and let them sit in a warm place until puffed up and spongy to the touch, about 15 minutes. Bake until buns are risen and golden brown, 25 to 30 minutes. Let cool in the pan at least 30 minutes, then cut and serve warm.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 26 grams, Carbohydrate 47 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 168 milligrams, Sugar 20 grams, TransFat 1 gram
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Yosef Hailu
[email protected]I'm allergic to pistachios, so I used chopped walnuts instead. The buns were still delicious!
Pius Nadi Nkpebu
[email protected]These buns are a bit pricey to make, but they're definitely worth it.
Shaskia Daniels
[email protected]I'm not sure what I did wrong, but my buns didn't turn out as expected. They were still tasty, but they weren't as fluffy as I hoped.
Mdkobir Gazi
[email protected]These buns are a bit time-consuming to make, but they're definitely worth it.
lxjo
[email protected]I would definitely recommend this recipe to anyone who loves chocolate and pistachio.
Samuelson Laice
[email protected]These buns are perfect for a special occasion. They're so beautiful and delicious.
Shane Butler
[email protected]I'm not a baker, but I was able to make these buns without any problems. They turned out great!
Rose Williams
[email protected]These buns were a bit challenging to make, but they were worth the effort. They were so delicious!
Cherise Erasmus
[email protected]I've made these buns several times now, and they're always a favorite. They're so easy to make and they всегда получаются идеальными.
Gustavo Parra
[email protected]I made these buns for a party and they were a huge hit! Everyone loved them.
Chandan Sahani
[email protected]These buns were a bit too dry for my taste. I think I would add a little more milk or butter next time.
Samrat BF Aayush
[email protected]I'm not a big fan of chocolate and pistachio together, but I decided to try this recipe anyway. I was pleasantly surprised! The buns were light and fluffy, and the chocolate and pistachio flavors were subtle but still noticeable.
Dilip Kunwar
[email protected]These buns were absolutely delicious! The chocolate and pistachio flavors were perfect together, and the buns were so soft and fluffy. I will definitely be making these again!
BP Omar Faruk
[email protected]I followed the recipe exactly, but my buns didn't turn out as fluffy as I expected. They were still tasty, but I'm not sure what I did wrong.
Tanaya Minefield
[email protected]These buns were a bit too sweet for my taste, but they were still good.
Shaliese Tibbs
[email protected]I tried this recipe and the buns turned out great! I used dark chocolate and chopped pistachios, and they were so flavorful. I will definitely be making these again.
Lashannon Welch
[email protected]I love how these buns look! They're so festive and perfect for a special occasion.
Lacy Scott
[email protected]These whirligig buns were a hit! They were so easy to make and turned out perfectly. The chocolate and pistachio combination was delicious, and the buns were light and fluffy.