PISTACHIO, ROSE AND STRAWBERRY BUNS
Meant for breakfast or as an accompaniment to a mug of hot tea, these Danish-like yeast buns are filled with pistachio cream and strawberry jam, then soaked in a rose water-scented sugar syrup. Adapted from "Golden," a cookbook from Honey & Co. cafe in London, the buns sweet but not at all cloying, with the rose water and pistachio adding a heady perfume. Feel free to substitute apricot or raspberry preserves, or orange marmalade, for the strawberry jam. And if you're not a fan of rose water, try orange blossom water or even brandy instead. These are best served within eight hours of baking, but leftovers can be refreshed the next day by heating them in a 300-degree oven for 10 to 15 minutes, until just warmed through.
Provided by Melissa Clark
Categories breakfast, brunch, snack, pastries, dessert
Time 3h30m
Yield 8 buns
Number Of Ingredients 16
Steps:
- Make the dough: Place butter, yeast, egg, sugar and milk in bowl of a stand mixer fitted with a dough hook, or a large bowl if working by hand. Mixing on low speed or stirring with a wooden spoon, add flour and salt. If mixture looks dry, drizzle in another tablespoon or so of milk. Beat for 2 to 3 minutes in mixer, or 5 to 6 minutes by hand, until you get a soft but not sticky dough. Don't worry if you still have some whole flecks of butter running through the dough; they will make your final bun quite light. Cover bowl in plastic wrap and chill for at least 2 hours and up to 12.
- Make the pistachio cream: Put pistachios in a food processor and blitz until they resemble bread crumbs, then add butter, sugar, egg and flour and pulse until they are well combined to form a paste. Set aside. Cream can be made up to 2 days ahead and stored in refrigerator.
- Lightly butter 8 cups of a muffin tin. Remove dough from refrigerator. On a lightly floured surface, roll dough into a 16- by 8-inch rectangle. Work with as little flour as possible so as not to dry out dough. Use a sharp knife or pizza slicer to cut eight 4- by 4-inch squares. Lift each square into a cup in the muffin tin and push all the way down. Allow excess dough to hang over sides. Divide pistachio cream among cups, then top each with a teaspoon of strawberry jam. Fold corners over lightly to cover filling, but don't push them down. Set aside in a warm place and let them rise for 40 minutes to 1 hour; the buns' folds should rise considerably.
- Place a clean, empty baking sheet in the center of the oven, and heat it to 400 degrees. When buns are done rising, place muffin tin on baking sheet and bake for 10 minutes. Turn sheet front to back, reduce oven temperature to 350 degrees and bake for another 10 minutes.
- While the buns bake, make the syrup: In a small pot, bring 1/3 cup plus 1 tablespoon water, the sugar and the honey to a boil. Remove from heat and stir in rose water.
- Remove buns from oven and brush generously with syrup; you don't have to use it all. Let cool slightly in the tin before removing and serving.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 9 grams, Carbohydrate 73 grams, Fat 22 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 43 milligrams, Sugar 41 grams, TransFat 1 gram
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halleluyah omomeji
[email protected]These buns were a bit dry. I think I'll try adding some extra butter or oil to the dough next time.
Markel Moore
[email protected]These buns were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Thomas Thayer
[email protected]I'm not a fan of rose flavor, but I still enjoyed these buns. The pistachio and strawberry flavors were very strong.
Luzianna
[email protected]These buns are a bit time-consuming to make, but they're definitely worth the effort.
Adnan Rajpoot
[email protected]I'm allergic to nuts, so I substituted the pistachios for chopped walnuts. They turned out great!
Sanjay Johnson
[email protected]These buns are the perfect treat for any occasion. I highly recommend them!
Mariah Brown
[email protected]I'm not a big baker, but these buns were surprisingly easy to make. I'm definitely going to be making them again.
Maria Vicenty
[email protected]I've never had anything like these buns before. They're so unique and delicious!
Ryan Lozinsky
[email protected]These buns are so beautiful! I'm sure they taste as good as they look.
Fp Love
[email protected]I'm always looking for new and exciting recipes to try, and these buns definitely fit the bill. I can't wait to give them a try!
Shair Ali
[email protected]These buns are the perfect combination of sweet and savory. I love the addition of the pistachio and rose.
Dan Snead
[email protected]I made these buns for a potluck and they were a huge hit! Everyone loved them.
md naim islam
[email protected]Wow! These buns look amazing. I'm going to have to try them out soon.
Adryan Simaan
[email protected]I'm definitely going to be making these buns for my next party. They're so unique and delicious.
Aman Qureshi
[email protected]These buns are absolutely gorgeous! I can't wait to try them.
gaming whit raj
[email protected]I'm not usually a big fan of pistachio, but these buns have changed my mind. They're so light and fluffy, and the pistachio flavor is just perfect.
Jafar Abubakar
[email protected]The pistachio flavor in these buns is amazing! It's perfectly complemented by the sweetness of the strawberries and the floral notes of the rose.
Allan Sumner
[email protected]These buns were a bit more challenging to make than I expected, but they turned out so beautifully and were totally worth the effort.
Jhon Weak
[email protected]I've made these pistachio-rose-and-strawberry buns several times now, and they're always a hit with my friends and family. The flavors are so unique and delicious, and the buns are always so soft and fluffy.