➡️Ingredients-12 pieces
500 gr flour
30 gr sugar
1 tsp salt
7 gr dry yeast
1 lemon peel
275 ml warm milk
75 gr melted butter
2 egg, 1 beaten to graze
➡️Filling:
100 gr pistachio cream
80 gr dark chocolate
50 gr pistachio
➡️To glaze:
75 ml water
50 gr sugar
1 tsp vanilla extract
How to make?
In a bowl add milk, sugar and yeast. Mix well and set aside to rest 10 minutes.
Bring in the egg, butter and lemon peel. Mix slighlty.
Add dry ingredients: flour and salt. Knead 5-10 minutes using a stand mixer or by hand, until dough is smooth and elastic. Add more flour if needed.
Grease a bowl, add the dough and cover with clinging film.
Leave to rise at room temperature until double in size, about 60-90 minutes.
On a greased surface, divide the dough and roll onto a rectangle, around 40x60 cm.
Spread the pistachio filling and top with chopped pistachios and chocolate.
Roll the other half of dough, roughly as the same size as the first one. Bring it over the first one and gently press together.
Using a knife or a pizza cutter, cut into thin strips between 2-2.5cm thick. Twist each strand of dough a few times then, gripping one end between your thumb and forefingers, coil the dough around the fingers to form a bun shape, finishing by folding the end of the dough over and under.
Put each bun onto a baking paper-lined tray, leaving 5cm of space between each bun. Cover the tray lightly with a piece of clingfilm and set aside until risen and puffy, around 45-60 minutes.
Heat the oven to 190C/fan 170C/gas 5. When ready to bake, brush the buns with egg wash. Bake for 20 minutes or until golden brown.
Make the glaze by boiling the sugar, together with 75ml water, for 2 minutes. Remove from the heat and add the vanilla. While the buns are fresh from the oven, brush with the glaze, sprinkling with a few extra chopped pistachios.
Enjoy!
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