Nutty Pistachio Buns (Print Version)
# Ingredients:
→ For the tangzhong
01 -
20 g bread flour
02 -
100 ml full-fat milk
→ For the dough
03 -
330 g bread flour
04 -
60 g white sugar
05 -
30 g powdered milk
06 -
8 g quick yeast
07 -
1 egg
08 -
1 egg yolk
09 -
1 teaspoon salt
10 -
Tangzhong mixture
11 -
120 ml lukewarm full-fat milk
12 -
60 g soft unsalted butter
→ For the filling and topping
13 -
Pistachio cream
14 -
Crushed pistachios for sprinkling
# Instructions:
01 -
Mix flour and milk together in a small pot. Cook on medium heat, stirring nonstop until it turns into a thick paste. Cool it down in the fridge for 10 minutes.
02 -
Put all dough ingredients plus the cool tangzhong in a big bowl, leaving out the butter. Blend until you get a dough ball, then work in the soft butter and knead for 15 minutes. Don't worry if it feels sticky.
03 -
Put your dough in a greased bowl with a cover. Let it sit somewhere warm until it gets twice as big, usually takes 1-2 hours.
04 -
Flatten the puffy dough on a floured counter into a big rectangle about 1-1.5 cm thick. Warm up the pistachio cream and spread a thin coat over the dough. Roll it up tightly from the long side to make a log.
05 -
Cut the log into 9 even pieces. Dental floss cuts cleaner than a knife but both work fine. Put them in an 8-inch square pan.
06 -
Cover the pan and keep it somewhere warm for about an hour. They'll look puffier and feel softer when ready.
07 -
Warm your oven to 180°C/350°F about 20 minutes ahead. Cook the puffy rolls for 30-35 minutes until they turn golden on top.
08 -
Pour some melted pistachio cream over the hot rolls and scatter crushed pistachios on top. Let them cool for 10 minutes before you dig in.
# Notes:
01 -
Tangzhong comes from Japan and makes your bread super soft and fluffy.
02 -
You can swap the pistachio topping with cream cheese frosting if you want something different.