Effortless Vegan Pistachio Sweet (Print Version)

# Ingredients:

→ Dough Ingredients

01 - 1 teaspoon of fine salt
02 - 2¼ teaspoons quick-rise yeast
03 - 60g (5 tablespoons) regular sugar
04 - 460g (3⅔ cups) plain flour, plus some extra for rolling
05 - 1 teaspoon vanilla essence
06 - 75g (2.6 oz) melted vegan butter (don’t overheat it!)
07 - 1 cup vegan buttermilk you can make by stirring 1 tablespoon of lemon juice into plant milk and waiting 5 minutes

→ Pistachio Filling

08 - 35g (3 tablespoons) sugar
09 - 60g (½ cup) raw pistachios
10 - 150g (⅔ cup) room temperature vegan pistachio spread
11 - 1 teaspoon cinnamon powder

→ Optional Gooey Cream Topping

12 - 1 tablespoon pistachio butter
13 - 80ml (⅓ cup) oat or soy cream

→ Pistachio Icing

14 - 3 teaspoons plant milk
15 - 2 tablespoons pistachio butter
16 - 120g (1 cup) powdered sugar
17 - 1 teaspoon vanilla essence

# Instructions:

01 - To create your buttermilk, stir together any plant-based milk with a little lemon juice and leave it for a few minutes until it thickens. Meanwhile, melt the vegan butter gently so it’s warm but not hot.
02 - Add the vanilla and melted butter to the buttermilk and stir well until smooth.
03 - In your stand mixer bowl, whisk the plain flour, sugar, yeast, and salt so everything gets evenly mixed.
04 - Pour the liquid mixture into the dry mix, then attach your dough hook. Knead the mixture on medium speed for about 6 minutes. The dough will be soft and slightly sticky. Add small amounts of flour if needed until it’s workable but still tacky.
05 - Oil a clean bowl lightly. Place your dough inside and cover it well with plastic wrap. Leave it somewhere cozy for an hour or two, or until it’s doubled in size.
06 - As the dough is resting, take the raw pistachios, sugar, and cinnamon to a food processor and blend until it’s a fine crumb texture. Keep this handy for later.
07 - Once the dough has risen, press it down gently to remove air bubbles. On a floured surface, roll into an 11×16 inch rectangle.
08 - Use either your fingers or a spatula to spread a thin layer of pistachio cream across your rolled dough. Sprinkle the sugar-pistachio-cinnamon mix evenly over it.
09 - Divide the dough into 9 pieces and roll each into a bun shape. Alternatively, roll the dough into a log and slice it with unflavored dental floss for clean cuts.
10 - Let the buns proof in a lined 8×8” or 10.5×7.5” pan with some space between them. Cover tightly and let rise again in a warm place for 1-2 hours. If preferred, refrigerate overnight and warm to room temperature for 2 hours before baking.
11 - For extra indulgence, whisk the oat cream and pistachio butter together into a smooth mix, then pour it evenly over the proofed rolls before baking.
12 - Preheat your oven to 320°F (160°C) fan or 356°F (180°C) regular. Bake the buns for 30-35 minutes until the tops are golden. Let them cool about 15 minutes before icing.
13 - Mix powdered sugar, pistachio butter, non-dairy milk, and vanilla into a smooth glaze. Pour it liberally over your slightly warm rolls and enjoy!

# Notes:

01 - Using a digital scale to measure ingredients gives the most precise results.
02 - Active dry yeast needs activating in warm buttermilk with a little sugar for 5-10 minutes until foamy if used instead of instant yeast.
03 - You can prepare these buns the evening before. Let them rise overnight in the fridge, then bring to room temperature and proof for 2 hours before baking.
04 - If swapping pistachio butter for pistachio cream, double the sugar in the filling.
05 - These rolls freeze really well. Cool completely, wrap individually, and freeze for up to 2 months. Defrost and reheat before serving.

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