Description
Soft, fluffy, and with vibrant flavors, these Lemon Pistachio Buns are a lovely blend of sweet, tangy lemon and rich, nutty pistachio cream.
Ingredients
Units
Scale
- 8 cups all-purpose flour (1000 grams). I highly recommend using a scale for this recipe!
- 1/2 cup + 1 tablespoon sugar (120 grams).
- 1 teaspoon salt
- 1 1/2 teaspoon cardamom
- Zest of two lemons
- Juice of one lemon (30 milliliters)
- 2 cups milk (470 milliliters, 1% or whole milk are best)
- 1/2 cup + 3 tablespoons salted butter (160 grams)
- 1.7 ounces fresh yeast (50 grams) See notes below*
- 1 egg (+ 1 for brushing)
- 4/5 cup (200 grams) pistachio cream or a heaping 1/3 cup (100 grams) pistachio butter mixed with a heaping 2/3 cup (150 grams) sugar
Instructions
- Mix the dry ingredients: In a large bowl, combine the flour, sugar, salt, cardamom, and lemon zest. Stir until evenly mixed.
- Prepare the wet ingredients: In a medium saucepan, melt the butter over low heat. Add the milk and lemon juice, ensuring the total liquid measures 2 1/4 cups (500 milliliters). Heat until lukewarm (about 100℉/38℃). Crumble the fresh yeast into the liquid and stir until dissolved.
- Combine and knead the dough: Pour the wet ingredients into the dry mixture. Add 1 egg and mix until a dough forms. Knead for at least 10 minutes, either by hand or with a stand mixer, until the dough is fluffy and slightly sticky but doesn’t cling to the bowl.
- First rise: Sprinkle a little flour over the dough and cover the bowl with a kitchen towel or plastic wrap. Let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
- Add the filling: Cut the dough in half, take one half, and roll it out into a large rectangle 12x14 inches (30x35 centimeters). Spread a thin layer of pistachio cream (or pistachio butter mixed with sugar) over the surface. Sprinkle with crushed pistachios and a little extra lemon zest (optional).
- Roll and shape the buns: Roll the dough tightly, as you would for cinnamon rolls, and slice it into even pieces, for example, 1 inch (2,25 centimeters). Then do the same with the second half (If you have enough counter space you can make one giant rectangle, but this is easier).
- Second rise: Place the rolls on a parchment-lined baking sheet, leaving some space between them. Cover and let rise for about 40 minutes, or until doubled in size.
- Bake: Preheat your oven to 420℉ (220℃). Brush the rolls with a beaten egg and bake for 11 minutes, or until golden brown and the bottoms sound hollow when tapped. Transfer to a rack to cool.
- Optional frosting: Mix cream cheese, powdered sugar, and lemon juice in a bowl. Add water to reach your desired consistency. Drizzle over the cooled buns and top with crushed pistachios and lemon zest for a stunning finish.
Notes
* If you use instant dry yeast you need approx. 5 teaspoons of dry yeast (1 sachet in Norway, and 2 in the US). Combine with the dry ingredients. You can use less yeast if you want, it will just take longer to rise
- Prep Time: 40 minutes
- Additional Time: 2 hours
- Cook Time: 11 minutes
- Category: Baked goods
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 2
- Sodium: 110
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 5
- Cholesterol: 14