The recipe for today’s pistachio buns is especially delicious and flavorful, so we are happy to share it with you. These fluffy buns are sweet enough to please any pastry lover. They are not as sugary as cinnamon rolls, and they taste even better! Prepare a table with a big bowl of fresh sliced fruit and a pot of hot coffee, and you have got yourself a pretty amazing treat. This pistachio buns recipe is perfect if you love a good pastry with a unique taste!
This pistachio buns recipe gives you an extraordinary and insanely delicious pastry to enjoy with your loved ones. First, let’s prepare the tasty filling for these amazing pistachio buns. In the bowl of a stand mixer fitted with a paddle attachment, beat the pistachio paste and butter until you have a creamy texture. Transfer the pistachio buns filling to a small ziplock bag. Scrape the bowl as you can with a spatula. Wipe the bowl with a paper towel and follow the next steps.
Now get your hands on making the dough for your pistachio buns. In a stand mixer’s bowl, whisk the flour, yeast, and salt until combined. In a quart-sized liquid measuring cup, combine the pistachio paste, Greek yogurt, milk, and pistachio oil and mix the ingredients with your hands or a blender until you have a homogenous and smooth mixture. Add it to the flour mixture and stir the ingredients until you have a very dry and shaggy dough. With the hook attachment, knead the pistachio buns dough on low until it achieves an elastic and silky texture. It should be able to stretch into a thin, rough sheet without tearing. It takes about 25 minutes.
Now you should let the pistachio buns dough sit for its first rise. Cover the bowl with plastic wrap and set the dough to rise until it is puffy and doubled in bulk for about 2 hours. It is normal for this step’s timing to vary because the dough will rise faster in warmer environments and slower when it is cold.
After that, turn the pistachio buns into a lightly floured surface, dust it with more flour, and roll into a square. Snip a corner from the bag of pistachio filling, squeeze over the dough, and spread it into an even layer with a spatula. Sprinkle the additional pistachio on top and roll the pistachio buns dough into a log ending seam side down. Slide a strand of thread, dental floss, or butcher’s twine under the dough until you have reached the middle. Cross the ends over the top and pull it tight to divide the log in two. Cut each half into six even portions and arrange them in a baking pan lined with parchment paper. Cover the rolls and refrigerate overnight for up to 48 hours.
The pistachio buns recipe has a fantastic frosting method. Place the pistachio and cream into a measuring cup and blend until the mixture is creamy and thick like frosting. You need to monitor the frosting texture to find the ideal timing for your equipment. Transfer the pistachio buns to an airtight container and refrigerate until required for up to 48 hours. You can also prepare the pistachio frosting while the pistachio buns are in the oven.
Once the buns are ready, adjust the oven rack to the middle position and preheat the oven to 350°F (180°C). Let the pistachio buns stand at room temperature until the oven is hot enough. Bake the buns covered with foil until they are puffed and firm but pale about 35 minutes. Remove the foil and continue baking until the pistachio buns are lightly browned for about 15 minutes. Remove from the oven and let the buns sit for only a few minutes. Serve immediately with a generous spoon of the pistachio frosting on each bun.