We like pistachios a lot, and we like chocolate a lot, so it seemed logical to use them together in a recipe… and it’s a pretty bloody good one! (if we may say so ourselves…)
We’ve done buns before (and we’ll do them again) but we really love this sweet enriched dough recipe so find any flavour combo we can as an excuse to make it again, and again, and again… So if these chocolate and pistachio buns aren’t you’re thing (if that’s at all possible??) Check out our Toffee Apple Buns or our delicious and festive Mulled Wine Buns, perfect for the holiday season.
After we first proved the dough we stretched it out, smeared a chocolate paste over the top of the dough and sprinkled over some crushed pistachios rolled it up, sliced into pieces roughly an inch thick and let it prove again. Then after baking (these beauties only take about 10 mins to bake) we brushed over sugar syrup to give them a glossy shine on top and then drizzled with some melted chocolate (because more chocolate is always necessary) and sprinkled over some more pistachios. We made our buns with dark chocolate as it mean they aren’t overly sweet (and then you can eat 3 buns in one go…) But we imagine they would taste just as amazing with milk or white chocolate!
There’s quite a lot of yeast in this recipe (helps make them so fluffy), although some people may think dough is a little tricky, this mix is almost foolproof. It rises pretty quickly so an hour should do it for the first prove. Then after you’ve filled and shaped the buns, place them in a tin with about 2cm in between the buns and allow to rise until they are touching each other.
- 500g strong white bread flour
- 40g butter
- 50g caster sugar
- 14g (2 sachets) instant yeast
- 2 eggs
- 150ml warm milk
- 100ml water
- 200g dark chocolate
- 100g butter
- 200g caster sugar
- 1 tsp salt
- 80g ground pistachios
- 100g sugar
- 50ml water
- 100g dark chocolate
- chopped pistachios to decorate
- Add the flour and butter to your stand mixer, fitted with a dough hook, mix till the butter has incorporated into the flour.
- Next add the rest of the dry ingredients, eggs, milk and half the water, mix on slow to combine the ingredients, then increase the speed to knead the dough, adding the extra water till you get a smooth dough, knead for about 10 mins.
- Tip your dough onto the surface to form into a ball and transfer to an oiled bowl. Cover with clingfilm and leave to prove for about an hour or until doubled in size.
- Melt the chocolate, butter, sugar and salt together in a bowl and allow to cool for 5-10mins.
- Knock back your proved dough and tip onto a lightly floured surface, roll your dough out into a rectangle until about 1/2cm thickness
- Spread the chocolate mixture over your dough and sprinkle over your pistachios.
- Tightly roll your dough into a long sausage and pinch the dough to keep the edge from unrolling. Trim both ends and cut into 20 equal pieces.
- Place into a greased or lined 12" square tin, cover in cling film and leave for 30mins for a second prove.
- Egg wash if desired, and put in the oven at 220C for 12 minutes.
- In a saucepan, add the sugar and water on a high heat until it begins to boil and the sugar has dissolved to create a sugar syrup.
- Brush the syrup over the buns to create a glossy shine to them.
- Melt the chocolate in a microwavable bowl, 10 seconds at a time, stirring in between. Drizzle over the top of your buns and finish with some chopped pistachios to add some colour.
Got buns hun?