Pistachio and pecan nut buns
If you like breakfast pastries you'll love these sticky buns with pecan and pistachio filling - enjoy with a drizzle of icing
SERVES
12
PEOPLE
PREP TIME
90
MINUTES
COOKING TIME
30
MINUTES
Ingredients
For the dough:
200ml milk
100g butter, softened
1 tsp fine sea salt
1½ tsp dried yeast
60g golden caster sugar
150g wholemeal flour
250g strong white flour
2 eggs, lightly beaten
For the nut filling:
75g butter
30g caster sugar
30g muscovado sugar
1 tsp ground cinnamon
75g pecan nuts, finely chopped
75g shelled pistachio nuts, finely chopped
For the decoration:
60g icing sugar, sieved
1 tsp cream cheese
1/2 tbs butter, softened
20g shelled pistachio nuts, finely chopped
Method
Gently heat the milk, butter and salt until the butter has melted. Set aside to cool until lukewarm.
Stir the yeast and sugar through the flours. Make a well in the center and add the eggs and milk mixture. Combine the ingredients bringing in the flour from the sides as you do to form a sticky dough.
Oil a clean surface and turn out the dough. Knead it for about eight minutes until a smooth ball is formed. Place it into an oiled bowl and cover with a damp tea towel. Allow to sit in a warm place until it has doubled in size.
Blitz the ingredients for the nut filling until they are combined. Set aside.
Line an oven-proof dish with parchment and preheat your oven to 200°C.
Tip the dough onto an oiled surface and flatten it into a rectangle about 14 by 10 inches in size. Spread the nut filling on top and then roll the dough to form a sausage shape. Slice the sausage into 12 slices and nuzzle them together into the prepared dish. Set aside in a warm place with a tea towel on top to allow them to rise again.
Bake for about 20 minutes until golden and baked through. Once cool enough to handle place onto a wire rack.
Place the icing sugar into a large bowl and make a well in the centre, add the cream cheese and butter as well as 2 tablespoons of boiling water, and stir until smooth. If it is too sticky to pour, add a little more boiling water. Pour this over the cooled buns and sprinkle with the chopped pistachio nuts.
