Chocolate And Pistachio Whirligig Buns Recipes

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CHOCOLATE AND PISTACHIO WHIRLIGIG BUNS



Chocolate and Pistachio Whirligig Buns image

This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast - an act all too often unnecessarily fraught with anxiety. The payoff for tackling one's fear, she argued, is big. Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios. They are not difficult - if you can follow directions, you can make them (really!) - and they are insanely delicious. You can also fill them with marmalade, or with honey and chopped walnuts.

Provided by Nigella Lawson

Categories     breakfast, brunch, breads, dessert, side dish

Time 1h35m

Yield 20 buns

Number Of Ingredients 13

1 2/3 cups milk
8 tablespoons unsalted butter, softened
5 to 5 1/2 cups all-purpose flour, plus more for dusting the work surface
1/3 cup sugar
1 ¼ teaspoon fine sea salt
3 packets rapid-rise, bread-machine or other instant yeast
2 large eggs
Vegetable oil for bowl
8 tablespoons unsalted butter, softened to room temperature
1 cup plus 1 tablespoon sugar
3/4 cup shelled pistachios
1 cup semisweet chocolate chips
1 large egg, beaten

Steps:

  • In a small saucepan, combine 8 tablespoons butter and the milk, and place over low heat until lukewarm, stirring to melt the butter. Remove from heat and allow to cool slightly.
  • In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
  • Using a mixer with a dough hook, or by hand, stir liquid ingredients into dry ingredients. Knead dough for 7-8 minutes until smooth and springy, adding more flour by the tablespoon if necessary to form a soft, slightly sticky dough. Form into a ball, and place in an oiled bowl. Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes.
  • Line bottom of a 13-by-10-inch baking pan with parchment paper.
  • Punch down the dough. On a lightly floured surface, roll out dough to a rectangle about 22 by 12 inches.
  • To make filling, dollop the remaining 8 tablespoons softened butter over the dough and spread into an even layer. Sprinkle the sugar evenly over the butter. Chop pistachios until splintery, and sprinkle evenly over dough. Top with chocolate chips, pressing the chocolate and nuts gently into the dough. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, each 1-inch thick, and arrange with a cut side up in pan.
  • Position a rack in the center of the oven and preheat oven to 400 degrees. Brush buns with beaten egg, and let them sit in a warm place until puffed up and spongy to the touch, about 15 minutes. Bake until buns are risen and golden brown, 25 to 30 minutes. Let cool in the pan at least 30 minutes, then cut and serve warm.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 26 grams, Carbohydrate 47 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 168 milligrams, Sugar 20 grams, TransFat 1 gram

CHOCOLATE AND PISTACHIO WHILIGIG BUNS



Chocolate and Pistachio Whiligig Buns image

I found this yummy sounding recipe on the New York Times website. I haven't tried it yet, but I adore pistachios, and can't wait!

Provided by Mirj2338

Categories     Yeast Breads

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 14

5 -5 1/2 cups all-purpose flour
1/3 cup superfine sugar
1/2 teaspoon salt
3 packets bread machine yeast or 3 packets other instant yeast
7 1/2 tablespoons unsalted butter, softened
1 2/3 cups milk
2 large eggs
vegetable oil, for bowl
8 1/2 tablespoons unsalted butter, softened
1 cup superfine sugar, plus
1 tablespoon superfine sugar
3/8 cup shelled pistachios
1 cup semi-sweet chocolate chips
1 large egg, beaten

Steps:

  • To prepare the dough, heat oven to 450 degrees.
  • In a large bowl, combine 5 cups flour, sugar, salt and yeast.
  • In a small saucepan, combine 7 1/2 tablespoons butter and the milk, and place over low heat until lukewarm.
  • In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
  • Stir the liquid ingredients into dry ingredients.
  • Using a mixer with a dough hook, or by hand, knead dough until smooth and springy, adding more flour if necessary.
  • Form into a ball, and place in an oiled bowl.
  • Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes.
  • Punch down dough.
  • Line a 13-by-10-inch baking pan with parchment paper.
  • On a lightly floured surface, roll out one-third of the dough, and place in pan.
  • Roll out remaining dough to a rectangle about 20 by 10 inches.
  • To make filling, mix together the butter and sugar to make a paste.
  • Spread paste evenly over large rectangle of dough.
  • Chop pistachios until splintery, and sprinkle evenly over dough.
  • Top with chocolate chips.
  • Starting from longest side, carefully roll up dough so it looks like a long sausage.
  • Cut dough into 20 slices, each 3/8 inch thick, and arrange with a cut side up on top of dough in pan.
  • Brush buns with beaten egg, and let them sit in a warm place until puffed up and snugly filling pan, about 15 minutes.
  • Bake until buns are risen and golden brown, 20 to 25 minutes.
  • Remove from baking pan to cool on a rack.
  • Serve warm.
  • Makes 20 buns.

PISTACHIO, ROSE AND STRAWBERRY BUNS



Pistachio, Rose and Strawberry Buns image

Meant for breakfast or as an accompaniment to a mug of hot tea, these Danish-like yeast buns are filled with pistachio cream and strawberry jam, then soaked in a rose water-scented sugar syrup. Adapted from "Golden," a cookbook from Honey & Co. cafe in London, the buns sweet but not at all cloying, with the rose water and pistachio adding a heady perfume. Feel free to substitute apricot or raspberry preserves, or orange marmalade, for the strawberry jam. And if you're not a fan of rose water, try orange blossom water or even brandy instead. These are best served within eight hours of baking, but leftovers can be refreshed the next day by heating them in a 300-degree oven for 10 to 15 minutes, until just warmed through.

Provided by Melissa Clark

Categories     breakfast, brunch, snack, pastries, dessert

Time 3h30m

Yield 8 buns

Number Of Ingredients 16

5 tablespoons/70 grams unsalted butter, cubed and at room temperature, more for greasing pan
1 1/2 teaspoons/5 grams active dry yeast
1 large egg
2 1/2 tablespoons/30 grams granulated sugar
1/3 cup/80 milliliters whole milk, more if needed
2 1/3 cups/300 grams bread flour
Pinch of kosher salt
2/3 cup/80 grams pistachios
6 tablespoons/80 grams unsalted butter, at room temperature
1/3 cup plus 1 tablespoon/80 grams granulated sugar
1 large egg
1 tablespoon all-purpose flour
8 teaspoons strawberry jam
1/2 cups/100 grams granulated sugar
1 tablespoon honey
1 tablespoon rose water

Steps:

  • Make the dough: Place butter, yeast, egg, sugar and milk in bowl of a stand mixer fitted with a dough hook, or a large bowl if working by hand. Mixing on low speed or stirring with a wooden spoon, add flour and salt. If mixture looks dry, drizzle in another tablespoon or so of milk. Beat for 2 to 3 minutes in mixer, or 5 to 6 minutes by hand, until you get a soft but not sticky dough. Don't worry if you still have some whole flecks of butter running through the dough; they will make your final bun quite light. Cover bowl in plastic wrap and chill for at least 2 hours and up to 12.
  • Make the pistachio cream: Put pistachios in a food processor and blitz until they resemble bread crumbs, then add butter, sugar, egg and flour and pulse until they are well combined to form a paste. Set aside. Cream can be made up to 2 days ahead and stored in refrigerator.
  • Lightly butter 8 cups of a muffin tin. Remove dough from refrigerator. On a lightly floured surface, roll dough into a 16- by 8-inch rectangle. Work with as little flour as possible so as not to dry out dough. Use a sharp knife or pizza slicer to cut eight 4- by 4-inch squares. Lift each square into a cup in the muffin tin and push all the way down. Allow excess dough to hang over sides. Divide pistachio cream among cups, then top each with a teaspoon of strawberry jam. Fold corners over lightly to cover filling, but don't push them down. Set aside in a warm place and let them rise for 40 minutes to 1 hour; the buns' folds should rise considerably.
  • Place a clean, empty baking sheet in the center of the oven, and heat it to 400 degrees. When buns are done rising, place muffin tin on baking sheet and bake for 10 minutes. Turn sheet front to back, reduce oven temperature to 350 degrees and bake for another 10 minutes.
  • While the buns bake, make the syrup: In a small pot, bring 1/3 cup plus 1 tablespoon water, the sugar and the honey to a boil. Remove from heat and stir in rose water.
  • Remove buns from oven and brush generously with syrup; you don't have to use it all. Let cool slightly in the tin before removing and serving.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 9 grams, Carbohydrate 73 grams, Fat 22 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 43 milligrams, Sugar 41 grams, TransFat 1 gram

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Top Asked Questions

How do you make pistachio bread dough?
75g blanched pistachios, roughly chopped, plus extra for decoration To make the dough, put the flour, sugar, salt, yeast and lemon zest into a large bowl and mix together. Put the milk and butter into a small pan and heat gently until the butter has melted, then set aside to cool to lukewarm.
What can I make with regular pistachios?
Try Edd Kimber's babka buns then check out our chocolate babka loaf for a classic version. You can make these with regular pistachios, but if you want to push them a little further it’s worth tracking down vibrant green blanched slivered pistachios from Middle-Eastern grocers. 75g blanched pistachios, roughly chopped, plus extra for decoration
How do you make the perfect pistachio pizza?
Put the dough on a lightly floured worksurface and roll out into a rectangle, roughly 40 x 60cm. Spread the filling over half of the dough and top with the pistachios and sea salt flakes. Fold the uncovered dough over the filling and gently press together. Using a sharp knife or a pizza cutter, cut into thin strips between 2 and 2.5cm thick.
How do you make a perfect bun at home?
Twist each strand of dough a few times then, gripping one end between your thumb and forefingers, coil the dough around the fingers to form a bun shape, finishing by folding the end of the dough over and under (look at p46 to remind yourself of the final shape). Put each bun onto a baking paper-lined tray, leaving 5cm of space between each bun.

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