Pistachio Cardamom Buns
Soft, twisted buns with a green pistachio filling and warm cardamom.
Cardamom and pistachio are an old pairing across Scandinavia and the Middle East. Here they meet in a soft, buttery dough.
The twist looks tricky but is simple: cut, stretch, twist and tie. The video shows it in under a minute.
Ingredients
Dough
Filling
Method
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Make the dough
Mix the dough ingredients and knead for 10 minutes until smooth and stretchy.
Timer: 10:00
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First rise
Cover and leave somewhere warm for 1 hour, until doubled.
Timer: 1:00:00
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Fill and shape
Roll out to a large rectangle, spread with the filling, fold in thirds, cut into 12 strips, then twist and knot each one.
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Second rise
Put on lined trays, cover and leave for 45 minutes until puffy.
Timer: 45:00
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Bake
Bake at 200°C (180°C fan) for 18 minutes until deep golden.
Timer: 18:00
Questions about this recipe
- Can I make the dough the night before?
Yes. Let it rise slowly in the fridge overnight, then shape it in the morning.