Everyday recipes, explained simply.

Pistachio Cardamom Buns

Soft, twisted buns with a green pistachio filling and warm cardamom.

By The Food Gene Updated

  • Confident
  • Video
  • Vegetarian
Prep
45 mins
Cook
18 mins
Rest or rise
2 hrs
Makes
12 buns
Level
Confident
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A golden cardamom knot bun on a white pedestal

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.

Ingredients

Makes 12 buns

Dough

Filling

Method

  1. Make the dough

    Mix the dough ingredients and knead for 10 minutes by hand (or 6 minutes in a mixer) until smooth and stretchy.

    Timer: 10:00

  2. First rise

    Cover and leave somewhere warm for 1 hour, until doubled.

    Timer: 1:00:00

  3. Make the filling

    Mix the pistachios, butter and brown sugar into a soft paste.

  4. Fill and chill

    Roll the dough out to a rectangle about 40 × 30 cm. Spread with the filling and fold in thirds. Chill for 15 minutes — the strips twist more neatly when cold.

    Timer: 15:00

  5. Shape

    Cut into 12 strips. Stretch each strip, twist it and tie it into a knot.

  6. Second rise

    Put on lined trays, cover and leave for 45 minutes until puffy. Heat the oven to 200°C (180°C fan) while they rise.

    Timer: 45:00

  7. Bake

    Bake 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.

How do I know the dough has risen enough?

Press it gently with a floured finger. If the dent springs back slowly, it is ready.