Pistachio swirl buns with remonce
Recipe for soft swirl buns with pistachio remonce.This recipe makes 12-14 buns.
Servings 12 servings
Ingredients
Dough
- 25 g fresh yeast
- 200 ml lukewarm sparkling water or water
- 1 egg
- 50 g softened butter
- 400 g plain flour
- 3 tbsp caster sugar
- 1/2 tsp ground cardamom
- 1 tsp salt
- 1 beaten egg, for brushing
- A little oil
Pistachio remonce
- 100 g marzipan
- 100 g softened butter
- 100 g caster sugar
- 100 g unsalted pistachios, preferably the extra-green kind
Instructions
- Dissolve the yeast in the lukewarm sparkling water, - add the egg and sugar and stir lightly to combine.
- Add the cardamom and salt along with a little of the flour, then work in the rest of the flour a little at a time until all the flour is used up and gathered into the dough.
- Add the butter in small pieces and knead the dough thoroughly, preferably in a stand mixer, until it comes away from the sides of the bowl, - this takes about 5-8 minutes at medium speed.
- Oil your hands lightly, take the dough out and tighten it gently into a ball by folding the edges in underneath. Lightly oil the proving bowl too, put the dough back in, cover the bowl with cling film and a tea towel, and leave to rise in a warm place for a couple of hours.
- 15 minutes before the dough has finished rising, blitz the pistachios to a medium-fine meal in a food processor, - or chop them finely by hand. Mix them with the other ingredients for the remonce and leave it on the worktop until the dough has finished rising.
- Take the dough out of the bowl, dust the worktop with a little flour and gently stretch the dough into a small square. Roll the dough out into a rectangle about 1/2 cm thick. If the dough can be rolled without extra flour, that is definitely preferable.
- Spread half of the surface with the pistachio remonce, - I just use my fingers.
- Fold the dough in half, bringing one short end over to the other, so that you end up with a more or less square piece, - press it together lightly.
- Cut the dough into 12-14 strips about 1 1/2 cm wide, - a pizza cutter makes this easiest.
- Twist the strips one at a time, rolling each between your hands so it forms a kind of spiral. Then pick the strip up, wind it around your fingers, tuck the end into the middle and press it down firmly so the bun does not unravel during baking.
- Place the buns on a baking tray lined with baking parchment, with the ends facing down. Leave them to prove for about 30 minutes, covered with a tea towel.
- Brush the buns with beaten egg and bake them in a preheated conventional oven (top and bottom heat) at 200°C for about 12-14 minutes. I always bake one tray at a time in a conventional oven, - you can also bake 2 trays at a time in a fan oven at 180°C.
- Leave them to cool on a wire rack before packing them into an airtight container or bag.