The Magic of Homemade Pistachio Paste
Homemade pistachio paste is a game-changer when it comes to enhancing the flavor, richness, and moisture of your dough. By incorporating butter into the paste, you create a luscious filling that spreads effortlessly. For cutting through the dough without flattening it, unflavored dental floss or butcher’s twine works wonders. Additionally, cream transforms the pistachio paste into a soft and creamy frosting that perfectly complements your buns.
During my quest to master the art of making exceptional pistachio ice cream, I unintentionally created an abundance of homemade pistachio paste from milk-soaked pistachios left over from infusing my ice cream base.
While this version of homemade pistachio paste may not be as robust as one made with virgin nuts (for lack of a better term), it still boasts an unmistakable nutty flavor and delightful aroma. This dual-purpose creation allows me to enjoy both rich pistachio ice cream and versatile pistachio paste for various recipes like whipped cream or frangipane tart.
However, my absolute favorite use for this second-run pistachio paste is in crafting gooey, fluffy, tender buns bursting with nutty goodness.
These delightful buns utilize an entire batch of homemade pistachio paste—infusing every aspect from the dough to the filling and frosting with its unique flavor profile. If you’re feeling adventurous, consider adding toasted chopped pistachios into the mix for an extra crunch!
This recipe draws inspiration from my overnight cinnamon rolls featured in my cookbook Bravetart. The primary adjustment involves reducing sugar, fat (butter), and moisture (milk) to accommodate for the inclusion of rich pistachio paste which already contains these elements. Instead of butter in this dough recipe, roasted pistachio oil enhances overall flavor while contributing additional fat.
To start off this delicious journey:
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Combine Liquid Ingredients: Blend together your liquid components—pistachio paste, Greek yogurt, milk, and roasted pistachio oil—until smooth using either an immersion blender or food processor.
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Mix Dry Ingredients: In another bowl combine all-purpose flour with salt and instant dry yeast (not rapid-rise).
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Combine Mixtures: Gradually add your blended liquid mixture into dry ingredients until you form a shaggy dough.
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Knead Until Smooth: Using a stand mixer fitted with a hook attachment on low speed will help develop gluten over approximately 25 minutes until you achieve elasticity; look for supple yet slightly rough texture rather than perfection.
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First Rise: Allow your kneaded dough to rise in a warm area until doubled in size—this typically takes about two hours at room temperature but can vary based on conditions.
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Shape Your Buns: Once risen properly turn out onto floured surface; roll out into large square shape before spreading on prepared layer of simple mixture made from more homemade pishtacio pastes combined with unsalted butter along with optional toasted nuts sprinkled atop before rolling tightly into log form. 7 . Cut & Arrange Rolls : Use unflavored dental floss or twine again here instead knife so they maintain their shape while portioning them evenly then place them onto parchment-lined baking pans ready for refrigeration overnight!
8 . Bake To Perfection : Preheat oven at 350°F(180°C) , cover rolls during initial bake time till puffed up nicely around 35 minutes then uncover allowing further browning about another 15 mins .
9 . Cool & Serve : Let cool slightly before serving topped generously dolloped frosted whipped topping made simply by blending remaining chilled heavy whipping cream mixed together again previously prepared small batch leftover pastes creating silky smooth finish perfect complementing each bite!
Recipe Overview
Filling:
- 2 oz unsalted butter (softened)
- 7½ oz homemade toasted-pistacho-paste
#### Dough:
- 18 oz all-purpose flour
- 2 tsp instant yeast
- 2 tsp kosher salt
- Additional ingredients include more homemade toasted-pistacho-paste along Greek yogurt/milk/oil combination plus optional blanched/toasted nuts if desired!
Frosting:
- Heavy Cream + Chilled Pistacho Paste blended till creamy consistency achieved!
Make-Ahead Tips
You can refrigerate shaped portions up-to48 hours prior baking day-of ensuring fresh baked goods whenever needed! Alternatively freeze batches lasting six months thawed overnight beforehand too!
With every bite filled with deliciously nutty flavors thanks entirely due diligence put forth creating these scrumptious breakfast treats—they’re truly worth every effort especially if shared amongst loved ones who appreciate good food just as much!