Ingredients:
- 1 sachet of baker’s yeast (7g)
- 220ml warm milk
- 100g caster sugar
- 90g butter, softened
- 2 eggs
- 600g flour
- Zest of one lemon
- 2–3 tbsp fresh cream
- For the filling - 25g butter, softened 225g soft dark brown sugar and 30g pistachio cream
- For the pistachio cheese cream - 200g cream cheese, 100g pistachio cream and 1 tbsp vanilla extract
- To decorate - Chopped pistachio and zest of half a lemon
Method:
- To make the dough, first activate the yeast. In a jug, stir together the warm milk (31˚C), sugar and yeast. Stir together to dissolve the sugar and allow to sit covered for five minutes.
- In a large bowl, beat the softened butter until smooth. Add the eggs one at a time, beating after each addition. Add the flour and lemon zest. Using a dough hook attachment, start on a slow speed and mix for 4-5 minutes. Mix on a higher speed for five more minutes. Add the dough to a lightly greased bowl, cover with cling film and allow to prove in a warm place for at least one hour or until doubled in size.
- Grease an 8-inch round tin with baking parchment, or if you’re using a dish, grease with butter. Set aside.
- To make the filling, combine the butter and brown sugar together until smooth. Add the pistachio cream and mix well again to combine.
- Roll the dough into a rectangle. Spread the filling over the rolled dough.
- Roll the dough up, starting on the longest side. Cut the dough into 8 even slices. Add the rolls into the prepared tin with the swirls facing upwards. Cover and allow to prove for 30 minutes, until doubled in size.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Pour the fresh cream evenly over the rolls and bake for 25–30 minutes, or until golden brown and no longer doughy.
- To make the pistachio cream cheese, beat the cream cheese, pistachio cream and vanilla extract together until smooth. Spread the icing over the buns while still warm.
