Cherry, super-sweet white chocolate, earthy pistachio; a pretty fool proof combination of flavours which marry together beautifully in these enriched sweet buns. I’ve added Arabica’s Cherry Molasses which they kindly gifted to me a couple of weeks back, and it brings a real tang to the overall flavour- delicious! I couldn’t resist adding cardamom to these as well; not only is it my favourite spice but it pairs really well with all three base flavours.
One thing to note before you embark on this recipe: while possible to make these by hand, it’s much easier with the help of a stand mixer and dough hook.
For the dough
- 150ml milk
- 140g room temperature unsalted butter
- 100g plain flour
- 150g strong white bread flour
- ½ tsp salt
- 50g caster sugar
- 1 sachet fast action dried yeast (7g)
- 1 egg
For the filling
- 4tbsp cherry molasses
- 50g unsalted butter
- 60g soft light brown sugar
- 100g white chocolate
- 1 1/2 tbsp ground cardamom
- 150g pistachios, ground
- Pinch salt
For the topping
- 1 egg, beaten
- Extra handful chopped pistachios (optional)
- Place the milk and 40g of the butter in a saucepan and heat gently until the butter melts. Set aside to cool a little.
- Meanwhile mix the flours, salt, sugar and yeast together in the bowl of a stand mixer with dough hook attachment.
- Make a well in the middle of the dry ingredients and add the warm milk mixture and the egg. Mix briefly with a wooden spoon to combine then switch on the stand mixer and beat at a medium speed for about 10 minutes. Once the dough seems smooth, increase the speed and add the remaining butter in cubes, waiting for each one to be incorporated before adding the next. You should be left with an elastic, very soft dough. Transfer to a lightly oiled bowl and cover with oiled cling film. Leave to prove for 1 hour, then chill for 45 minutes (this controls the rise and allows the dough to firm up a little).
- For the filling, roughly chop the white chocolate and tip into a bowl. Place the butter, light brown sugar and ground cardamom in a saucepan and gently heat until the butter has melted and the sugar has almost all dissolved, then pour it over the white chocolate. Let it sit for a moment, then stir together. Set aside (don’t worry if it’s grainy).
- Roll the dough out into a large rectangle (about 30x50cm) and, making sure you’ve sat the dough landscape, cover 2/3 with the white chocolate mixture, leaving the right hand side bare. Sprinkle the pistachios on top and drizzle over the cherry molasses, then fold the uncovered dough over the top and the remaining left side on top of that, pressing down firmly to form another rectangle. Roll out to around 1.5 cm thick.
- Using a sharp knife, slice the rectangle lengthways, into 2cm wide strips. Take each strip and twist it several times, then wind it around your fingers to form a bun shape, finally taking the end over and under to conceal it. Place each bun on a lined baking tray, leaving room for the second prove. Once all the buns are assembled, cover with a damp clean tea towel and leave to prove for 1 hour.
- Preheat the oven to 170c (fan) and brush the proved buns with the beaten egg. Bake for 20-25 minutes or until cooked through and golden brown. Garnish with chopped pistachio and serve warm or cold (best enjoyed on the day or the day after, reheated to refresh).