These are, if we do say so ourselves, a tiny bit better than our popular vanilla buns. Ergo: You have to try them out. This recipe uses unsalted pistachios.
Ingredients
- 550 g plain white flour
- 100 g brown sugar
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp vanilla sugar
- 160 g vegan butter
- 3 dl unsweetened soy milk
- 1 x dry yeast
- 60 g pistachios
- 60 g powdered sugar
- 1 tbsp lemon juice
Method
- Mix the dry ingredients, minus the powdered sugar, in a large bowl.
- Heat the milk and butter in a small saucepan until room temperature. Then add it to the bowl with the dry ingredients, and knead well until you get a smooth dough. Let it rise under a kitchen towel for approx. 1 hour.
- Start with the pistachio cream. Grind the nuts in a food processor until fine. Then add butter, icing sugar and lemon juice and process until you get a tough mass.
- Preheat the oven to 225º C top and bottom heat.
- Roll out the dough into a large square of approx. 40 x 40 cm.
- Spread the cream over one half, and then fold the other half over.
- CUT the dough into 15 equal-sized pieces. Then twist the pieces before making a knot. you can check the post on Instagram to see a how-to video.
- Leave in the oven on the middle level and bake for approx. 10-15 minutes until the buns have a golden brown surface. Let cool down.
- Finely chop the pistachios and sprinkle over the buns before finishing with a sprinkling of icing sugar.
