There’s nothing nicer than eating fresh hot cinnamon buns straight from the oven and these are so gooey and nutty that they will disappear fast. It’s also very therapeutic to make yeast dough so why not set aside an hour to enjoy making these Scandinavian-style sweet rolls. You can fill them with any chopped nuts you like if you don't like pistachios or have something else you want to use up in the back of your cupboards. Why not try chopped hazelnuts and sprinkle with a little chopped chocolate too, or walnuts and a drizzle of honey?
Ingredients
425g strong plain flour
Good pinch of salt
2 tsp easy bake yeast
75g golden caster sugar
250ml milk
50g butter
1 egg, beaten
Filling
75g softened butter
2tbsp golden caster sugar
2 tsp ground cinnamon
150g shelled pistahios
Glaze
2 tbsp golden caster sugar
2 tbsp ground cinnamon
WEIGHT CONVERTER
to
Method
Place the flour, salt and yeast in a large bowl and stir in the sugar.
Heat the milk in a small pan until it feels just warm when you dip your finger into it (blood temperature) Add the butter to the milk and stir until melted then beat in the egg.
Stir the milk mixture into the flour mix and stir well make a soft but slightly sticky dough. Knead until the mixture leaves the bowl clean. Turn the dough out onto the worksurface and knead for 10 minutes by hand (or 5 minutes if using a mixer) until smooth and elastic.
Place the dough back in the bowl and cover with cling film. Leave in a warm place until the dough has doubled in size and springs back when pressed. This may take 1-2 hours depending on the room temperature.
To make the filling, beat the butter, sugar and cinnamon together and finely chop the pistachios.
When the dough has risen, tip it onto a lightly floured work surface and roll out to a large rectangle about 30x25 cm. Spread with the cinnamon butter and sprinkle with the nuts. Then roll up the dough from one long side until you reach the middle, then roll up the other side to meet it. Using a very sharp knife, cut into 3 cm thick slices and place on 2 baking trays lined with baking parchment. Space well apart each as they will rise a little more.
Cover with oiled cling film and leave to rise for a further 15-20 minutes. Meanwhile heat the oven to 200C/180C Fan/Gas Mark 6.
Bake the buns for 20 minutes until risen and golden brown then remove from the oven.
For the glaze, heat the sugar, cinnamon and 2 tbsp water in a small pan until the sugar has dissolved, then brush over the rolls while still hot. Allow to cool. These are best eaten the day they are made.
Top Tip for making Pistachio cinnamon buns
If you don’t have fast action or easy bake yeast, use 25g fresh yeast or 1 tbsp dried yeast and stir it into the warmed milk (do not add the butter and egg) allow to froth up then add to the dough. Melt the butter and beat the egg and add separately.
Beetroot and butternut squash bruschetta
