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Chocolate, orange and pistachio buns

Soft, pillowy buns with chocolate pools in every bite.
Bright orange and nutty pistachio swirl through a golden crumb.
Warm, fragrant, and just sweet enough to make you reach for more.

breakfast ⏱ 190 min 420 kcal / portion 95.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Chocolate, orange and pistachio buns
v5 · rb0e705f985 20260727Z1751 50 g caster sugar 51 g pistachio 20 pieces cardamom 3 tsp orange zest 3 pieces egg 125 g dark orange or milk chocolate 🍳 activate yeast in warm milk with a pinch or two of sugar 🔪 mix dough with flours, salt, cardamom seeds, orange zest, vanilla, eggs, and butter 🌀 mix until smooth and elastic incorporate chopped chocolate into dough ⏱ 90 min prove dough covered at room temperature (or until almost doubled) ⏳ ⏱ 2 h deflate and refrigerate dough (or overnight) prepare greased lined 23cm square baking tin shape dough into 16 balls and place in tin ⏱ 90 min prove shaped buns (or up to 2 hours for overnight dough) 🔥 preheat oven to 180°C 🔪 brush buns with beaten egg wash 🔥 ⏱ 10 min bake at 180°C 🔥 ⏱ 15 min rotate and bake at 160°C more ⏳ ⏱ 30 min cool buns 🔪 whisk icing sugar with orange juice, orange zest, and remaining crushed cardamom until smooth brush glaze over still-warm buns 🔪 sprinkle extra roughly chopped pistachios and remaining orange zest on top Chocolate Orange Pistachio Buns 🎉 125 g whole milk 2 tsp dried yeast 200 g bread flour 130 g plain flour 1 tsp salt 1 piece orange 1 tsp vanilla bean paste 100 g unsalted butter 1½ tbsp orange juice 100 g icing sugar whole milk, dried yeast 17 g 33 g 10 pieces 10 pieces 2⅛ tsp ¾ tsp 2 pieces 1 piece egg dark orange or milk chocolate orange juice, icing sugar 26 g pistachio
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Preparation steps

  1. activate yeast in warm milk with a pinch or two of sugar
  2. mix dough with flours, salt, cardamom seeds, orange zest, vanilla, eggs, and butter
  3. mix until smooth and elastic
  4. incorporate chopped chocolate into dough
  5. prove dough covered at room temperature for 90 minutes (or until almost doubled)
  6. deflate and refrigerate dough for another 2 hours (or overnight)
  7. prepare greased lined 23cm square baking tin
  8. shape dough into 16 balls and place in tin
  9. prove shaped buns for about 90 minutes (or up to 2 hours for overnight dough)
  10. preheat oven to 180°C
  11. brush buns with beaten egg wash
  12. bake at 180°C for 10 minutes
  13. rotate and bake at 160°C for 15 minutes more
  14. cool buns for about 30 minutes
  15. whisk icing sugar with orange juice, orange zest, and remaining crushed cardamom until smooth
  16. brush glaze over still-warm buns
  17. sprinkle extra roughly chopped pistachios and remaining orange zest on top

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