These pistachio spiral buns bake up wonderfully soft and airy: a buttery yeast dough studded with nuts, a generous layer of pistachio cream, and a delicate nutty aroma. Perfect alongside morning coffee or as a homemade weekend dessert.
Ingredients
For the dough
- All-purpose flour (Type 550) — 4 3/4 cups | 600 g
- Warm milk — 1 1/4 cups | 300 ml
- Active dry yeast — 2 1/4 tsp | 7 g (can be replaced with 1/2 cube fresh yeast)
- Unsalted butter, melted — 1/2 cup | 110 g
- Powdered sugar — 2/3 cup | 80 g
- Granulated sugar — 2 tbsp | 25 g
- Vanilla — to taste
- Chopped pistachios — 2 tbsp | 20 g
- Salt — 1 tsp
For the filling
- Pistachio paste (cream) — 1 jar
- Chopped pistachios — 2 tbsp | 15 g
For the topping
- Pistachio cream — optional
- Freeze-dried strawberries — optional
How to make
- Make the yeast starter: add the granulated sugar (25 g) and active dry yeast to the warm milk, stir, and let stand for 10 minutes until foamy.
- In a bowl, combine the flour, salt, powdered sugar, vanilla, and 20 g chopped pistachios. Pour in the yeast mixture and melted butter.
- Knead into a soft, elastic dough for 7–10 minutes by hand or in a stand mixer on medium speed. The dough should pull away from the sides and feel smooth.
- Transfer to a lightly greased bowl, cover, and let rise for 60–90 minutes, or until doubled in size.
- Punch down the risen dough and roll it out on a lightly floured surface into a rectangle about 14 x 18 in | 35 x 45 cm.
- Spread the pistachio paste evenly over the dough, then sprinkle with 15 g chopped pistachios.
- Roll up tightly from the long side and cut into 12 equal spirals with a sharp knife or kitchen string.
- Arrange the buns on a parchment-lined baking sheet or in a baking dish, leaving space between them. Cover and let rise for 30–40 minutes, until puffy.
- Bake at 356°F | 180°C for 22–25 minutes, until golden brown. Transfer to a rack and cool for 10 minutes.
- If desired, finish with pistachio cream and crushed freeze-dried strawberries. Serve warm.
Serving and storage
These buns are especially good warm on the day they’re baked. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Before serving, rewarm briefly in a 300°F | 150°C oven for 5–7 minutes.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Fresh yeast: use about 3/4 oz | 20–21 g (half a standard cube), dissolving it in the warm milk with the sugar.
- Dough consistency: if it feels sticky, add flour 1 tbsp at a time; if too dry, add 1–2 tbsp milk.
- Filling: you can mix part of the pistachio paste with 1–2 tbsp soft butter for a silkier texture.
- Variations: replace some of the pistachios with almonds or hazelnuts; add orange zest for a bright citrus note.
- Overnight in the refrigerator: shape the buns, place them in the pan, cover, and refrigerate for 8–12 hours. In the morning, let them warm for 45–60 minutes and bake.
- Freezing: freeze the baked, cooled buns for up to 2 months. Reheat in a 320°F | 160°C oven for 8–10 minutes.
Nutritional value
Approximately per 1 bun (out of 12):
| Calories | 370 kcal |
| Protein | 8 g |
| Fat | 15 g |
| Carbohydrates | 52 g |
| Fiber | 2 g |
| Sugar | 20 g |
| Sodium | 270 mg |
FAQ
What can I use instead of pistachio paste if I can’t find it?
Almond or hazelnut paste works well, as does a mixture of soft butter, powdered sugar, and ground nuts blended to a spreadable cream.
Can I make the dough without a mixer?
Yes. Knead by hand for 8–12 minutes until smooth and elastic: it should stretch into a thin membrane without tearing immediately.
Why do the buns turn out dense?
The most common reasons are insufficient proofing or milk that was too hot and killed the yeast. Let the dough double in size and keep the milk around 86–95°F | 30–35°C.