Forget classic cinnamon rolls—these Cardamom Pistachio Rolls are spiced with cardamom and studded with salty pistachios, making them a breakfast treat that’s well worth the effort.
Cardamom Pistachio Rolls
- ¼ cup (60 grams) warm water (105°F/41°C to 110°F/43°C)
- 2¼ teaspoons (7 grams) active dry yeast
- ⅓ cup (67 grams) plus ½ teaspoon (2 grams) granulated sugar, divided
- 1 cup (240 grams) whole milk, room temperature and divided
- 4 tablespoons (60 grams) fresh lemon juice, divided
- 1 large egg (50 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 3½ cups (438 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 6 tablespoons (84 grams) unsalted butter, softened
- ½ cup (110 grams) firmly packed light brown sugar
- ½ cup (57 grams) finely chopped roasted salted shelled pistachios
- ½ cup (113 grams) unsalted butter, melted
- 1 tablespoon (6 grams) ground cinnamon
- 2 teaspoons (4 grams) ground cardamom
- 1 to 1½ teaspoons (1 to 1.5 grams) lemon zest
- 1 cup (120 grams) confectioners’ sugar
- In the bowl of a stand mixer fitted with the dough hook attachment, whisk together ¼ cup (60 grams) warm water, yeast, and ½ teaspoon (2 grams) granulated sugar by hand. Let stand until mixture is foamy, about 10 minutes.
- Add ¾ cup (180 grams) milk, 2 tablespoons (30 grams) lemon juice, egg, egg yolk, vanilla, and remaining ⅓ cup (67 grams) granulated sugar, whisking to combine.
- With mixer on medium speed, add flour and salt, beating just until dough comes together. Scrape sides of bowl. Increase mixer speed to medium-high, and beat for 4 minutes. Add softened butter, and beat until dough is smooth and pulls away from sides of bowl, about 6 minutes. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
- Butter a 9-inch round cake pan.
- On a lightly floured surface, stretch dough into a 16×12-inch rectangle using wet hands.
- In a small bowl, stir together brown sugar, pistachios, melted butter, cinnamon, cardamom, and zest. Spread filling onto dough, leaving a ½-inch border. Starting with one long side, roll dough into a log; pinch seam to seal. Place log, seam side down, on work surface. Trim ½ inch off each end. Cut into 8 rolls, and place in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
- Preheat oven to 350°F (180°C).
- Bake until light golden brown, 35 to 40 minutes. Let cool completely.
- In a small bowl, whisk together confectioners’ sugar, remaining ¼ cup (60 grams) milk, and remaining 2 tablespoons (30 grams) lemon juice until combined. Place in a resealable plastic bag. Cut corner from bag, and drizzle icing onto rolls.
Keep your hands wet when stretching dough. This keeps dough from sticking and also keeps you from adding additional flour. Brush any additional flour off dough with a dry pastry brush as you are rolling.
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A nod to the classic sweet bun recipe, these Orange Sweet Buns have the same sunny disposition, only with a new and improved crème fraîche frosting.
Orange Sweet Buns
- 4¼ to 4½ cups (532 to 563 grams) all-purpose flour, divided
- 1⅓ cups (267 grams) granulated sugar, divided
- 1 (0.25-ounce) package (7 grams) active dry yeast
- 2 teaspoons (6 grams) kosher salt
- 1¼ cups (300 grams) whole milk
- 1 cup (227 grams) unsalted butter, softened and divided
- 1 large egg (50 grams)
- 2 tablespoons (24 grams) packed orange zest (about 2 large oranges)
- ¼ teaspoon ground cardamom
- Orange-Crème Fraîche Glaze (recipe follows)
- Garnish: orange zest
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, ⅓ cup (67 grams) sugar, yeast, and salt.
- In a medium saucepan, heat milk and ½ cup (113.5 grams) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add egg, and beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl as needed.
- Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape dough hook and sides of bowl as needed. Add up to remaining ¼ cup (31 grams) flour, adding 1 tablespoon at a time, if necessary. (Dough should pass the windowpane test [see PRO TIP] but may still stick slightly to sides of bowl.)
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
- Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In a small bowl, stir together zest, cardamom, remaining 1 cup (200 grams) sugar, and remaining ½ cup (113.5 grams) butter until well combined.
- Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Using a small offset spatula, spread zest mixture onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Preheat oven to 375°F (190°C).
- Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Using excess parchment as handles, remove from pan. Using a small offset spatula, spread Orange-Crème Fraîche Glaze onto rolls. Garnish with zest, if desired. Serve warm.
PRO TIP: Test the dough for proper gluten development by using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat 1 minute more, and test again.
Orange Crème Fraîche Glaze
- 1⅔ cups (200 grams) confectioners’ sugar
- ⅔ cup (160 grams) cold crème fraîche
- 1 teaspoon (4 grams) packed orange zest
- ⅛ teaspoon kosher salt
- In a small bowl, stir together all ingredients until smooth. Use immediately.
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