Chocolate And Pistachio Whiligig Buns Recipes

CHOCOLATE AND PISTACHIO WHILIGIG BUNS

Steps:

• To prepare the dough, heat oven to 450 degrees.
• In a large bowl, combine 5 cups flour, sugar, salt and yeast.
• In a small saucepan, combine 7 1/2 tablespoons butter and the milk, and place over low heat until lukewarm.
• In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
• Stir the liquid ingredients into dry ingredients.
• Using a mixer with a dough hook, or by hand, knead dough until smooth and springy, adding more flour if necessary.
• Form into a ball, and place in an oiled bowl.
• Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes.
• Punch down dough.
• Line a 13-by-10-inch baking pan with parchment paper.
• On a lightly floured surface, roll out one-third of the dough, and place in pan.
• Roll out remaining dough to a rectangle about 20 by 10 inches.
• To make filling, mix together the butter and sugar to make a paste.
• Spread paste evenly over large rectangle of dough.
• Chop pistachios until splintery, and sprinkle evenly over dough.
• Top with chocolate chips.
• Starting from longest side, carefully roll up dough so it looks like a long sausage.
• Cut dough into 20 slices, each 3/8 inch thick, and arrange with a cut side up on top of dough in pan.
• Brush buns with beaten egg, and let them sit in a warm place until puffed up and snugly filling pan, about 15 minutes.
• Bake until buns are risen and golden brown, 20 to 25 minutes.
• Remove from baking pan to cool on a rack.
• Serve warm.
• Makes 20 buns.

BELGIAN BUNS

Steps:

• Heat milk with 3oz of fat till it is just melted.
• Cream the yeast with 3oz sugar.
• Add to milk.
• Sieve flour into a large bowl.
• Make a well in centre.
• Beat in the eggs and yeast.
• mix to a soft dough.
• Cover with a damp cloth and put in a warm place for 1 1/2 to 2 hours till doubled in size.
• Turn on to a floured surface and knead well.
• Roll into oblong about 16 x 12 inches.
• Melt reminaing fat and brush over dough, sprinkle with dried fruit and remaining sugar.
• Roll dough up tightly and cut into about 16 slices.
• Put onto a baking sheet for another 20- 30 minutes.
• Bake at 450F for about 20 minutes.
• Keep an eye on them.
• When cold, ice with white water icing and pop cherry in midde.

PISTACHIO, ROSE AND STRAWBERRY BUNS

Steps:

• Make the dough: Place butter, yeast, egg, sugar and milk in bowl of a stand mixer fitted with a dough hook, or a large bowl if working by hand. Mixing on low speed or stirring with a wooden spoon, add flour and salt. If mixture looks dry, drizzle in another tablespoon or so of milk. Beat for 2 to 3 minutes in mixer, or 5 to 6 minutes by hand, until you get a soft but not sticky dough. Don't worry if you still have some whole flecks of butter running through the dough; they will make your final bun quite light. Cover bowl in plastic wrap and chill for at least 2 hours and up to 12.
• Make the pistachio cream: Put pistachios in a food processor and blitz until they resemble bread crumbs, then add butter, sugar, egg and flour and pulse until they are well combined to form a paste. Set aside. Cream can be made up to 2 days ahead and stored in refrigerator.
• Lightly butter 8 cups of a muffin tin. Remove dough from refrigerator. On a lightly floured surface, roll dough into a 16- by 8-inch rectangle. Work with as little flour as possible so as not to dry out dough. Use a sharp knife or pizza slicer to cut eight 4- by 4-inch squares. Lift each square into a cup in the muffin tin and push all the way down. Allow excess dough to hang over sides. Divide pistachio cream among cups, then top each with a teaspoon of strawberry jam. Fold corners over lightly to cover filling, but don't push them down. Set aside in a warm place and let them rise for 40 minutes to 1 hour; the buns' folds should rise considerably.
• Place a clean, empty baking sheet in the center of the oven, and heat it to 400 degrees. When buns are done rising, place muffin tin on baking sheet and bake for 10 minutes. Turn sheet front to back, reduce oven temperature to 350 degrees and bake for another 10 minutes.
• While the buns bake, make the syrup: In a small pot, bring 1/3 cup plus 1 tablespoon water, the sugar and the honey to a boil. Remove from heat and stir in rose water.
• Remove buns from oven and brush generously with syrup; you don't have to use it all. Let cool slightly in the tin before removing and serving.

PISTACHIO MORNING BUNS

Steps:

• Toast the pistachios: Arrange an oven rack in the center position and heat oven to 350 degrees. Scatter the pistachios on a rimmed baking sheet and bake, shaking once, until they're golden brown and nutty smelling, 6 to 10 minutes. Remove from the heat and set aside to cool completely. Very finely chop the pistachios or crush them beneath a heavy pot, and set aside.
• Make the filling: In a small bowl, combine the sugar, lemon zest, cardamom and salt, and mix with your fingertips, rubbing in the lemon zest until the mixture is fragrant and well combined. Set aside 1/4 cup of the mixture for sprinkling over the baked buns, then combine the remaining sugar mixture with the chopped pistachios and set aside.
• Combine 1/2 cup butter and the honey in a small saucepan, and warm over low heat, stirring occasionally, until the butter is melted and the mixture is combined. Remove from the heat and set aside.
• Prepare the pans: Using a pastry brush, brush the bottom and sides of a 13-by-9-inch baking dish with the remaining tablespoon of room temperature butter, then set the pan aside.
• Roll out the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Dust underneath and on top of the dough with a bit of flour, then roll it out into a rectangle measuring about 22 inches long, 12 inches wide, and a scant 1/4 inch thick, dusting with more flour if necessary to prevent sticking. Try to work quickly to prevent the dough from warming, which will make it harder to slice the buns.
• Fill and form the buns: Dust off any excess flour, then brush the entire surface of the dough with all but 3 tablespoons of the honey butter mixture. (Reserve the remaining honey butter mixture for brushing over the baked buns.) Sprinkle the pistachio mixture evenly across the surface, pressing it gently into the dough so it adheres. Starting at one of the longer sides, roll the dough into a tight log. If the dough seems very soft, slide the log onto a baking sheet and chill until firm enough to slice, 10 to 15 minutes. Use a serrated knife to slice off the ends of the log, then cut it crosswise into three even sections. Cut each section into five even pieces, so you have 15 total. Arrange each piece cut side up in the prepared baking dish, forming a 3-by-5 grid.
• Proof the buns: Cover the pan with plastic wrap and let rise at room temperature until the buns are all touching, very puffed, and about doubled in size, 1 1/2 to 2 hours.
• Meanwhile, arrange an oven rack in the center position and heat the oven to 350 degrees.
• Bake the buns: Uncover the pan and transfer the buns to the oven. Bake, rotating the pan 180 degrees after 15 minutes, until the buns are golden brown all over, 20 to 25 minutes. Remove from the oven and immediately brush with the reserved honey butter. Sprinkle the reserved sugar mixture evenly over top, then let the buns cool completely in the pan.
• Serve: Use a small serrated knife to cut between the buns and all around the pan, then lift them out one at a time.