Chocolate And Pistachio Whirligig Buns Recipes

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CHOCOLATE AND PISTACHIO WHIRLIGIG BUNS



Chocolate and Pistachio Whirligig Buns image

This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast - an act all too often unnecessarily fraught with anxiety. The payoff for tackling one's fear, she argued, is big. Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios. They are not difficult - if you can follow directions, you can make them (really!) - and they are insanely delicious. You can also fill them with marmalade, or with honey and chopped walnuts.

Provided by Nigella Lawson

Categories     breakfast, brunch, breads, dessert, side dish

Time 1h35m

Yield 20 buns

Number Of Ingredients 13

1 2/3 cups milk
8 tablespoons unsalted butter, softened
5 to 5 1/2 cups all-purpose flour, plus more for dusting the work surface
1/3 cup sugar
1 ¼ teaspoon fine sea salt
3 packets rapid-rise, bread-machine or other instant yeast
2 large eggs
Vegetable oil for bowl
8 tablespoons unsalted butter, softened to room temperature
1 cup plus 1 tablespoon sugar
3/4 cup shelled pistachios
1 cup semisweet chocolate chips
1 large egg, beaten

Steps:

  • In a small saucepan, combine 8 tablespoons butter and the milk, and place over low heat until lukewarm, stirring to melt the butter. Remove from heat and allow to cool slightly.
  • In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
  • Using a mixer with a dough hook, or by hand, stir liquid ingredients into dry ingredients. Knead dough for 7-8 minutes until smooth and springy, adding more flour by the tablespoon if necessary to form a soft, slightly sticky dough. 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.
  • Line bottom of a 13-by-10-inch baking pan with parchment paper.
  • Punch down the dough. On a lightly floured surface, roll out dough to a rectangle about 22 by 12 inches.
  • To make filling, dollop the remaining 8 tablespoons softened butter over the dough and spread into an even layer. Sprinkle the sugar evenly over the butter. Chop pistachios until splintery, and sprinkle evenly over dough. Top with chocolate chips, pressing the chocolate and nuts gently into the dough. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, each 1-inch thick, and arrange with a cut side up in pan.
  • Position a rack in the center of the oven and preheat oven to 400 degrees. Brush buns with beaten egg, and let them sit in a warm place until puffed up and spongy to the touch, about 15 minutes. Bake until buns are risen and golden brown, 25 to 30 minutes. Let cool in the pan at least 30 minutes, then cut and serve warm.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 26 grams, Carbohydrate 47 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 168 milligrams, Sugar 20 grams, TransFat 1 gram

CHOCOLATE AND PISTACHIO WHILIGIG BUNS



Chocolate and Pistachio Whiligig Buns image

I found this yummy sounding recipe on the New York Times website. I haven't tried it yet, but I adore pistachios, and can't wait!

Provided by Mirj2338

Categories     Yeast Breads

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 14

5 -5 1/2 cups all-purpose flour
1/3 cup superfine sugar
1/2 teaspoon salt
3 packets bread machine yeast or 3 packets other instant yeast
7 1/2 tablespoons unsalted butter, softened
1 2/3 cups milk
2 large eggs
vegetable oil, for bowl
8 1/2 tablespoons unsalted butter, softened
1 cup superfine sugar, plus
1 tablespoon superfine sugar
3/8 cup shelled pistachios
1 cup semi-sweet chocolate chips
1 large egg, beaten

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.

CHOCOLATE AND PISTACHIO WHIRLIGIG BUNS RECIPE



Chocolate and Pistachio Whirligig Buns Recipe image

This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast - an act all too often unnecessarily fraught with anxiety The payoff for tackling one's fear, she argued, is big Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios

Provided by @MakeItYours

Number Of Ingredients 13

1 ⅔ cups milk
8 tablespoons unsalted butter, softened
5 to 5 ½ cups all-purpose flour, plus more for dusting the work surface
⅓ cup sugar
1 ¼ teaspoon fine sea salt
3 packets rapid-rise, bread-machine or other instant yeast
2 large eggs
Vegetable oil for bowl
8 tablespoons unsalted butter, softened to room temperature
1 cup plus 1 tablespoon sugar
¾ cup shelled pistachios
1 cup semisweet chocolate chips
1 large egg, beaten

Steps:

  • In a small saucepan, combine 8 tablespoons butter and the milk, and place over low heat until lukewarm, stirring to melt the butter. Remove from heat and allow to cool slightly. In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a medium bowl, beat eggs lightly, and then whisk in milk mixture. Using a mixer with a dough hook, or by hand, stir liquid ingredients into dry ingredients. Knead dough for 7-8 minutes until smooth and springy, adding more flour by the tablespoon if necessary to form a soft, slightly sticky dough. 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. Line bottom of a 13-by-10-inch baking pan with parchment paper. Punch down the dough. On a lightly floured surface, roll out dough to a rectangle about 22 by 12 inches. To make filling, dollop the remaining 8 tablespoons softened butter over the dough and spread into an even layer. Sprinkle the sugar evenly over the butter. Chop pistachios until splintery, and sprinkle evenly over dough. Top with chocolate chips, pressing the chocolate and nuts gently into the dough. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, each 1-inch thick, and arrange with a cut side up in pan. Position a rack in the center of the oven and preheat oven to 400 degrees. Brush buns with beaten egg, and let them sit in a warm place until puffed up and spongy to the touch, about 15 minutes. Bake until buns are risen and golden brown, 25 to 30 minutes. Let cool in the pan at least 30 minutes, then cut and serve warm.

PISTACHIO MORNING BUNS



Pistachio Morning Buns image

This is a decidedly less-sweet kind of morning bun, topped with a lemony, cardamom-scented sugar for crunch and flavor rather than the typical icing or sticky goo of a cinnamon bun. Unlike most sweet buns, which tend to stale quickly, these stay soft and pillowy long after they cool. The buns are best the day they're baked but will keep, stored airtight at room temperature, for up to 4 days. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.

Provided by Claire Saffitz

Categories     brunch, pastries, quick breads, dessert

Time 8h

Yield 15 buns

Number Of Ingredients 9

1 cup/128 grams raw shelled pistachios
1/2 cup/105 grams Demerara sugar
1 teaspoon finely grated lemon zest
3/4 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/2 cup/113 grams unsalted butter (1 stick), plus 1 tablespoon, at room temperature, for greasing the pan
2 tablespoons honey
1 recipe All-Purpose Enriched Bread Dough, chilled
All-purpose flour, for rolling

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.

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