Chocolateandpistachiowhiligigbuns 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-PISTACHIO BISCOTTI



Chocolate-Pistachio Biscotti image

Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10

6 tablespoons unsalted butter, softened, plus more for baking sheet
2 cups all-purpose flour, plus more for baking sheet
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nuts
1/2 cup chocolate chips
Pistachio ice cream

Steps:

  • Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
  • Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
  • On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.

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