Rosie Makes: Blood Orange, Cardamom & Pistachio Buns

Blood Orange, cardamom and pistachio buns

One of the seasonal joys – indeed, maybe even Winter kitchen saviours – at this time of year is the arrival of blood oranges. They add welcome colour to these grey days and are one of my all-time favourite ingredients. I’ve been working on three recipes to celebrate blood orange season that I’ll be sharing over the next wee while, starting with these blood orange, cardamom and pistachio buns. Inspired by one of my favourite bakeries in Edinburgh, our local Bits Bake Shop – which has one of the best selections of sweet treats in the city – these buns are lightly spiced and zesty, with the richness of pistachios and a fresh blood orange glaze. To make the buns, you will need:

250g plain flour, plus up to 25g more if the dough is too sticky
150ml whole milk
40g butter
25g sugar
7g sachet fast action yeast
1 tsp cardamom
Zest of half a blood orange
Filling:
60g butter
60g light brown sugar
1tsp cardamom
Zest of half a blood orange
30g Pistachios toasted and chopped
For the glaze:
75g icing sugar
1 tbsp blood orange juice.

First, make the dough. Warm the milk with the butter and mix until the butter is melted through and the mixture is around body temperature. Measure the flour into the bowl of a stand mixer and add the yeast. Add the liquid ingredients and sugar, along with the cardamom and orange zest and knead in the stand mixer for around ten minutes. Add a little more flour if the dough is too sticky to handle.

Blood Orange, cardamom and pistachio buns

Set aside to prove until at least double in size – either overnight somewhere cool or for a couple of hours in the kitchen. Once proved, decant the dough onto a lightly floured surface, knead briefly again and roll the dough out into a large rectangle – approx 15 x 20 cm. Make the filling by creaming the butter, sugar and cardamom powder with the orange zest. Spread evenly over the surface of the dough and sprinkle with the toasted pistachios.

Blood Orange, cardamom and pistachio buns

Roll the dough tightly lengthways until you have a long sausage shape. Cut into 2 cm pieces using a sharp knife (my dough made 14 buns).

Blood Orange, cardamom and pistachio buns

Arrange in a lined baking tin, spaced slightly apart, and leave to prove again for another half an hour at least, or until double in size.

Blood Orange, cardamom and pistachio buns

Blood Orange, cardamom and pistachio buns

Bake at 180C fan for 18-20 mins, or until golden brown. Remove from the oven and brush with warmed golden syrup to add shine if you want. Make the glaze by mixing the icing sugar and blood orange juice and drizzle it over the top of the buns.

Blood Orange, cardamom and pistachio buns

Blood Orange, cardamom and pistachio buns

Blood Orange, cardamom and pistachio buns

Best eaten on the day they are made, or warmed through the day after. They freeze as well! What are you baking this weekend?

Blood Orange, cardamom and pistachio buns

Blood Orange, cardamom and pistachio buns

Blood Orange, cardamom and pistachio buns

Recipe by me. Click here for more blood orange recipes.

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