Blackberry Pistachio Buns
I first tried the blackberry pistachio flavour combo a few years ago when I had an interesting puff pastry from my local bakery. And it was the most delicious and refreshing, most summery little snack. Naturally, I craved them again on a late evening when the bakery was closed and couldn’t get them. So I came up with this blackberry pistachio buns recipe. Although this recipe uses a different kind of dough than the bakery, the flavour components are the same.
These buns are very aromatic, soft and crunchy, sweet but not overly sweet. They make a great dessert for those who are not into rich, decadent sweets. Additionally they are also great as a snack or a quick breakfast on the go.
When making the dough, I decided to mix some oat flour with the all-purpose flour to add a few more nutrients (mainly fibre and protein). I used fresh blackberries, but you could also use frozen ones, jut let them thaw and drain any excess juice (save it for later, use it in smoothies, or just drink it since it’s full of nutrients).
These buns call for a yeast leavened dough, for which you will need to set aside 2-3 hours for leavening. After you make the dough, you need to let it rise once for 1.5 to 2 hours. Then you flatten it out, spread the pistachio blackberry filling, and roll it. Cut it into equal sections, and let them rise for 30 minutes.
If you cut 12 sections, the baking time will be approximately 40 minutes. However, if you cut larger/ smaller sections, the baking time will differ. Keep an eye on the buns and take them out of the oven when they look golden/ golden-brown. You can poke the dough in the centre with a toothpick to see if they’re fully baked. If the toothpick comes out clean, they have fully baked and can come out of the oven.
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And finally, this is the recipe for the blackberry pistachio buns:
Blackberry Pistachio Buns
Servings 12 buns
Ingredients
For the buns:
- 3 cups (450 g/ 15 ¾ oz.) all-purpose flour
- 2 cups (200 g/ 7 oz.) oat flour
- 1 cup (100 g/ 3 ½ oz.) quick cooking oats
- ½ stick (60 g/ 2 oz.) unsalted butter, melted
- 1 ½ cups (360 ml/ 12 ½ fl. oz.) milk, warm
- ¾ cup (150 g/ 5 ¼ oz.) granulated sugar
- 2 large eggs, room temperature
- 2 tbsp. vanilla sugar
- 1 pouch (8 g) instant yeast
- 1 tsp. ground cardamom
- ½ tsp. salt
- 2 tbsp. flour for dusting the work surface
- 1 egg, beaten for brushing the dough
For the filling:
- 1 ½ cups fresh blackberries
- 1 cup pistachios, crushed
- ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
Instructions
For the buns:
- In a large bowl, place the all-purpose flour, oat flour, quick cooking oats, ground cardamom, salt, and whisk them together. Add the granulated sugar, vanilla sugar and instant yeast, and whisk again. Add the eggs, lightly beaten, warm milk, and mix well. Add the melted butter and knead the dough for 5 minutes.
- Transfer dough into a greased bowl and cover bowl with plastic wrap. Place it in a warm place and let the dough rise until doubled in volume, 1 ½ to 2 hours.
For the filling:
- In a bowl mix together, the blackberries with the sugar.
For the buns:
- Transfer the dough to a floured work surface. Flatten it out with your palm and roll it out into a 30 x 40 cm (12 x 16 inch) rectangle. Sprinkle the crushed pistachio, gently pressing down into the dough with your palm. Spread the blackberries, leaving 25 mm (1 inch) border along one long side. Tightly roll the dough and place seam side down making sure to seal the edges as best as you can. Cut 12 equal sections and place them on a on a baking tray lined with parchment paper. Cover the pan with plastic wrap and let them rise for 30 minutes.
- Preheat oven to 180°C (350°F).
- Brush the buns with beaten egg. Bake them for 40 minutes, or until golden brown. Once baked, let them cool in the baking pan for 5-10 minutes. Transfer to a cooling rack to cool completely.
