Preparation time is 1hours 15minutes
Cook time is 15minutes
Total time is 1hours 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
12
Dough
- 2 1/2 cups plain flour
- 7grams instant dried yeast
- 1/2 cup milk, lukewarm
- 1/3 cup caster sugar
- 2 eggs
- 1/4 cup light olive oil
- 1tablespoons honey
- 1 egg, lightly beaten
- 300mL thickened cream
- 2 1/2tablespoons icing sugar mixture
- 1/4 cup finely chopped pistachios
- 25grams dark chocolate, melted
- 10grams freeze dried raspberries
Description
Wow your guests with these stunning brioche-like buns, generously filled with a delicious cream filling and adorned with artful garnishes.
Instruction tip
Prep tip:Baked buns can be made up to a day ahead. Store in an airtight container in a cool place.
Method
Step 1 of 3
To make dough, place 1/2 cup flour in a large bowl of an electric mixer. Combine yeast, milk and 2 tsp caster sugar in a jug, then stir into flour until combined. Set aside in a warm place for 30 minutes or until doubled in size. Combine remaining flour and remaining sugar with remaining dough ingredients and beat on a low speed with a dough hook for 5 minutes. Scrape down the side of bowl and increase to medium-low speed. Beat for a further 5 minutes.
Step 2 of 3
Transfer dough onto a lightly oiled bench and gently knead into a ball. Place in an oiled bowl and cover with greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Punch down dough and divide into 12 equal portions. Roll portions into balls and place on 2 oven trays lined with baking paper. Cover and set aside for a further 30 minutes.
Step 3 of 3
Preheat oven to 200°C/180°C fan-forced. Brush dough balls with beaten egg. Bake for 12 minutes or until golden brown. Cool. Using an electric mixer, beat cream and 2 tbs icing sugar in a bowl until soft peaks form. Cut a small wedge in the top of each bun, without cutting all the way through. Pipe or spoon cream into each and smooth over tops. Dip 4 buns into pistachio. Drizzle chocolate over 4 buns. Combine dried raspberries and remaining icing sugar, and use to dust remaining buns. Serve.
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