• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74

menu icon
go to homepage
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker Tips
    • Slow Cooker Baking
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Bread

    Published on Apr 10, 2015. Modified on Nov 10, 2024 by bakingqueen74. This post may contain affiliate links. 16 Comments

    Marzipan and Pistachio Cardamom Buns

    311 shares
    • 38
    ↓ Jump to Recipe

    Marzipan and pistachio cardamom buns are delicious sweet rolls filled with rolls of marzipan and chopped pistachio. They make a delicious breakfast for a special occasion!

    Marzipan and pistachio cardamom buns
    Jump to:
    • Enriched dough
    • Cardamom
    • Marzipan filling
    • Ideal for breakfast
    • Ingredients
    • Step by step
    • More sweet rolls
    • Recipe
    • Reviews

    Enriched dough

    The whole process of making bread really intrigues me.

    From the kneading (which I tend to do by hand as it is more fun than using the dough hook in the stand mixer!) to the proving stage when it magically doubles in size, it seems more like magic than cooking.

    The versatility of your basic bread dough is also amazing.

    These gorgeous, pastry-like buns are made from the same basic enriched dough recipe as I used for my recent fruit bread crown, with different additions and method of course.

    Who would think that bread would be so versatile?

    Marzipan and pistachio cardamom buns

    Cardamom

    I used freshly-ground cardamom to flavour these marzipan and pistachio cardamom buns.

    Cardamom is often used in Scandinavian baking, and I wanted to try it out as I have otherwise only had cardamom pods in Indian dishes.

    My pestle and mortar were put to good use to split the cardamom pods then grind the seeds inside to a powder.

    Although it smells very strong, as I only used about half a teaspoon of ground cardamom, the finished buns have just a hint of flavour to them after baking.

    This recipe is my twist on the classic Swedish cardamom bun, with the marzipan and pistachio filling.

    Marzipan and pistachio cardamom buns

    Marzipan filling

    At Christmas I bought too much marzipan for my Christmas cake, and I’ve been trying to work out what to use it up in ever since.

    I decided to roll out the marzipan and roll it into the buns and see what would happen.

    A word of advice, roll it out as thinly as possible, on a non-stick baking tray or similar if you have one.

    Mine was perhaps a little too thick, but delicious all the same!

    In addition to the marzipan I used some chopped pistachios in the buns.

    Because of the rich marzipan layer, I felt the buns didn’t need any additional frosting on them.

    A thick glacé icing would go well on them if you fancy topping them though.

    Ideal for breakfast

    We loved these buns for a delicious breakfast treat. Make your own pastries, who needs a coffee shop!

    Marzipan and pistachio cardamom buns

    Ingredients

    Here is what you will need for this recipe; get the quantities in the recipe card further down:

    • strong white bread flour
    • salt
    • easy bake yeast
    • caster sugar
    • unsalted butter at room temperature
    • egg
    • semi-skimmed milk
    • cardamom pods
    • golden marzipan
    • shelled pistachios

    Step by step

    1. Place the flour in a bowl, and add the salt and yeast on opposite sides.
    2. Split the cardamom pods with a pestle and mortar, then grind the seeds to a fine powder. Add this (for me this yielded half a teaspoon of ground cardamom) to the bowl.
    3. Add the sugar, then rub in the butter.
    4. Mix in the egg and then add the water and milk.
    5. Mix to form a sticky dough.
    6. Tip the dough onto a floured surface and knead for ten minutes until the dough is smooth and elastic.
    7. Place the dough in an oiled bowl, cover with clingfilm and leave it in a warm place for about an hour, or until doubled in size.
    8. Punch back the dough to remove the air. Press it out into a large rectangle on a silicone baking mat.
    9. Roll out the marzipan as thin as possible. It will stick to the surface and to the rolling pin.
    10. Place the marzipan on top of the dough.
    11. Brush the top of the marzipan with the melted butter, or spray on the Lurpak cooking mist.
    12. Sprinkle the caster sugar over the top, then the chopped pistachios.
    13. Roll the dough up on one of the long sides, as if you were making a Swiss roll.
    14. Slice the large roll into approx 9 slices.
    15. Spray a silicone baking dish with cooking mist, and arrange the slices in the dish. If you have any extra you can cook them on a tray or in a separate dish.
    16. Cover the dish with clingfilm and allow the dough to rise again for around 30-45 minutes. They should double in size again.
    17. Remove the clingfilm and bake in a preheated oven at 180°C for 25-30 minutes until baked all the way through. It may take longer than you think to cook through in the centre.

    Enjoy warm as a delcious breakfast or afternoon treat. These buns are delicious warmed through again on the second day.

    Marzipan and pistachio cardamom buns

    More sweet rolls

    For more sweet roll or bun ideas, have a look at these delicious recipes:

    • Cranberry and cinnamon buns from Sisley from Sew White
    • Korvapuusti or Finnish cinnamon buns from Rachel from Vagabond Baker
    • Cardamom buns from Bintu from Recipes From a Pantry

    Pin for later!

    Marzipan and pistachio cardamom buns, a recipe perfect for breakfast

    Recipe

    Marzipan and pistachio cardamom buns.

    Marzipan and Pistachio Cardamom Buns

    Soft sweet buns stuffed with a layer of marzipan and pistachio
    5 from 4 votes
    Print Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 2 hours hours 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 2 hours hours 45 minutes minutes
    Servings: 8
    Calories: 498kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 450 g strong white bread flour
    • 0.5 tsp salt
    • 2 tsp or 1 sachet easy bake yeast
    • 55 g caster sugar (superfine sugar)
    • 55 g unsalted butter at room temperature
    • 1 egg
    • 120 ml water just boiled
    • 120 ml semi-skimmed milk
    • About ten cardamom pods

    For the filling:

    • 1 block of golden marzipan
    • A few handfuls of shelled pistachios chopped
    • 2-3 tsp caster sugar (superfine sugar)
    • A little melted butter or a few sprays of Lurpak cooking mist
    UK Measurements – US Measurements

    Equipment

    weighing scales
    weighing scales
    mixing bowl
    mixing bowl
    spatula
    spatula

    Instructions 

    • Place the flour in a bowl, and add the salt and yeast on opposite sides.
      450 g strong white bread flour, 0.5 tsp salt, 2 tsp or 1 sachet easy bake yeast
    • Split the cardamom pods with a pestle and mortar, then grind the seeds to a fine powder. Add this (for me this yielded half a teaspoon) to the bowl.
      About ten cardamom pods
    • Add the sugar, then rub in the butter.
      55 g caster sugar (superfine sugar), 55 g unsalted butter
    • Mix in the egg and then add the water and milk.
      1 egg, 120 ml water, 120 ml semi-skimmed milk
    • Mix to form a sticky dough.
    • Tip the dough onto a floured surface and knead for ten minutes until the dough is smooth and elastic.
    • Place the dough in an oiled bowl, cover with clingfilm and leave it in a warm place for about an hour, or until doubled in size.
    • Punch back the dough to remove the air. Press it out into a large rectangle on a silicone baking mat.
    • Roll out the marzipan as thin as possible. It will stick to the surface and to the rolling pin.
      1 block of golden marzipan
    • Place the marzipan on top of the dough.
    • Brush the top of the marzipan with the melted butter, or spray on the Lurpak cooking mist.
    • Sprinkle the caster sugar over the top, then the chopped pistachios.
      2-3 tsp caster sugar (superfine sugar), A few handfuls of shelled pistachios
    • Roll the dough up on one of the long sides, as if you were making a Swiss roll.
    • Slice the large roll into approx 9 slices.
    • Spray a silicone baking dish with cooking mist, and arrange the slices in the dish. If you have any extra you can cook them on a tray or in a separate dish.
      A little melted butter or a few sprays of Lurpak cooking mist
    • Cover the dish with clingfilm and allow the dough to rise again for around 30-45 minutes. They should double in size again.
    • Remove the clingfilm and bake in a preheated oven at 180℃ / 350℉ for 25-30 minutes until baked all the way through. It may take longer than you think to cook through in the centre. Check by tapping on the base, it will sound hollow when cooked through.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    Linking up with Jen’s Food and Utterly Scrummy Food for Families for their new linkup Bready Steady Go

    More Bread

    • Close up of hot cross buns on a white plate.
      Lemon Hot Cross Buns
    • Loaf of bread with two slices cut out, showing the soft centre, on white striped cloth.
      Slow Cooker White Bread
    • Close up of soda bread after baking, on baking tray.
      Easy White Soda Bread
    • Bread loaf on a cooling rack.
      Easy Beer Bread

    Reader Interactions

    Comments

    1. lucyparissi says

      April 21, 2015 at 8:12 pm

      I love sweet buns – my favourite thing to eat and bake. Marzipan works so well doesn’t it? These look totally delicious – thanks for linking with #CookBlogShare

      Reply
    2. Jenny @ modern family baking says

      April 15, 2015 at 8:47 pm

      These are just beautiful, I make a lot of bread but I’ve never used cardamom in it. Popping over from recipe of the week / bake of the week. I’ve actually just launched a new linky called #FamilyBakes on my site Modern Family Baking if you were interested in joining in?

      Reply
    3. Hollie B says

      April 12, 2015 at 9:17 pm

      wow… these look super amazing. I would love one or two (or three) of these with a cup of tea!

      Reply
    4. fashionmommywm says

      April 12, 2015 at 9:10 pm

      They look absolutely delicious, and the flavours sound so unusual and interesting.

      #UKBloggers

      Reply
    5. kneadwhine says

      April 12, 2015 at 9:03 pm

      Oh goodness – these look SO tasty. I just want to eat them all now. Please?

      Reply
      • bakingqueen74 says

        April 14, 2015 at 8:38 pm

        I will be making some more soon, will a klaxon work for you? 🙂

        Reply
    6. jensfood9 says

      April 12, 2015 at 8:21 pm

      Ooh yes please! Love the marzipan in the middle.Baking bread is so much fun as it’s a great vehicle for creativity. Thanks for joining in with Bready Steady Go 🙂

      Reply
      • bakingqueen74 says

        April 14, 2015 at 8:37 pm

        Thanks Jen 🙂

        Reply
    7. choclette says

      April 11, 2015 at 6:03 pm

      Bread is a veritable wonder as are these buns. I want one now really badly.

      Reply
      • bakingqueen74 says

        April 14, 2015 at 8:36 pm

        Thanks Choclette, I need to make more very soon!

        Reply
    8. The Vagabond Baker says

      April 11, 2015 at 10:42 am

      I love the idea of marzipan in them, I’m so darn greedy though, I never have marzipan left over, any remnants are swiftly dealt with!
      I’ve just bought a swedish Fika recipe book, I can’t wait to dive in for more cardamom scented treats ❤

      Reply
      • bakingqueen74 says

        April 11, 2015 at 4:10 pm

        Ooh that sounds great! Look forward to seeing your trials

        Reply
    9. HedgeComber says

      April 11, 2015 at 10:25 am

      Oh gawd, they look scrummy! I bet your kitchen smelt divine as they were baking 🙂
      Janie x

      Reply
      • bakingqueen74 says

        April 11, 2015 at 4:10 pm

        It did, must say I did get a burnt finger trying one too soon 🙂

        Reply
    10. Bintu @ Recipes From A Pantry says

      April 11, 2015 at 8:16 am

      Please can I come over for breakfast?

      Reply
      • bakingqueen74 says

        April 11, 2015 at 4:08 pm

        You’re very welcome, I’ll let you know when I make more

        Reply
    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Shepherds pie in slow cooker pot, garnished with herbs.
      Slow Cooker Shepherd’s Pie
    • White bowl of fish curry topped with red chilli.
      Slow Cooker Coconut Fish Curry
    • Close up of macaroni cheese in ceramic dish.
      Slow Cooker Mac and Cheese
    • Chicken spinach curry in slow cooker pot.
      Slow Cooker Chicken Saag Curry

    Seasonal

    • Cobbler with scone topping and blood orange slices on top.
      Plum and Blood Orange Cobbler
    • Roast chicken in a blue serving dish, with roast potatoes.
      Slow Cooker Whole Chicken
    • Chicken casserole in a white dish with onions and carrots to the side.
      Slow Cooker Chicken Casserole
    • Banana and blueberry bread on wooden board, two slices cut.
      Slow Cooker Blueberry Banana Bread

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 BakingQueen74 / Lucy Allen • All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.