Marzipan and Pistachio Cardamom Buns

5 from 4 votes

Marzipan and Pistachio Cardamom Buns

Soft sweet buns stuffed with a layer of marzipan and pistachio

Course Baking

Cuisine British

Prep Time 2 15

Cook Time 30

Total Time 2 45

Servings

Calories 498kcal

Author Lucy Allen | BakingQueen74

Equipment

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

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.

Nutrition