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Marzipan and pistachio cardamom buns
5 from 2 votes

Marzipan and Pistachio Cardamom Buns

Soft sweet buns stuffed with a layer of marzipan and pistachio
Course Baking
Cuisine British
Keyword sweet buns
Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings 8
Calories 498kcal


  • 450 g strong white bread flour
  • 0.5 tsp salt
  • 2 tsp or 1 sachet easy bake yeast
  • 55 g caster 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
  • A little melted butter or a few sprays of Lurpak cooking mist


  • Place the flour in a bowl, and add the salt and yeast on opposite sides.
  • 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 teaspooto the bowl.
  • Add the sugar, then rub in the butter.
  • Mix in the egg and then add the water and 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.
  • 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.
  • 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.
  • 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 degrees for 25-30 minutes until baked all the way through. It may take longer than you think to cook through in the centre.


Calories: 498kcal | Carbohydrates: 70g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 173mg | Potassium: 336mg | Fiber: 5g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 4mg