Get ready to transform your kitchen into a bakery of dreams with these irresistible Pistachio Lemon Sticky Buns! Imagine biting into a warm, pillowy pastry bursting with the nutty crunch of pistachios and the bright, zesty essence of fresh lemon. These aren't just ordinary sticky buns - they're a culinary adventure that will tantalize your taste buds and impress even the most discerning dessert lovers. Whether you're a seasoned baker or a weekend kitchen warrior, this recipe promises to elevate your baking game and create a show-stopping treat that will have everyone begging for seconds!
Prep Time: 40 mins
Cook Time: 25 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tbsp active dry yeast
- 1/2 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup pistachios, chopped
- 1/2 cup lemon zest
- 1/4 cup brown sugar
- 1/4 cup honey
Instructions
- In a large mixing bowl, combine warm milk, active dry yeast, and 1 tablespoon of sugar. Let sit for 5-7 minutes until the mixture becomes foamy and activates.
- Add melted butter, remaining sugar, salt, and egg to the yeast mixture. Whisk thoroughly until well combined and smooth.
- Gradually incorporate all-purpose flour into the wet ingredients, mixing until a soft, slightly sticky dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until elastic and smooth.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for approximately 1 hour or until doubled in size.
- While dough rises, prepare the filling by mixing chopped pistachios, lemon zest, brown sugar, and honey in a separate bowl.
- After dough has risen, punch down and roll out on a floured surface into a large rectangle approximately 12x16 inches.
- Spread the pistachio-lemon filling evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough tightly from the long side, creating a log shape. Slice into 12 equal rounds using a sharp knife.
- Place the rounds in a greased 9x13 inch baking pan, leaving slight space between each bun. Cover and let rise again for 30 minutes.
- Preheat oven to 375°F (190°C). Bake the sticky buns for 22-25 minutes until golden brown and center is cooked through.
- Remove from oven and let cool for 10 minutes. Drizzle additional honey over the top if desired before serving warm.
Tips
- Yeast Activation is Key: Ensure your milk is warm (not hot) to properly activate the yeast without killing it. The mixture should become foamy within 5-7 minutes.
- Kneading Technique: When kneading the dough, use the heel of your hand and push, fold, and turn repeatedly. This develops the gluten and creates a smooth, elastic texture.
- Rising Environment: Find a warm, draft-free spot for dough rising. A turned-off oven with the light on or near a sunny window works perfectly.
- Even Rolling: Use a ruler or measuring tape to ensure your dough rectangle is evenly rolled out for consistent bun sizes.
- Filling Distribution: Spread the pistachio-lemon filling carefully to ensure every bite has a perfect balance of flavors.
- Cooling is Crucial: Let the buns rest for 10 minutes after baking to allow the filling to set and prevent burning your mouth.Pro Tip: For extra decadence, consider adding a cream cheese glaze or sprinkling extra chopped pistachios on top before serving!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 6g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 40mg
