Pistachio rolls with raspberries
Recipe for pistachio buns with pistachio cream and raspberries
Prepare with me today amazing and delicious pistachio rolls. These sweet pistachio buns, rolled with pistachio cream, chopped pistachios, and fresh raspberries, taste simply heavenly. Add a delicious raspberry glaze prepared with raspberries, and no one will pass by these buns indifferently! Check out my step-by-step recipe, with photos and a preparation video, and see how to make pistachio buns that will delight everyone!
Table of content
Pistachio rolls with raspberries step-by-step recipe
If you love sweet and fragrant yeast cakes and delicious yeast rolls, then you must try the recipe for buns with pistachios and raspberries.
Pistachio yeast buns recipe with video
Składniki
ingredients for yeast dough
- 15 g fresh yeast
- 1 teaspoon sugar
- 125 ml milk (lukewarm)
- 300 g wheat flour (2 cups)
- 50 g sugar (1/4 cup)
- 1 egg (size L)
- 40 g butter (softened)
ingredients for bun filling
- approx 50 g pistachio cream
- approx 30 g pistachios (chopped)
- approx 100 g raspberries
ingredients for raspberry glaze
- 150 g powdered sugar (1 cup)
- 50 g raspberries (crushed)
- approx 1 tablespoon milk
- approx 20 g pistachios (chopped – optional)
Instrukcja
How to make pistachio yeast buns with raspberries step by step
Step 1 – prepare the yeast starter
- Crumble the yeast into a bowl, add sugar and a little lukewarm milk – mix until the yeast dissolves.15 g fresh yeast, 1 teaspoon sugar, 125 ml milk
- Add the rest of the milk and mix.
- Cover the bowl with cling film or a kitchen towel and set aside in a warm, draft-free place for about 20 minutes for the starter to activate.
Step 2 – prepare the yeast dough for the buns
- In a large bowl, place the flour, sugar, butter in pieces, and egg.300 g wheat flour, 50 g sugar, 1 egg, 40 g butter
- Add the puffed-up yeast starter.
- Knead an elastic dough – I knead it with a mixer with a dough hook attached. I knead for about 10 minutes until the dough easily pulls away from the sides of the bowl, is elastic and smooth – the dough will be dense.
- Cover the bowl with the dough with cling film or a kitchen towel and set aside in a warm, draft-free place for about an hour until the dough rises significantly.
Step 3 – prepare the pistachio buns
- Take the risen dough out onto a lightly floured surface and knead briefly.
- Roll out into a thin sheet about 0.5 cm thick.
- Spread the top of the dough with pistachio cream.approx 50 g pistachio cream
- Sprinkle the dough with chopped pistachios – you can omit them if you don’t have any.approx 30 g pistachios
- Sprinkle the top of the dough with raspberries.approx 100 g raspberries
- Roll the dough into a log – I start from the narrower edge.
- Mark the cutting points for the buns on the dough with a sharp knife – I first mark the center, then the centers of each half, and then the centers of each section.
- Cut the dough into buns – I recommend using thread – e.g., dental floss.
- Arrange the buns in a larger baking dish (mine was greased with butter and floured) or on a large baking sheet lined with parchment paper.
- Cover them with film or a towel and set aside for about 30 minutes for the buns to puff up.
- Meanwhile, preheat the oven to 180 degrees Celsius (top/bottom heat mode).
Step 4 – bake the pistachio buns
- Uncover the buns and place them in the preheated oven.
- Bake for about 20 minutes – until nicely browned.
- Cool the buns after baking.
Step 5 – prepare raspberry glaze for the buns
- Transfer the powdered sugar to a bowl and add the raspberries crushed with a fork.150 g powdered sugar, 50 g raspberries
- Add 1 tablespoon of milk and mix together – if needed, add a little more milk.approx 1 tablespoon milk
- Spread the glaze over the buns.
- Finally, you can additionally sprinkle them with chopped pistachios.approx 20 g pistachios
Film
Uwagi
Wartości Odżywcze
Pistachio buns with raspberries – notes
While preparing for the pistachio cheesecake recipe and a pistachio cake for my daughter’s birthday, I stocked up quite a bit on pistachio cream and wondered how to use it. That’s how I came up with the idea for yeast buns with pistachio cream. I personally love all kinds of yeast rolls, and cinnamon buns are among my favorites. So I decided that pistachio buns with raspberries would be a hit! Especially since the combination of raspberries and pistachios had already worked so perfectly with my pistachio cake with raspberries. Without much thought, I prepared the yeast dough and baked these extraordinary buns. I showed them off on my Stories, and the response was huge. Everyone asked me for the recipe :) On Saturday, I sat down at my computer, and here it is – the recipe for yeast rolls with pistachio cream and raspberries :)
What ingredients are needed to prepare pistachio buns?
The yeast dough itself is very basic. After kneading, it is dense and elastic, which ensures that the dough can be nicely and thinly rolled out and rolled into a tight spiral. Below is a condensed list of products I used and possible substitutes.
- yeast – I always use fresh yeast; if you don’t have fresh, you can use instant yeast – a 7g packet is enough
- wheat flour – type 500 or 550 flour will be best, but you can also use type 450 flour
- milk – I use 1.5% milk; you can use milk with a different fat content or substitute with plant-based milk – just remember to keep the milk lukewarm and not too hot
- pistachio cream – I used pistachio cream bought at Biedronka; this cream is sweet and no additional sugar is needed
- raspberries – use fresh raspberries for the dough, and if you have frozen ones, thaw them beforehand and drain lightly
How to make pistachio buns from dry yeast?
If you use dry yeast, you don’t need to prepare a preliminary yeast starter. In that case, add the yeast to a bowl with flour and the remaining ingredients, pour in the milk, and knead an elastic dough. Then proceed according to the individual steps of the recipe.
Can pistachio buns be made without raspberries?
Of course! If you don’t have raspberries, or don’t like them, you can omit them. Roll the yeast dough with just pistachio cream and chopped pistachios. You can also replace raspberries with other fruits – e.g., blueberries. Instead of raspberry glaze, prepare a regular glaze. Do not add raspberries to the powdered sugar; just use a little more milk to get a slightly runny glaze.
How to store yeast buns with pistachio cream?
To keep pistachio buns fresh longer, it’s worth covering them with cling film (if they are in a baking dish) or transferring them to an airtight container. Like most yeast cakes, these pistachio buns may be less soft on the second day than on the first, but they still taste delicious. If you have a microwave, you can easily refresh them. Just heat a pistachio bun with raspberries for about 20-30 seconds, and it will become soft and fluffy again :)
I hope these pistachio rolls with raspberries will appeal to you and your loved ones, and you’ll enjoy baking them. By the way, I highly recommend my Instagram profile, where you’ll also find my recipes, and you can easily save them for later :)
Recommended recipes for yeast buns
If you love homemade sweet yeast baked goods, be sure to try my other recipes as well. Here I recommend, among others, three such sweets, and many more on my blog – you are cordially invited.
Popularne Przepisy
Polecane przepisy
Pistachio Cream Buns Recipe
Try my recipe for "Pistacjanki" with raspberries. What exactly are they? They are delicious pistachio yeast buns filled with pistachio cream and topped with chopped pistachios. I added fresh raspberries to these buns, which create a beautiful color contrast with the green pistachio cream. Once baked, I glazed them with an incredible raspberry icing made with real fruit. These pistachio buns look stunning and taste absolutely heavenly. This simple, detailed recipe—complete with photos and a step-by-step video—ensures that anyone can bake them! Give them a try!
