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