Ohhhhh I love love love Sticky Buns…
With a sniff of aniseed!
Since getting some rosewater and orange blossom water a few months back, I have been in a very Moroccan and Persian mood):
Very Subtle…Rosewater is…
As I am in a sticky bun mode, I spent some time pondering what I could do with pistachios in the form of sticky buns last week…
I wanted it to have that stickyness but also wanted to have like a filling in it:)
I have some nice ideas for the orange blossom water too and sticky buns…
So shall we get beasty ever so elegantly??
What will you need?
4 cups of strong bakers flour
pinch of salt
2tsps of ground aniseed
120 g butter
1 and half cups of warmed milk
splash of maple syrup
15g of dried yeast
100g pistachios, chopped
3-4 tbsp of Rosewater
1 cup of icing sugar
1-3 tbsp of milk.
Warm milk, add in maple syrup and stir in yeast.
Allow to froth and become creamy, usually about 15 minutes.
Combine, flour, salt and aniseed in a bowl and mix through.
Pour yeasty mix into dry and form a dough.
Knead until well combined and then slowly add in pieces of butter.
Mix until well combined and then knead for 5-6 minutes until soft but elastic.
Place in lightly oiled bowl , cover and leave for 2 hours.
Place marzipan, pistachios and rosewater in blender and combine.
You want it to be like a paste with the pistachios chunks through it.
It will be like a smooth paste but don’t over do the blitzing.
Place icing sugar and a dash of rosewater and milk in a bowl and stir until smooth.
This will be your icing.
Place dough on a lightly floured bench/board and roll out.
I usually do 30 cms by 45cms but you may like it thicker.
Spread the paste on the dough, leaving about a 1cm edging all round.
Staring from the longest edge side , roll up the dough.
When in a log, cut dough into 12-14 pieces and place in a roasting dish.
Leave a bit of breathing space as they will almost double.
Cover lightly and leave for 2 hours.
Preheat the oven to 200 celsius 30 minutes before buns are ready.
Place in oven and bake for 10 minutes and then reduce heat to 175 celsius and bake for a further 35 minutes.
Remove from oven when baked and allow to cool in the pan.
When cool, drizzle icing over the top.
You can also reduce some rosewater or make a sugar syrup and add in some rosewater and brush over the buns instead of icing for a glossy look.
Best eaten on the day they are made:)
But just as good slightly warmed or toasted the next few days…
Even better as a bread and butter pudding a few days later:)