Rosewater, Pistachio & Marzipan Sticky Buns…

Very Moorish!

Ohhhhh I love love love Sticky Buns…

With a sniff of aniseed!

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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…

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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

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150g marzipan

100g pistachios, chopped

3-4 tbsp of Rosewater

1 cup of icing sugar

1-3 tbsp of milk.

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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.

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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.

Set aside.

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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.

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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.

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P1070636 (800x600)ENJOY, ENJOY, ENJOY!!

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:)

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6 thoughts on “Rosewater, Pistachio & Marzipan Sticky Buns…

  1. Pingback: Greedyboy Browned Butter & Vanilla Sticky buns…. | Greedybread

  2. love them! thank you so much for participating to Panissimo with these creative buns. never had a version with rose water and pistachio, a wonderful fusion recipe! ciao and see you at the end of the month for the roundup!

  3. Pingback: Yummilicious!! NZ Classic…Cream buns… | Greedybread

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