Today I’d like to share my recipe for Apricot & Pistachio Buns. I’m so excited to be participating in my very first #Breadbakers event. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. I adore fruit in any way, shape or form so I was very happy with this month’s theme of “Stone Fruit”.
Sweet, tart apricots and salty, savory pistachios complement each other very nicely. For these Apricot & Pistachio Buns I highlight those flavors with a little cinnamon, ginger and one of my favorite spices, cardamom.
In the photos you can see the unusual technique I use for rolling the dough and forming the buns. I spent some time thinking about how to incorporate the nuts and fruit into the dough because I wanted to keep the apricots and pistachios somewhat separate. I thought the flavors would get muddled if I just mixed it all together. At first I considered mixing the apricots into the dough and then using the pistachios as a filling. But I was worried that the flavor of the apricots would get lost in the rich dough. Since the theme for today’s #Breadbakers event is “stone fruit” I wanted to be sure the apricots were front and center in the finished product.
So I decided to use both the fruit and nuts as filling, but layered them so that each flavor could stand out. It also happens that using this technique makes for a very striking pattern when a bun is cut to reveal the layers. Using apricot preserves in the glaze adds another layer of apricot flavor and the preserves give the glaze a beautiful color.
I baked the Apricot & Pistachio Buns in jumbo muffin tins, but you can line them up on a buttered or parchment lined sheet pan. If you use regular sized muffin tins you probably want to cut the buns a little smaller, maybe getting 14-16 buns instead of 12.
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Thanks to Mireille at The Schizo Chef for hosting this event. #BreadBakers – Stone Fruit
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