Swedish Cardamom Pistachio Buns - Page 3

Shaping The Buns
Place risen dough on a lightly floured surface. Lightly press into a rectangle. Roll into a 14×21 inch (35×53 cm) rectangle.
Spread the filling evenly on the dough. Don’t put too much as it will be difficult to shape later. You might have a bit balance of the filling.
Fold the dough into ⅓ by folding the left and right side of the dough to the center, overlapping each other. Twist the dough 90º towards you. Gently roll the dough into 9 inch (23 cm) height.

Cut into ⅔ inch (3.5 cm) strips. Cut each strips in half, leaving 1 inch (2.5 cm) uncut at one end.
Take 2 attached strips and gently pull on each end to make them slightly longer. Then twist them. Hold the uncut end between your 2 fingers and thumb and wrap the strips around them 2 times. Run the end of the strips between your 2 fingers and tuck the end in from the bottom.
Place in a baking sheet on a baking tray. Continue with the rest of the strips. Cover loosely with a cling film and leave for them to puff up a bit, around 20 minutes.

Brush with egg wash and bake in a preheated oven at 350ºF (175ºC) for 30 minutes or until golden brown and fully cooked.
Once removed from the oven, immediately brush the top with some warm honey and sprinkle some crushed pistachio.
Note: please refer to the video above for better understanding on how to shape the buns.

How To Serve
Serve warm with some tea or your favourite drinks.

How To Store
Keep in an airtight container on the kitchen top for maximum 3 days.
Heat buns in microwave to get them fresh again, if you were to have them the next day.
To freeze: wrap buns individually with cling film, place in a ziplock bag in the freezer. Defrost at room temperature. Heat in microwave to bring it back to life.

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