Photography: James Moffatt / Styling: Steve Pearce
Bring a little Italian indulgence to afternoon tea with these pistachio and raspberry Italian cream buns. Soft, golden buns, delicately flavoured with honey, vanilla and orange rind, are filled with rich pistachio paste and generous clouds of whipped cream. Sour cream adds a gentle tang to balance the sweetness, while pistachios and raspberries provide crunch, colour and a fresh finish. Serve for a special gathering, a weekend treat or an impressive dessert that’s just as delightful to admire as to eat.
Ingredients
Method
Combine ⅓ cup flour, yeast and milk in a large bowl and whisk to combine. Cover and set aside for 10 minutes, or until light and sponge-like.
Add eggs, sugar, oil, honey, vanilla and orange rind in the bowl and mix. Add flour and mix until a sticky dough. Cover and set aside for 10 minutes.
Turn out onto a lightly oiled surface and knead until smooth. Cover and set aside for 10 minutes. Knead again and repeat process 2 times.
Cover and set aside to proof for 1 hour, or until doubled in size.
Punch out dough, divide into 9. Shape into smooth balls.
Place on 2 large baking trays lined with non-stick baking paper. Lightly cover with greased plastic wrap and set aside for 1 hour, or until doubled in size.
Preheat oven to 200°C (180°C fan-forced). Whisk egg yolk and milk together. Brush over buns and bake for 15 minutes, or until golden and cooked through.
Combine cream, sour cream and icing sugar and vanilla in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
Use a small, serrated knife to cut a small wedge out of each bun.
Spoon pistachio paste into each bun cavity. Place cream in a piping bag, fitted with a 1cm-round nozzle. Fill with cream and, using a pallet knife or butter knife, smooth the top sides.
Decorate with pistachios and raspberries and serve immediately or refrigerate for 2 hours.
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