Triple-Pistachio Breakfast Buns, the Make-Ahead Breakfast of Your Dreams

The biggest change to this dough is a reduction in sugar, fat, and moisture , to compensate for the addition of pistachio paste, which contains all three. The fat that’s included in the dough isn't butter, but roasted pistachio oil , to further boost the overall flavor.

In my experience, this take about 25 minutes on low-speed , but the exact timing will vary depending on the mixer's power, as well as small details like the specific flour and Greek yogurt involved. Which is to say, don't put too much stock in the estimated time, but instead pay attention to the visual and textural cues; look for a dough that's supple and elastic, if not perfectly smooth.

After the first rise, turn the dough out onto a lightly floured surface and roll it into a large square, then cover it with a layer of pistachio butter . I cover the rolls with foil and refrigerate them overnight ; sometimes, I'll even stash the pan in the freezer, and then thaw the dough overnight in the fridge before baking the buns like normal in the morning. And honestly, that flexibility in cold storage is where this recipe shines, as it enables me to make fancy breakfast options for holidays and special occasions, without having to actually put in any work on those particular dates.

Any bread has the potential to feel gummy and dense while piping hot, since its crumb structure isn’t yet set, but the soft texture of the pistachio paste in the filling and dough makes that doubly true for these buns. So please, despite the temptation, let the buns cool before you dig in. Not all the way to room temperature by any means, but somewhere in the low 100s, please.

Finally got around to making the pistachio ice cream, having splurged on Sicilian pistachio cream. Have wondered what I was going to do w/ the balance of the cream and the pistachios.

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