An update on classic cinnamon buns, with raspberry and pistachio...

An update on classic cinnamon buns, with raspberry and pistachio filling. Credit: Marge Perry

1 (. 75 ounce) packet active dry yeast

½ teaspoon salt

3 cups all-purpose flour

¾ cup + 2 tablespoons milk, divided

2 large eggs

6 tablespoons unsalted butter, melted

1 ½ cups seedless raspberry jam

¾ cup chopped pistachios

1 cup confectioners’ sugar

½ teaspoon vanilla extract

1. Combine the yeast, salt and flour in the mixing bowl of a stand mixer.

2. Add ¾ cup of the milk, eggs, and melted butter and mix on medium speed (preferably with a dough hook attachment) until a soft dough forms, about 4 to 6 minutes.

3. Coat a clean bowl with cooking spray and add the dough. Cover with plastic wrap and let rise until the dough is doubled in size, about 1 hour. Meanwhile, coat the inside of a 9 x 13 baking pan with cooking spray.

4. Punch the dough down and knead it two or three times. Roll it into a 20 x 12-inch rectangle.

5. Spread the jam on the surface, leaving a 1-inch border all the way around. Sprinkle with ½ cup of the pistachios. Starting with the long edge, roll the dough up fairly tightly. Cut it across in 16 even slices. Place the slices, cut side facing up, in the prepared pan. Cover with plastic wrap and let the buns rise 45 minutes at room temperature, or overnight in the refrigerator. If you let them rise overnight, allow them to stand at room temperature 45 minutes before proceeding.

6. Preheat the oven to 350 degrees. Remove the plastic and bake the buns until they are browned and cooked through, 25 to 27 minutes. Cool 20 minutes.

7. Make the glaze: stir the confectioner’s sugar, remaining 2 tablespoons milk and vanilla until smooth. Drizzle the glaze over the cooled buns with a spoon, sprinkle with the remaining ¼ cup pistachios, and let set at least 10 minutes before serving.


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