Pistachio Lemon Sticky Buns

These pistachio lemon sticky buns scream Spring but will be enjoyed all year round. They are topped with a silky smooth cream cheese frosting and are the ultimate brunch treat.

Ingredients

I used an enriched dough for these sticky buns, as is usually done. This results in an incredibly moist, tender bun that bakes to a beautiful golden brown. The filling consists of softened butter, crushed pistachio nuts, lemon zest and sugar. The cream cheese frosting is entirely optional but adds delicious creaminess. If you’d prefer you can make a simple syrup with half cup each sugar and water, a few tablespoons of lemon juice and a tablespoon or two of butter and pour this over the buns as they come out of the oven instead of the cream cheese frosting.

• Milk.
• Instant yeast. 
• Sugar. 
• Flour. I used all purpose flour but bread flour will also work.
• Salt. 
• Butter. 
• Pistachio nuts. 
• Lemon zest.
• Cream cheese. 
• Icing sugar/powdered sugar. 
• Lemon juice.

How to make pistachio lemon sticky buns

1. Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, mix the warm water, warm milk, sugar and yeast together. It’s important that the liquid is warm, but not hot as this will kill the yeast. Allow the mixture to stand for 5 minutes then add the flour (I always start with 4 cups and add more if the dough is too wet) and salt. Mix on low speed until a sticky dough forms then add the flour, one tablespoon at a time, allowing each tablespoon to knead in before adding the next. The dough should be tacky but not wet and unmanageable. If it is, add another quarter cup of flour and knead in.
2. Allow to rise: Shape the dough into a ball then cover with plastic wrap. Allow to rise for 60-90 minutes in a warm spot until doubled in size.
3. Form the sticky buns: Tip the dough out onto a lightly floured surface. Roll out into a large rectangle, approximately 1cm thick. Spread the softened butter over the dough. Sprinkle the sugar over the butter and add the pistachios. Grate over lemon zest. Roll the dough into a tight roll and using dental floss (or a sharp knife), cut the dough into 12 even buns.
4. Proof: Transfer the buns to a greased baking dish. Cover with a damp tea towel and allow to proof for 30 minutes while you preheat the oven. At this point you can cover the buns well and place in the fridge overnight to proof before baking in the morning.
5. Bake: Place the buns in the oven and allow to bake for 25-30 minutes until the buns are risen and golden.
6. Make the cream cheese frosting: Whip the softened cream cheese with the lemon zest and icing sugar. Add a pinch of salt.
7. Finish: Remove the buns from the oven and allow to cool for 15 minutes then spread over the cream cheese frosting.

Can you freeze sticky buns?

The buns can be frozen before baking. Place the formed buns in a freezer-safe baking dish (a foil container is great for this) then cover with baking paper and foil. Freeze for up to 3 months. Allow to thaw and proof before baking.

Sticky bun recipes

1. Sticky cinnamon buns with pecans
2. Cinnamon rolls with chai icing