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.
Course Breakfast, Brunch
Cuisine American
Keyword recipe sticky buns, Sticky bun recipe, sticky buns
In the bowl of a stand mixer fitted with the dough hook attachment, mix the warm water, warm milk, sugar and yeast together.
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.
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.
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.
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.
Preheat the oven to 180°C/350°F.
Bake
Place the buns in the oven and allow to bake for 25-30 minutes until the buns are risen and golden.
Make the cream cheese frosting
Whip the softened cream cheese with the lemon zest and icing sugar. Add a pinch of salt. Remove the buns from the oven and allow to cool for 15 minutes then spread over the cream cheese frosting.