Breakfast
Pistachio Swirl Buns
Makes 12 buns
Pistachio Swirl Buns
Makes 12 buns
A riff on the classic cinnamon rolls, pistachios and almond extract shine in this simple and quick treat.
Ingredients
- 2 tablespoons unsalted butter, melted and divided, plus more (or nonstick cooking spray) for the pan
- ½ cup raw pistachios
- ¼ cup granulated sugar
- ¼ teaspoon ground cardamom
- Pinch kosher salt
- ¼ cup crumbled halvah (optional)
- 1½ pounds pizza dough, room temperature
Glaze:
- ½ cup confectioners’ sugar, sifted
- 1½ teaspoons water
- ¼ teaspoon almond extract
- Finely chopped pistachios, for garnish
Preparation
- Coat a 9-inch round baking pan with the butter or cooking spray; reserve.
- Put the pistachios, sugar, cardamom, and salt into a food processor or mini chopper. Pulse a few times to break up, andthen process until finely ground. Add the halvah, if using, and pulse to combine. Reserve.
- Stretch or roll the dough out to a large rectangle, about 13 x 10 inches. Brush about 1½ tablespoons of the butter over the dough and then sprinkle the pistachio mixture over the top, pressing into the dough a bit to help keep it in place. Starting with the long edge, tightly roll the dough into a log, stretching the dough and pulling over the rounded edge as much as possible. Once the log is formed, press in the ends to make even and then using a bench scraper or sharp knife cut the log into 12 even pieces. Arrange the pieces, cut side up, in the baking pan.
- Preheat the air fryer on Bake set to 350°F for 20 minutes. Press Start/Stop. Once preheated, place the pan in the basket. Select Toss Reminder. When the Toss Reminder sounds, carefully pull the basket out and brush the rolls with the remaining butter.
- While the rolls finish baking, prepare the glaze. Put the confectioners’ sugar in a small mixing bowl. Whisk in the water and extract until the glaze is smooth and spreadable.
- When the rolls are finished, remove the pan from the basket. Coat the rolls evenly with the glaze. Serve warm.