Can I just start by saying that from now on I am using my white casserole dish from now on to make sticky rolls.
This is one of the nerdy food blogger moments, but how good does the dish make those buns look! Oh man. So in love.
Also, this dish is the prefect size and shape to make delicious rolls.
Using a casserole dish for this recipe was inspired by Joy the Baker’s trip to meet the Pioneer Woman. Ree uses her dutch oven to make her cinnamon buns, and it just seemed genius! Joy the Baker’s recipe then inspired me with her mix of oranges, chocolate and pistachios. Oh boy, yum.
Of course I had to put my own spin on this recipe, and use my fool proof sticky bun recipe, crashing it together with the awesome flavours Joy brings to the table.
Chocolate and pistachio buns
(Adapted from Donna Hay magazine and Joy the Baker)
1 sachet yeast
⅔ cup lukewarm milk
3 cups plain flour
¼ cup caster sugar
¼ teaspoon sea salt
2 eggs, lightly whisked
125g unsalted butter, melted
125g unsalted butter
½ cup caster sugar
2 teaspoons ground cinnamon
1 orange, zested, juice reserved
½ cup pistachios, shelled
120g dark chocolate, chopped
1 ½ cups icing sugar
2 to 3 tablespoons fresh orange juice (from the juice you reserved)
½ teaspoon pure vanilla extract
- Place the yeast, milk and 1 tablespoon of the sugar in a bowl, whisk and set aside for 5 minutes to activate.
- Place the flour, sugar, salt, egg, melted butter and yeast mixture in a food processor with a dough hook attached and process until it comes together. Tip it out into a greased bowl and cover with a tea towel. Place in a warm place for an hour until double in size.
- Melt the butter for the filling in a saucepan over a medium heat until the butter starts to go brown and the crackling sound starts to subside (the cracking is the water in the butter evaporating)
- Grease a baking dish (I used a casserole dish) well with butter.
- Roll the dough out between two pieced of baking paper into a 60cm x 25cm rectangle. Pour over the melted butter, remaining calm and try to prevent the butter going everywhere. Sprinkle over the caster sugar until the sugar just sits on the surface. Sprinkle over the orange zest, chocolate and pistachios. Starting with the longest side the furthest away from you, roll the dough tightly towards you to enclose the filling. Trim the ends and cut into 12 even pieces and place in the prepared tray. If you are preparing this to cook the following morning cover with plastic wrap and place in the fridge overnight. If you are cooking immediately cover with a tea towel and set aside for another 45 minutes.
- Preheat the oven to 180⁰C. If you have left the buns to rise overnight in the fridge remove from the fridge half an hour before baking. Place the tray on a baking tray and place in the oven for 20 minutes. Remove, cover with aluminum foil and place back in the oven for a further 15 minutes. Cool for five minutes before serving.
- To make the icing combine the orange juice, icing sugar and vanilla extract in a bowl and mix well to combine. Just before serving drizzle over the buns.