CHOCOLATE AND PISTACHIO WHIRLIGIG BUNS

Chocolate and Pistachio Whirligig Buns image

This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast - an act all too often unnecessarily fraught with anxiety. The payoff for tackling one's fear, she argued, is big. Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios. They are not difficult - if you can follow directions, you can make them (really!) - and they are insanely delicious. You can also fill them with marmalade, or with honey and chopped walnuts.

Provided by Nigella Lawson

Categories breakfast, brunch, breads, dessert, side dish

Time 1h35m

Yield 20 buns

Number Of Ingredients 13

Ingredients

1 2/3 cups milk
8 tablespoons unsalted butter, softened
5 to 5 1/2 cups all-purpose flour, plus more for dusting the work surface
1/3 cup sugar
1 ¼ teaspoon fine sea salt
3 packets rapid-rise, bread-machine or other instant yeast
2 large eggs
Vegetable oil for bowl
8 tablespoons unsalted butter, softened to room temperature
1 cup plus 1 tablespoon sugar
3/4 cup shelled pistachios
1 cup semisweet chocolate chips
1 large egg, beaten

Steps:

In a small saucepan, combine 8 tablespoons butter and the milk, and place over low heat until lukewarm, stirring to melt the butter. Remove from heat and allow to cool slightly.
In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
Using a mixer with a dough hook, or by hand, stir liquid ingredients into dry ingredients. Knead dough for 7-8 minutes until smooth and springy, adding more flour by the tablespoon if necessary to form a soft, slightly sticky dough. Form into a ball, and place in an oiled bowl. Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes.
Line bottom of a 13-by-10-inch baking pan with parchment paper.
Punch down the dough. On a lightly floured surface, roll out dough to a rectangle about 22 by 12 inches.
To make filling, dollop the remaining 8 tablespoons softened butter over the dough and spread into an even layer. Sprinkle the sugar evenly over the butter. Chop pistachios until splintery, and sprinkle evenly over dough. Top with chocolate chips, pressing the chocolate and nuts gently into the dough. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, each 1-inch thick, and arrange with a cut side up in pan.
Position a rack in the center of the oven and preheat oven to 400 degrees. Brush buns with beaten egg, and let them sit in a warm place until puffed up and spongy to the touch, about 15 minutes. Bake until buns are risen and golden brown, 25 to 30 minutes. Let cool in the pan at least 30 minutes, then cut and serve warm.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 26 grams, Carbohydrate 47 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 168 milligrams, Sugar 20 grams, TransFat 1 gram