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Pistachio Pandan Buns

Breakfast is served! Start your day on a good note with these delicious pistachio pandan buns. Get your tea or coffee and take a bite into these rich, creamy, soft yet crunchy buns (yes, it is possible because of tasty pistachio). Mmmmh, this is the proper way to start your Saturday and set off your weekend! We believe breakfast is the most important meal of the day, and we are here to serve it best by using Suncore Foods® Emerald Pandan Leaf Supercolor Powder. Waken your body with these beautifully tasty buns. Eat some breakfast then change the world.

Ingredients

Dough:
125 ml warm milk
7g instant yeast
350g all-purpose flour
3g Suncore Foods® Rose Salt
50g granulated sugar
2 medium room temperature eggs (approx 90g total)
1 tsp vanilla extract
56g softened unsalted butter

Filling:
70g softened unsalted butter
100g pistachio
75g granulated sugar
1 tbsp Suncore Foods® Emerald Pandan Leaf Supercolor Powder

Frosting:
4 oz (1/2 pkg) soft cream cheese
14g softened unsalted butter
14g milk
250g powdered sugar
3g Suncore Foods® Rose Salt
30g pistachio
1/2 tsp vanilla extract
1 tbsp Suncore Foods® Emerald Pandan Leaf Supercolor Powder

 

Directions

1. In a food processor, pulse 140 g pistachios a until it’s a coarse consistency with some crumbs. Set aside.

2. In a measuring cup, combine warm milk, yeast, 5 g of the sugar, and stir. Let sit for 10 mins.

3. In a stand mixing bowl, combine flour and salt, and give it a quick mix with a spatula. Add in eggs, yeast mixture, and vanilla. On low speed with a dough hook attachment, knead until just combined. Add in the remaining 45 g sugar and mix. Lastly, add in the butter. Knead on med speed for 10 mins until dough is smooth.

4. Transfer dough into a large greased bowl, cover, and let rise for 1-1.5 hours or until it doubles in size.

5. To make the filling, mix sugar, pandan powder, and pistachio in a small mixing bowl.

6. Punch and degas dough. Using a rolling pin, roll dough out evenly into a rectangle about 1/4 inch thick. Spread softened butter, then evenly sprinkle on pistachio pandan sugar. Starting from the long end, roll the dough into a spiral. Using floss or a sharp knife, slice dough into 8 equal rolls. Place them into a baking pan or cast iron skillet lined with parchment paper, cover, and let proof for 45 mins.

7. Preheat oven to 350° (175°C).

8. For the frosting, beat together all ingredients except pistachios with a hand mixer until well combined. Then fold in the nuts with a spatula until evenly distributed.

9. Bake buns for 25-30 mins until golden brown. Let cool for 10 mins, then spread frosting evenly. Add extra pistachio crumbs on top if desired. Serve warm and ENJOY!

 


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