Ingredients
14 total- 7g sachet dried yeast
- 1 tsp runny honey
- 75ml milk, lukewarm
- 30g plain flour
- 250g strong bread flour
- 1 level tsp salt
- 50g caster sugar
- 30ml light olive oil or sunflower oil, plus extra for greasing
- 1 orange, finely zested
- 1 medium egg, plus extra for brushing
- 300ml mascarpone
- 180g pistachio creme
- ½ tbsp icing sugar, for dusting (optional)
- 20g pistachios, crushed (optional)
Method
6 stepsStep 1
For the brioche buns, whisk the yeast, honey, warm milk and plain flour in a bowl and set aside for 10 mins or until small bubbles appear.
Step 2
Mix the bread flour, salt and sugar in a large mixing bowl and stir in the bubbly yeast mixture. In a separate bowl, whisk the oil, orange zest, egg and 30ml water, then add to the flour mixture and mix to a smooth-ish, slightly sticky dough – no kneading required. If it feels unmanageably sticky, add an extra sprinkle of flour. Cover and leave somewhere warm for 1 hr or until doubled in size.
Step 3
Lightly grease a board or work surface, tip out the dough and cut into 6 even pieces (weigh for accuracy, if you like – approx. 80g each). Lightly oil your hands and roll into balls. Pop them onto a tray, cover and leave for 90 mins or until doubled in size.
Step 4
Preheat the oven to 190°C/ 170°C fan/gas 5. Brush each ball with beaten egg, then bake for 12-15 mins until risen and golden. Leave to cool on a wire rack.
Step 5
Meanwhile, for the filling, mix the mascarpone with the pistachio creme to combine.
Step 6
Once the buns are cool, use a sharp knife to split them open, taking care not to cut all the way through. Fill generously with cream, using a palette knife to smooth and level; wipe off any excess with kitchen paper. Dust the buns with icing sugar and/or sprinkle with crushed pistachios, if you like. Enjoy the same day.