Pistachio cream & blueberry buns

Golden, pillowy milk bread buns are the vessel for which pistachio cream is cocooned, along with some freshly ground cardamom and chopped blueberries for a fruity burst to cut through the decadent cream.

Brushed with butter as soon as they were pulled from the oven, then given a glaze of simple syrup before being topped with chopped pistachios and a finishing drizzle of pistachio cream.

I think when pistachio cream is included in a recipe, it is impossible for it to be anything other than delicious, and when it is encased in a soft, pillowy milk bread dough, the experience is only heightened.

The influence of living in Sweden is embodied in the way that it is impossible for me to make buns like this without including cardamom, which is why it is included here, but the fragrant spice works beautifully with the richness of the pistachio cream, and the blueberries are the refreshing burst that is needed to cut through all of the decadence. Raspberries would also work very well here. If you’d like to make these buns over two days, you can make the dough and give it its first rise, then shape the buns and transfer them to the fridge overnight for long slow prove. The next day, if the buns haven’t quite doubled in size in the fridge, allow them to sit in a warm place until they’ve done so.