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Chocolate and Pistachio Whiligig Buns

For the dough:
  5 to 5 1/2 cups all-purpose flour
  1/3 cup superfine sugar
  1/2 teaspoon salt
  3 packets rapid-rise, bread-machine or other instant yeast
  7 1/2 tablespoons unsalted butter, softened
  1 2/3 cups milk
  2 large eggs
  Vegetable oil for bowl

For the filling and the glaze:
  8 1/2 tablespoons unsalted butter, softened
  1 cup plus 1 tablespoon superfine sugar
  3/8 cup shelled pistachios
  1 cup semisweet chocolate chips
  1 large egg, beaten.

1. To prepare the dough, heat oven to 450 degrees. In a large bowl, combine 5 cups flour,
sugar, salt and yeast. In a small saucepan, combine 7 1/2 tablespoons butter and the milk,
and place over low heat until lukewarm. In a medium bowl, beat eggs lightly, and then
whisk in milk mixture. Stir liquid ingredients into dry ingredients.

2. Using a mixer with a dough hook, or by hand, knead dough until smooth and springy,
adding more flour if necessary. 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.

3. Punch down dough. Line a 13-by-10-inch baking pan with parchment paper. On a lightly
floured surface, roll out one-third of the dough, and place in pan. Roll out remaining dough
to a rectangle about 20 by 10 inches.

4. To make filling, mix together the butter and sugar to make a paste. Spread paste evenly
over large rectangle of dough. Chop pistachios until splintery, and sprinkle evenly over dough.
Top with chocolate chips. Starting from longest side, carefully roll up dough so it looks like
a long sausage. Cut dough into 20 slices, each  3/8 inch thick, and arrange with a cut side
up on top of dough in pan.

5. Brush buns with beaten egg, and let them sit in a warm place until puffed up and snugly
filling pan, about 15 minutes. Bake until buns are risen and golden brown, 20 to 25 minutes.
Remove from baking pan to cool on a rack. Serve warm.