Pistacchio Swirl Buns

For the dough:

Ingredients:

For the Tangzhong:

60gr flour

180gr water

Add the water and flour in a pan and heat while whisking constantly on medium heat.

Keep stirring until the mixture thickens into a pudding-like consistency.

Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

Let come to room temperature before use.

For the Dough:

Dry Ingredients:

520gr flour

50gr sugar

8gr instant yeast

10gr salt

Wet Ingredients:

210ml milk

1 egg

All of the Tangzhong at room temperature

Extra:

60gr butter

Method:

For the dough:

In the bowl of your Stand Mixer, whisk together the dry ingredients.

Add in the wet ingredients and knead with the dough hook for 2 minutes.

Add in the softened butter and knead for 10 more minutes.

Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2h)

---

Meanwhile prepare the pistacchio filling by mixing:

200gr pistacchio butter

100gr melted white chocolate

Pinch of salt

Let aside to cool

---

After the dough has proofed punch down to degas.

Divide to 130gr balls and roll each dough ball into a rectangle with a width corresponding to the width of your square "pullman" baking pans.

Spread filling on it, tuch the sides in and roll into a tight log

Lightly oil mini square "pullman" pans and transfer 1 log inside each of the pans.

Let proof for 35 minutes. Preheat oven at 200C

Cover with lid and bake for approximately 25 minutes or until golden.