Cashew and Tahini Buns
When I think of the holidays, I think of the lovely smells of baked goods permeating throughout the house as I am constantly making items to share with friends and family. This recipe does not disappoint! The addition of cashews in the filling gives this buttery, sweat dough a satisfying nuttiness.The perfect blend of texture, sweetness and holiday magic, these buns are a festive way to begin the day— have them for breakfast with the whole family!
6 tablespoons granulated sugar
8 tablespoons (or 1 stick) butter, at room temperature
1 teaspoon salt
3 cups all-purpose flour
2 teaspoons instant yeast
1 cup whole milk, at room temperature
2 tablespoon oil
1 1/2 cups toasted cashew
6 tablespoons tahini
1/4 cup powdered sugar
1 teaspoons ground cardamom
2 tablespoons rose water (optional)
1/4 cup water
1/2 cup powdered sugar
3 tablespoons melted butter
4-6 tablespoons heavy whipping cream
Serving: 12 buns
Prep Time: 45 minutes
Cook time: 20-25 minutes Method:
In a small bowl, whisk the yeast into the milk, and set aside.
In a stand mixer with a paddle attachment, beat the butter, sugar and salt until smooth and creamy.
Add the egg. Mix until it is well incorporated.
If your mixer has a dough attachment, go ahead and use it.
Add the flour to the butter mixture.
Slowly, add the yeast and milk.
Let the mixer run for 7 minutes or knead by hand for 10 minutes.
The dough should feel soft and slightly elastic. Remove the dough from the mixing bowl and form into a ball.
Place in a greased bowl, cover and place in a warm place for 2 hours.
While the dough is proofing, prepare the filling. Toast the cashews until medium brown, either in the oven for 10-15 minutes at 350°F or in a frying pan. Place in a food processor and grind until very fine.
Once the cashews are powdery but not paste-like, place it in a medium-sized bowl along with the remaining ingredients.
Mix well to obtain a thick paste.
Remove the dough from the bowl and place on a lightly floured work surface.
Roll out the dough to form a rectangle that is 16 inches long by 14 inches wide.
Add the paste to cover the dough, leaving 1 inch all around from the boarder.
Start rolling the long end of the dough over itself until it is a log shape.
Cut into round circles about 1 1/2 inches thick.
Place on a parchment greased baking sheet and allow to proof for 30 minutes.
Preheat the oven to 350°F.
Place the baking sheet in the oven and bake for 20-25 minutes.
While the buns are cooking, prepare the icing.
In a microwave-safe oven, melt the butter.
Gradually add the powered sugar while whisking.
Add the cream until you get a consistency of thick icing.
Once the buns come out of the oven, spread the icing on top.