top of page

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!


Cashew and Tahini Buns

Ingredients:

  • 6 tablespoons granulated sugar

  • 8 tablespoons (or 1 stick) butter, at room temperature

  • 1 teaspoon salt

  • 1 egg

  • 3 cups all-purpose flour

  • 2 teaspoons instant yeast

  • 1 cup whole milk, at room temperature

  • 2 tablespoon oil

Cashew Filling:

  • 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

Sugar Icing:

  • 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:

  1. In a small bowl, whisk the yeast into the milk, and set aside.

  2. In a stand mixer with a paddle attachment, beat the butter, sugar and salt until smooth and creamy.

  3. Add the egg. Mix until it is well incorporated.

  4. If your mixer has a dough attachment, go ahead and use it.

  5. Add the flour to the butter mixture.

  6. Slowly, add the yeast and milk.

  7. Let the mixer run for 7 minutes or knead by hand for 10 minutes.

  8. The dough should feel soft and slightly elastic. Remove the dough from the mixing bowl and form into a ball.

  9. Place in a greased bowl, cover and place in a warm place for 2 hours.

  10. 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.

  11. Once the cashews are powdery but not paste-like, place it in a medium-sized bowl along with the remaining ingredients.

  12. Mix well to obtain a thick paste.

  13. Remove the dough from the bowl and place on a lightly floured work surface.

  14. Roll out the dough to form a rectangle that is 16 inches long by 14 inches wide.

  15. Add the paste to cover the dough, leaving 1 inch all around from the boarder.

  16. Start rolling the long end of the dough over itself until it is a log shape.

  17. Cut into round circles about 1 1/2 inches thick.

  18. Place on a parchment greased baking sheet and allow to proof for 30 minutes.

  19. Preheat the oven to 350°F.

  20. Place the baking sheet in the oven and bake for 20-25 minutes.

  21. While the buns are cooking, prepare the icing.

  22. In a microwave-safe oven, melt the butter.

  23. Gradually add the powered sugar while whisking.

  24. Add the cream until you get a consistency of thick icing.

  25. Once the buns come out of the oven, spread the icing on top.

  26. Serve warm.


59 views0 comments

Recent Posts

See All
bottom of page