Sticky Baklava Buns

• strong white bread flour↗500g g

  plus extra for dusting

• instant dry yeast↗7g пакетик g
• soft light brown sugar↗3 ст. л. tbsp
• whole milk↗320мл ml
• unsalted butter70g g
• butter↗трохи

  for rising

• butter↗100g g

  soft

• soft light brown sugar↗3 ст. л. tbsp
• oranges↗2 великі

  zest

• walnuts↗130g g
• pistachios↗130g g
• ground cinnamon↗2 ч. л. tsp
• ground aromatic pepper↗дрібка
• soft light brown sugar↗100g g
• honey↗100g g
• апельсиновий сік↗1 ст. л.

Step-by-step instructions

1. 1

   In a large bowl combine the flour, dry yeast, sugar and ½ tsp fine salt. In a small saucepan over low heat warm the milk with the butter, stirring constantly until steam appears. Pour the milk‑butter mixture into the bowl and let it cool to room temperature.

2. 2

   Make a well in the dry ingredients, pour in the milk‑butter mixture and quickly stir with a spoon. Turn the dough onto a flour‑dusted surface and knead for 10 minutes, or use a stand mixer with a hook for 7 minutes. Transfer the dough to a lightly oiled bowl, cover and let it rise in a warm place until doubled, at least 1 hour. Optionally let it rise in the refrigerator overnight.

3. 3

   In a large bowl beat the butter, sugar and orange zest until smooth. Roughly chop the walnuts and 100 g pistachios into crumbs – by hand or in a food processor. Add them to the butter mixture together with cinnamon, ground aromatic pepper and ¼ tsp fine sea salt, and mix well.

4. 4

   Roll the dough on a lightly floured surface into a rectangle about 45 × 35 cm. Spread it with the cinnamon‑nut butter, distributing evenly to the edges. Starting from one long side, roll the dough tightly into a log and cut it into 12 equal pieces (you can mark lines every 3.5‑4 cm and cut with a sharp knife). Line a large 20 × 30 cm pan with parchment paper.

5. 5

   Place the buns cut‑side up in the pan, tucking the “tails” so they don’t spread during baking. Leave space between the buns – they will rise. Cover the pan loosely and let them rise for 30‑45 minutes, until they increase in volume and touch each other. Preheat the oven to 200 °C (180 °C with convection/gas 6) and bake for 30 minutes, until the buns are golden.

6. 6

   While the buns bake, prepare the syrup. In a small saucepan combine sugar and honey, bring to a gentle boil and simmer for 5 minutes, then remove from heat. Let the syrup cool, then add orange juice and stir. Remove the buns from the oven, immediately drizzle them with the hot syrup and let cool.

7. 7

   Finely crush the remaining pistachios and sprinkle them over the buns in small piles, as done with baklava. Serve warm. Store in an airtight container for up to three days; reheat briefly in the oven before serving.