Persian Love Buns (Pistachio Cardamom Rolls)
Inspired by the Persian Love Cake they have a buttery cardamom and pistachio filling topped with a fragrant rosewater and lemon glaze. They're easy to make and you won’t need any eggs or any dairy.
Persian Love Buns (Pistachio Cardamom Rolls)
We start by activating the yeast in a warm milk and butter mixture which is then left to rise in a warm place to create that pillowy soft texture. For that gently spiced flavour we are using ground almonds, cardamom and crushed pistachios. Once baked until golden they are covered in a tart yet fragrant lemon rose water glaze for a gorgeous Srping treat.
Tips for making the best cinnamon rolls:
Don’t overheat your milk - milk too hot will kill your yeast! It should be a similar temperature to a warm bath. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy. The time this takes can vary but should take around 15 minutes.
Make sure to use room-temperature butter for the filling - melting the butter will cause it to seep out of the rolls whilst baking and if it is too solid you won't be able to spread it!
Use bread flour for the softest and fluffiest rolls.
Do not over-proof or under-proof your rolls - they are ready to bake when they have increased in volume, and an indentation springs back when you press the edge of the dough with your finger.
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