Pistachio and Cardamom Tangzhong Chelsea Buns
Kim-Joy created this dish for Great British Bake Off ™ Season 9. This innovative Chelsea bun showcases the Japanese tangzhong technique that Kim-Joy explained as like doing a roux - cooking flour with milk to create a paste that helps dough retain more moisture for extra fluffy texture. Paul Hollywood praised I think your baking is very good and noted the tangzhong offered up a very delicate dough that's quite soft, which is good for a Chelsea bun. While Paul found the original delicate and needing to be a little more obvious with citrus, this enhanced version doubles lemon zest, increases cardamom, and adds more pistachios with optional pistachio paste for bolder, more pronounced Middle Eastern-inspired flavors. Paul confirmed nice color on them, and they look pretty - Kim-Joy's artistic presentation combined with the exceptionally soft tangzhong texture creates memorable Chelsea buns.
- Time: 270 min
Source: Relaxed Recipes
Ingredients
- MAKE THE TANGZHONG
- In small saucepan, whisk together bread flour and whole milk until completely sm
- Cook over medium heat, stirring constantly with whisk or wooden spoon, until mix
- Transfer hot tangzhong to small bowl and let cool to room temperature, about 30
- MAKE THE ENRICHED DOUGH
- In large bowl of stand mixer or large mixing bowl, combine bread flour, granulat
- Add cooled tangzhong, room temperature eggs, warm milk , and vanilla extract to
- Increase speed to medium and knead 10-12 minutes until dough is smooth, elastic,
- Add softened butter gradually, a few pieces at a time, kneading on medium speed
- Place dough in greased bowl, turning once to coat. Cover tightly with plastic wr
- PREPARE THE FILLING
- While dough rises, make pistachio cardamom filling. In medium bowl, mix softened
- Stir in finely chopped or ground pistachios until evenly distributed. Enhanced f
- ASSEMBLE THE CHELSEA BUNS
- Line 9x13-inch baking pan with parchment paper, leaving 2-inch overhang on two o
- Punch down risen dough to deflate. Turn out onto lightly floured surface. Roll d
- Spread pistachio cardamom filling evenly over entire dough surface with offset s
- Starting from bottom long edge , roll dough tightly and evenly into log, keeping
- Using unflavored dental floss or very sharp knife, cut log into 12 equal slices
- Arrange sliced buns cut-side up in prepared pan in 3 rows of 4, spacing slightly
- Cover pan loosely with oiled plastic wrap . Let rise in warm place until puffy,
- BAKE THE CHELSEA BUNS
- Preheat oven to 350°F during final 15 minutes of rising
- Bake 25-30 minutes until tops are golden brown and internal temperature reaches
- While buns bake, make glaze: Combine milk, granulated sugar, and butter in small
- Remove buns from oven when golden. Immediately brush warm glaze generously over
- GLAZE AND ICE
- Let glazed buns cool in pan 15 minutes to set slightly. Using parchment overhang
- While buns cool, make lemon icing: In medium bowl, whisk together sifted powdere
- Drizzle lemon icing over cooled buns in decorative zigzag or crosshatch pattern
- Immediately sprinkle chopped pistachios over wet icing so they adhere. Add candi
- Let icing set at room temperature 15 minutes before pulling apart and serving
- UNDERSTANDING TANGZHONG
- Tangzhong is Japanese technique where portion of flour is cooked with liquid to
- CHEF'S NOTES
- Paul Hollywood's praise preserved: I think your baking is very good and quite so
- Flavors enhanced from original: Paul noted it's delicate and it needs to be a li
- Citrus confirmation: Paul asked Citrus in there as well? and noted it needed to
- Kim-Joy's innovation celebrated: Tangzhong is Asian bread-making method that cre
- Presentation honored: Paul noted they look pretty - Kim-Joy's artistic decorativ