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Baking bread at home has never looked (or tasted) so good.

| By Rachael Thompson | Recipes

This Cardamom & Pistachio Pull-Apart Bread by @cookim_mama Takes Home Baking up a Notch

Baking bread at home has never looked (or tasted) so good.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, baking superstar @cookim_mama is sharing her heartwarming recipe for a cardamom and pistachio pull-apart bread.

Ingredients

For the main dough

  • 3 large eggs
  • 90g honey
  • 580g bread flour
  • 8g kosher salt
  • 90g butter (chilled)
  • 180g whole milk
  • 7g instant yeast
  • 1 additional egg mixed with 1 tbsp of milk for the egg wash

For the filling

  • 65g butter (softened)
  • 130g brown sugar
  • zest of half a large orange
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1 cup pistachios (unshelled, crushed)

For the orange syrup

  • 50g water
  • 50g sugar
  • 2 strips of orange peel

Method

  • In a stand mixer bowl, combine all dough ingredients except for the butter and egg that will be used later for the egg wash.
  • Mix on low-medium speed using the dough hook attachment until everything comes together, ~3-5mins.
  • Add the butter one piece at a time. Continue mixing for 8-10mins until the butter is fully incorporated and the dough is smooth. If the dough is too sticky, add a little more flour one tbsp at a time; it should be tacky but manageable.
  • Form the dough into a ball and place it into a large bowl.
  • Cover and let it proof in a warm environment (ideally around 27C) for 1.5-2hrs until it has roughly doubled in size.
  • Punch the dough to deflate it.
  • Divide it into 12 equal sections.
  • Form each section into a ball by first folding its edges under to create a smooth outer skin on top. Then, on an un-floured surface, place the dough ball seam-side down and palm the dough with a slightly cupped hand.
  • Using a little bit of pressure, start rolling the dough ball around in small circles under your palm. This will create surface tension and help seal the bottom seams.
  • Cover and let them rest for 20 minutes.
  • Meanwhile, make your filling. In a small bowl, add the brown sugar and orange zest.
  • Using your hands, massage the zest into the sugar.
  • Add the rest of the ingredients (except for the pistachios) and combine. You should end up with a spreadable paste.
  • Doing one at a time, use a rolling pin and flatten the dough ball into a long oval ~20cm long.
  • Cut slits lengthwise making sure to stop just shy of halfway. Do not cut past the end of the dough.
  • Spread some of the filling onto the end with no slits and sprinkle on some crushed pistachios.
  • Starting from the end with filling, roll it into a log. Once you reach the slits, stop, and pinch the two sides to seal the filling in. This helps prevent it from oozing out.
  • Finish rolling and place it into a lightly greased 33x23cm baking tray. Repeat with the remaining dough.
  • Cover and let rise for ~30-45mins or until noticeably puffy.
  • Preheat the oven to 175C.
  • Using the remaining egg combined with 1 tbsp of milk, gently brush the buns before baking.
  • Bake for 22-25mins until the top is golden brown.
  • While the bread is baking, prepare the orange syrup.
  • Add sugar, water, and orange peel to a small pot over medium heat. Stir until the sugar dissolves.
  • Take the syrup off the heat, discard the orange peels and let it cool.
  • When the bread is out of the oven, immediately brush the top with the syrup and garnish with additional chopped pistachios.
  • Once it's cool enough to handle, transfer it to a wire rack to cool further.
  • Enjoy while they are still warm.

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