Cooking Instructions
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Step 1
For the dough, warm the
Whole Milk (1 cup)
and
Granulated Sugar (1/4 cup)
until just above room temperature. Sprinkle in the yeast and let sit until foamy, about 10 minutes.
Step 2
Add the yeast mixture and
Butter (1/3 cup)
into a standing mixer with the kneading attachment. Add the
All-Purpose Flour (2 1/2 cups)
,
Salt (1 tsp)
, and
Active Dry Yeast (1/2 Tbsp)
all at once and turn the mixer on medium until it comes together and forms a ball.
Step 3
Place in a oiled bowl and cover with a dry cloth. Let rise for an hour.
Step 4
In a food processor, pulse the
Granulated Sugar (1/2 cup)
,
Pistachios (1/2 cup)
,
Ground Cinnamon (1 tsp)
, and
Ground Cardamom (1/2 tsp)
together until the pistachios are rice-sized.
Step 5
Roll out the dough on a floured surface into a long rectangle (about 18x10-inch). Pour the
Butter (1/4 cup)
all over the dough from edge to edge.
Step 6
Sprinkle on the pistachio mixture edge to edge and roll the dough from the long edge to the long edge, pinching the dough together at the end.
Step 7
Cut the rolls about an inch thick and place onto a buttered 9x12-inch dish about an inch apart. Cover and let rise again for 15 minutes.
Step 8
Preheat the oven to 350 degrees F (180 degrees C).
Step 9
Bake the rolls for 20 minutes.
Step 10
Heat the
Whole Milk (1/2 cup)
over the stove top with the
Orange Blossom Water (1/2 Tbsp)
and
Saffron Threads (1/2 Tbsp)
until it's starting to steam.
Step 11
Take off the heat and let rest for 5 minutes. Take out the saffron strands and add in the
Powdered Confectioners Sugar (3 cups)
and whisk until smooth.
Step 12
Drizzle on the icing onto the rolls and serve warm.
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