Pistachio, rose & strawberry buns from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 62) by Itamar Srulovich and Sarit Packer

  • strawberry jam
  • caster sugar
  • pistachio nuts
  • butter
  • glucose
  • yeast
  • rose water
  • strong white bread flour
  • EYB Comments

    Can substitute the book's "Strawberry & rose jam" for strawberry jam.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Strawberry & rose jam" for strawberry jam.

  • chawkins on April 29, 2020

    Great tasting buns. I'll roll the dough out a tad larger next time, once cut , they shrank a little, I tried to stretch it back a little, but still did not get good coverage for the filling, they oozed out during baking. Also half the amount of syrup was plenty for the eight buns.

  • mamacrumbcake on February 10, 2020

    Overall, these are very nice buns and not difficult to make. The dough is a slightly sweet, sturdy dough—not like a rich brioche. I froze these buns after shaping and let them thaw/rise on the counter overnight (for six hours) and then baked them first thing in the morning. It made the whole process quite manageable; I really appreciated that the authors gave instructions for freezing. The recipe doesn’t say how much pistachio paste to put into each bun. I used a #40 scoop (about 2 tablespoons) to portion it out and it was just right—there was a small amount left over and not too much overflow out of the buns. I was concerned that the rose flavor might be too overpowering (a tablespoon seemed like much too much) so I added it a drop at a time and stopped at a quarter teaspoon. The syrup had a nice, subtle rose flavor, but it did not come through when brushed on the buns, so next time I will add more.

  • anya_sf on June 06, 2018

    I shaped the buns a few days ahead and froze them, then thawed them on my kitchen counter overnight (my kitchen is fairly cool) and baked them in the morning. Watch the baking time - mine were done after only 16 minutes in the oven. They turned out great - positively scrumptious! This recipe made me decide to buy the book.

  • RosieB on December 10, 2016

    I made these based on the last review and I can confirm they are delicious. Just like something from an upmarket bakery. They are a bit fiddly but definitely worth the effort.

  • MmeFleiss on August 16, 2016

    This tastes amazing and is worth the price of the book alone!

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