Make it yourself
Baklava buns
I do love a cinnamon roll, and these beauties are a hybrid of that fused with baklava. They’re comfortingly soft and doughy with a nutty crunch. Instead of the usual syrup, I’ve used honey to sweeten – add as much or as little as desired.
MAKES 12 PREP 30 mins plus 11/2 hrs proving COOK 20 mins MORE EFFORT V
350g strong bread lour, plus extra for dusting
7g sachet fast-action dried yeast pinch of ine sea salt
150g Greek yogurt
2 3 tbsp olive oil honey, to serve
For the illing
200g unsalted butter, softened 1 heaped tsp ground cinnamon 125g demerara sugar
200g pistachio nuts, chopped
1 Tip the flour, yeast and salt in a large bowl, then add the yogurt, 125ml lukewarm water and the olive oil and mix to a dough. It should feel soft and supple. If it seems sticky, add a little more flour, or if it’s too dry, add a little extra oil to bring the dough together. Shape it into a ball on a lightly floured surface, then knead for a few minutes. Put it back in the bowl, cover with a clean tea towel and leave somewhere warm to rise for 11/2 hrs. 2 Heat the oven to 200C/180C fan/ gas 6. Line two baking sheets with baking parchment. For the filling, mix the butter and cinnamon, and set aside. Roll out the dough on a lightly floured surface to a rectangle roughly 25 x 50cm. Spread over the spiced butter, leaving a border of about 2.5cm. Scatter the sugar evenly across the buttered surface, followed by the pistachios.
3 Turn over the long edge of dough closest to you and roll it up, away from you, as tightly as possible. Press the ends together, then trim and slice into twelve rounds. Put six slices on each baking sheet, well spaced apart. Bake for 18-20 mins, or until golden brown, then drizzle each bun with honey and any butter that’s melted out. Serve warm.
PER SERVING 418 kcals • fat 27g • saturates 14g • carbs 52g • sugars 39g • ibre 3g • protein 7g • salt 0.3g
Good Food contributing editor Emma Freud is a journalist and broadcaster, director of Red Nose Day and a co-presenter of Radio Four’s Loose Ends.