Sticky Pistachio Crumble Buns Recipe

Method

Dough Preparation: Weigh and prepare all dough ingredients. In the spiral mixer, combine bread flour, SwissBake® Ultra Soft 20, sugar, and salt. Crumble in the fresh yeast and add cold milk. Knead on low speed for 4 minutes until a cohesive dough forms. Switch to high speed and mix for 6–8 minutes to build gluten. Then reduce to low speed and add softened butter gradually. Once fully incorporated, knead on high for 4–6 minutes until the dough is smooth, elastic, and passes the windowpane test. Ensure the Desired Dough Temperature (DDT) is between 24°C to 26°C. Transfer the dough to a lightly oiled container, cover, and bulk ferment for 1.5–2 hours until doubled. 

Spiced Caramel Sauce Prep: In a saucepan, melt butter. Whisk in sugar, honey/maple syrup, heavy cream, cinnamon, and sea salt. Simmer for 3–5 minutes until smooth. Pour evenly into a greased full-size hotel pan or two half pans. 

Making the Pistachio Crumble: In a bowl, mix flour, brown sugar & salt. Rub in cold butter to form coarse crumbs. Fold in chopped pistachios. Set aside.

Rolling & Filling: Roll the proofed dough into a rectangle (~18×24 inches). Warm the pistachio spread slightly and apply an even layer using an offset spatula. 

Shaping & Proofing: Roll into a tight log and cut into 12 equal portions. Place cut-side down onto the caramel-lined pan. Cover and proof for 30–45 minutes until puffy. 

Topping & Baking: Preheat oven to 190°C. Sprinkle crumble generously on top. Bake for 25–30 minutes or until deeply golden and caramel is bubbling. Cool only 5–10 minutes in pan (do not delay). Invert buns onto a tray or platter while still warm to preserve sticky caramel coating. Serve warm.