These are not overly sweet like the traditional baklava dessert and could still be eaten as a dessert but I honestly think these make an amazing breakfast treat. Think cinnamon roll but honestly better. Truly, if you showed up with these girls at your next brunch get-together you will be the talk of the party.
I spent so much time perfecting this recipe and I am very pleased with how these came out. I wanted to create something outside my comfort zone that would be a bit challenging and incorporate my Greek heritage. I hope you push yourself outside your comfort zone a bit and make these!
If you make these please take a picture and tag me on Instagram @sirennapatapis! I would love to see how yours came out.
Tools You Will Need: Kitchenaid Stand Mixer Paddle attachment, Whisk attachment and Dough Hook attachment Scale Sharp knife Pastry Brush Ingredients Dough 7 grams of active yeast 100 grams granulated sugar 1 cup almond milk (whole milk is fine to and will make them more rich) 1 egg 450 grams all-purpose flour 1/2 tsp cardamom 1/2 tsp cinnamon 1/2 stick salted butter, room temperature Filling 1/4 cup brown sugar 1/4 granulated sugar 1/2 stick unsalted butter, room temperature 1 cup chopped walnuts 1/2 cup chopped pistachios Topping 1 egg beaten for egg wash left over walnuts and pistachios from filling lots of honey Instructions Make the dough Gather all your ingredients before you begin. This will make your life so much easier if you have everything prepped before you begin. Trust me.Start by measuring out each ingredient; the yeast, flour and sugar need to be weighed by using a scale. Use a smaller bowl to weigh-out the yeast. Heat up the milk in the microwave for 1:30 seconds. It will be hot so be careful with this step! Wait a couple of minutes for it to cool a bit and then pour the milk into your Kitchenaid bowl followed by sugar and then the egg. Using the whisk attachment mix on low speed for one minute. Add the yeast on top and whisk for 30 seconds on low. Let activate for 10 minutes. While activating cut your stick of butter into cubes. You will use half for the dough and half for the filling later. Change the attachment to the dough hook and pour in the flour, cinnamon and cardamom. Mix on low speed until combined. Increase speed to medium and add in cubed butter. Turn speed up to medium-high and let knead until for roughly 5 minutes, Pull the dough off the hook. Scrape dough out on to a lightly floured surface and shape into a bowl by pulling the sides to the center like folding an envelope. Place dough back in bowl and cover with kitchen towel for 45 minutes. Make the filling In your stand mixer, using the paddle attachment, combine butter, sugar and brown sugar until creamy, about 5 minutes. In a blender or food processor pulse walnuts and pistachios until nuts very small but leaving some roughly chopped. Do not over pulse. Make the buns Line two baking sheets with parchment paper. Set aside. On a lightly floured surface roll out the dough into a large square. You do not want to roll out too thin. It needs to be thick enough hold the filling. Spread the filling on half of the dough long ways using an offset spatula. Sprinkle nut mixture on top of filling until covered (you will not use all of it). Fold in half to create a sandwich of the filling. Using your rolling pin gently roll over the dough. Using a sharp knife cut the ends of both sides off (you can use these ends to practice making the knot). Then cut about 1/2 inch strands. Wrap one strand around your hand twice, excluding your thumb and and push the end of the strand through the hole and pull out into a knot tucking the loose ends at the bottom. Some of the filling may twist and fall out in the process, that is okay. Repeat this for each strand. Place buns on prepared baking sheets and cover with kitchen towel. Let proof for 20 minutes. Preheat oven to 375 degrees while buns are proofing. Once they are done proofing brush with egg wash. Bake in over for 15 minutes until buns are golden brown. Immediately out of oven place buns on cooling rack with baking sheet underneath. Drizzle buns with lots and lots of honey. Sprinkle leftover nuts on top. *Option to sprinkle with coarse sugar in addition to honey and nuts. Eat warm for best taste!
“Wherever you are be all there.”
Jim Elliot
