Pistachio Sticky Buns

1. Prepare the Tangzhong

In a saucepan, cook the milk and bread flour over medium heat, whisking constantly until the mixture thickens to the consistency of brownie batter. Set aside to cool slightly.

2. Prepare the Yeast Mixture

In a separate bowl, whisk together the warm milk, yeast, and 1 tablespoon of sugar. Let this sit for about 5 minutes until the yeast is foamy. Combine the yeast mixture with the cooled tangzhong, then whisk in the eggs until smooth.

3. Make the Dough

In the bowl of a stand mixer fitted with a dough hook, mix the bread flour with the remaining sugar. Add the salt, then pour in the yeast-tangzhong mixture. Knead on medium speed for about 5 minutes until a dough forms. Allow the dough to rest for 15 minutes, then incorporate the room temperature butter. Continue kneading until the butter is fully incorporated, resulting in a smooth dough.

4. Proof the Dough

Transfer the dough to an oiled bowl, cover with plastic wrap, and let it proof in the refrigerator overnight or until doubled in size, about 2 hours.

5. Make the Caramel

Grease a 13x9-inch baking pan with neutral oil and line it with parchment paper. In a saucepan, melt the butter and stir in the brown sugar, corn syrup, and vanilla extract. Whisk continuously until the mixture is smooth and glossy.

6. Prepare the Filling

Pulse the whole pistachios in a food processor with the granulated sugar, brown sugar, salt, and lemon zest until finely chopped. Add the butter and process until combined.

7. Assemble the Buns

On a floured surface, roll out the dough into a 12x18-inch rectangle. Spread the pistachio filling evenly over the dough. Roll the dough tightly into an 18-inch log, then slice it into 12 equal pieces, each about 1½ inches thick. Arrange the pieces in the caramel-lined pan, cut side up, and let them proof for 1-2 hours until they have risen visibly.

8. Bake the Buns

Preheat your oven to 350ºF. Bake the buns for 25-30 minutes, or until they are golden brown and cooked through. Allow them to rest for 3-5 minutes before carefully inverting the pan onto a serving platter, letting the caramel coat the buns. Finish by sprinkling the chopped pistachios over the top.