Cardamom Pistachio Croissant Rolls

Buttery cardamom rolls filled with pistachios and finished with a lime drizzle.

Roll the dough into a rectangle, sprinkle the filling, and top with pistachios.

Roll up the dough and cut it into 9 pieces. Let the dough rise before baking.

Top the rolls with the lime drizzle and pistachios.

Ingredients

Cinnamon-Cardamom Butter

• 225g (2 sticks) salted butter

• 1 1/2 tsp cardamom

• 2 tsp cinnamon

⁣⁣⁣⁣⁣Dough

• 223g (1 cup) sourdough starter

• 60g (1/4 cup) soy milk

• 180g (1 1/2 cups) all-purpose flour

• 2 tbsp sugar

• 1 tsp salt

• 28g cinnamon-cardamom butter, at room temp⁣

Butter Block

• 200g cinnamon-cardamom butter⁣

Pistachio Filling

• 100g (1/2 cup) brown sugar ⁣

• 1 tsp cardamom

• 2 tsp cinnamon

• 100g (1 cup) finely chopped pistachios

Lime Glaze

• 2-3 tbsp lime juice

• 120g (1 cup) powdered sugar

• 1/2 tsp lime zest

• Chopped pistachios, for garnish

Instructions

Cinnamon-Cardamom Butter

1. Soften the butter and add the cinnamon and cardamom.

2. Split the butter. Place 28g in a container.

3. Spread the remaining 200g into an 8"x8" square on parchment paper and chill.

4. Chill the rest of the butter to use in the dough and filling.

Dough

1. Mix all of the ingredients except the butter together. Knead by hand or with a stand mixer for at least 10 minutes until a smooth dough forms.

2. Add in the butter and knead until the dough is able to be stretched thin enough to let light through without tearing.

3. Place the dough in an oiled bowl, cover it, and let it rise for a few hours until it becomes puffy.

Butter Block Lamination

1. Roll the dough into a large rectangle. Place the butter block on one side of the rectangle, about 1/2 an inch from the edge.

2. Fold the dough over the butter block. Press the edges of the dough to seal the butter block inside.

3. Fold it like a letter: bring 1/3 up and 1/3 down over the middle. Fold the dough in half, cover it, and let it chill in the fridge for at least 30 minutes.

4. Roll out the dough into a rectangle again. Then, fold it like a vertical letter: bring 1/3 to the right and 1/3 to the left over the middle.

5. Fold the bottom up, cover the dough, and let it chill in the fridge for at least an hour.

Pistachio Filling

1. Combine all of the filling ingredients except the pistachios in a bowl.

Assembly

1. Roll the dough into a large rectangle. Spread the filling evenly, leaving a small border at the edges.

2. Roll the dough into a log and cut it into 9 equal pieces. Place the rolls in a greased pan and cover. Place the covered rolls in the fridge to rise overnight.

3. When ready to bake, preheat the oven to 350 F. Bake for 25-30 minutes or until the internal temperature reaches 195 F.

Lime Glaze

1. Combine the lime zest, lime juice, and powdered sugar. Adjust the sweetness to taste and add water to thin it if necessary.

2. Sprinkle chopped pistachios over the buns. Drizzle the icing and serve.