Pistachio Cinnamon Buns + Passionfruit Icing

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I call these sweet little things 'buns' for short.  It can be difficult to find a good bun when you want one and these are sure to please.  Perfectly delightful on their own but, at least for me, icing is a must.  (For anyone not interested in the passion fruit: milk or even other fruit juices could be substituted.  I think raspberry would be great. 

Passion fruits are ripe when skin is wrinkled and can be found in the produce with tropical produce, usually hanging out with the tamarind pods, lychees and star fruits. 

Makes about 16 buns. 

Cinnamon Buns with Passion Fruit Icing

for dough

1 packet dry active yeast

2 tablespoons hot water

3 1/4 cup all purpose flour

2 tablespoons sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon salt

3 egg yolks, lightly beaten

1/4 cup coconut oil, warm

1 cup milk, warm

for filling

1/2 cup roasted pecans

1/2 cup roasted salted pistachios

1 cup light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup all purpose flour

1/2 cup maple syrup

4 tablespoons butter

for icing

2 cups confectioners sugar

3 tablespoons passion fruit juice (2 or 3 passion fruits) 

2 tablespoons lemon juice

In a small bowl combine yeast and warm water,  Let sit 5 minutes.  If yeast is working there should be foam and/or bubble marks.  (If not, toss it and try again with new yeast and water. It's almost always going to be good tho.)   

In a large bowl, whisk flour, sugar, cinnamon nutmeg and salt.  Add yeast mixture and eggs then warm coconut oil and warm milk. (I nuked each in the microwave for 1 minute.  This helps the coconut oil from solidifying.)  Combine well and transfer to oiled bowl.  Dough will be sticky.  Turn in bowl to coat in oil.  Cover with plastic wrap and let rise for at least 2 hours in a warm place.  It will have doubled in size.   

When dough is resting, mix up the filling.  In a food processor mix pecans, pistachios, brown sugar, cinnamon, nutmeg, flour, maple syrup and butter until combined and nuts resemble large crumbs.  About 45 seconds.   

Roll dough out on a floured surface into a rectangle about 13" x 17" with the long side parallel to you.  Spoon filling onto dough and smooth around until covered.    Roll dough towards you until you have a 17" long log of dough.  With a sharp knife, slice sections of about a 2 finger thickness, transfering to an oiled 13" X 17" baking pan (with a lip) and arrange so buns are almost touching.  

Cover with plastic wrap and let rise for 45 minutes.   

Heat oven to 350 degrees.  Uncover buns and bake for 15 minutes.  Rotate baking pan and bake 10 minutes more or until golden brown. 

Remove from oven and cool.   

To make the icing:  Place a mesh strainer oven a bowl.  Cut passion fruits in half and squeeze out juices and seeds into strainer.  Mash the seeds around and press with back of a spoon to extract all juices.  Discard seeds and skin.  Whisk together sugar, passion fruit juice and lemon juice.  Smear onto buns and serve.