Pistachio hot cross bun recipe: ‘their gooey pistachio centre has me completely addicted’

Name: Pistachio hot cross bun recipe: ‘their gooey pistachio centre has me completely addicted’
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 220 g pistachio cream; 150 g pistachios; 500 g strong white bread flour; 60 g salted butter; 1 1/2 tbsp. mixed spice; 1 tsp. cinnamon; 50 g caster sugar; 7 g fast action yeast; 100 g sultanas; 250 g whole milk, lukewarm; 3 medium eggs; 50 g plain flour; 1/2 tsp. vegetable oil; 50 g caster sugar; 10 g pistachios, blitzed

Stuffed with a gooey dollop of pistachio cream, these hot cross buns are a total game-changer

Sarah AkhurstPublished: 03 April 2025

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Some might argue that a classic hot cross bun is impossible to beat, but we’re here to tell you different. Made with ground and whole pistachios with an oozy centre of pistachio cream, these buns are guaranteed to take your Easter offering to the next level. Top tip: when they’re out of the oven and glazed, don’t stand on ceremony. These buns are at their absolute best enjoyed warm, ripped in two to reveal that gooey centre. Thank us later.

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Yields:

12 serving(s)

Prep Time:

40 mins

Cook Time:

15 mins

Total Time:

55 mins

Ingredients

FOR THE BUNS

220 g pistachio cream
150 g pistachios
500 g strong white bread flour
60 g salted butter
1 1/2 Tbsp. mixed spice
1 tsp. cinnamon
50 g caster sugar
7 g fast action yeast
100 g sultanas
250 g whole milk, lukewarm
3 medium eggs

FOR THE CROSS

50 g plain flour
1/2 tsp. vegetable oil

FOR THE GLAZE

50 g caster sugar
10 g pistachios, blitzed

Directions

1. Step 1Line a small tray with baking paper and spoon the pistachio cream onto the tray in 12 heaped teaspoons. Freeze for a minimum of 4 hours. Blitz half the pistachios in a mini processor until ground to a fine crumb.
2. Step 2Put flour in the bowl of a freestanding mixer with dough hook attached. Rub in butter, then add spices, ground pistachios, sugar and yeast. Stir to combine, make a well in centre and add warm milk and 2 of the eggs, beaten. Mix with the dough hook until the mix comes together into a smooth dough. Add sultanas and remaining pistachios and continue to mix until well combined. Transfer to a clean bowl, cover and leave to prove in a warm place for around 2 hours, until doubled in size.
3. Step 3Line a large baking tray with baking paper. Transfer proved dough to a lightly floured surface and divide the dough into 12 evenly sized balls. Remove the pistachio cream from freezer. Make an indent in the middle of a ball and fill with a spoonful of pistachio cream. Fold the dough around the cream to seal it inside and shape into a round ball. Repeat with the remaining balls. Place filled buns on the tray, spaced slightly apart. Cover and leave to prove for around an hour.
4. Step 4Preheat the oven to 220C, fan 200C, gas 7. Lightly beat the remaining egg and brush the buns all over. For the cross, mix flour with a little oil and then stir in 2-3 tbsp of water, until you have a smooth paste. Transfer to a disposable piping bag and snip off the end. Pipe crosses over the buns and bake for 15 minutes, until golden.
5. Step 5While the buns are baking, make the glaze. Put sugar in a pan with 50ml water and heat gently until sugar has melted. Bring to a simmer and simmer gently for 3-4 minutes, until syrupy.
6. Step 6As soon as the buns are baked, brush them with the glaze and finish with a sprinkle of blitzed pistachios.

You could also try other spreads in the middle if you can’t get hold of pistachio cream – Biscoff or chocolate hazelnut spread would both work well.

If you want to chase that really vibrant green colour, look out for Iranian pistachios. As well as looking great, they also have a superior flavour to nuts from other regions.