“Baklava are one of my favourite things to eat, but the super-fine filo pastry means that it’s a difficult thing to make at home. This recipe skips that problem and delivers the same surgery, nutty pleasure in a soft Chelsea bun package. They’re great as a snack, or as a breakfast treat. They’re also extremely addictive, so it might be a good idea to give some away to your friends or family before you end up scoffing the lot… not that I’m speaking from personal experience of course.”
Prep time: 20 minutes
Cooking time: 25 minutes (+ 1 1/2 hours proving time)
Serves: Makes 9 large buns
Ingredients – Baklava Filling:
75g pistachio shelled
75g ground almond
30g melted butter
Juice of 1/4 lemon
75g light brown sugar
Pinch of salt
A few tbsp’s of icing sugar
Ingredients – Dough:
500g bread flour
1 tsp salt
300ml whole milk
To make the dough, first combine the flour and salt in a mixing bowl and then add the yeast. Warm the milk gently in a pan and melt the butter into it. Remove from the heat and add to the flour when lukewarm. Crack in the egg and stir together.
If using a stand mixer with a dough hook, add an additional tablespoon of flour and knead for 10 minutes on a medium setting. If kneading by hand, tip the loose dough onto a floured work surface and knead for 5 minutes. When finished, the dough should be soft and smooth to the touch.
Place the dough into an oiled bowl and cover with a damp tea towel. Leave to prove in a warm place for around 1 hour, or until the dough has doubled in size.
While the dough is proving, chop the walnuts and pistachios into small pieces using a large knife and put into a bowl with the almonds and salt.
When the dough is ready, tip it out onto a lightly floured work surface and roll out into a rectangle of around 12 inches long by 8 inches wide. I find it helps to square off the edges by pushing them inward using the rolling pin.
Next, brush the 30g of melted butter all over the surface of the dough. Add the nuts, followed by the sugar before drizzling the lemon juice all over.
Roll the farthest long edge up tightly, making sure to fold over the filling, and continue to roll toward you until you reach the nearest edge. With the join on the bottom, tidy up the roll by cutting off the ends.
Cut the roll into 9 equally sized slices and place in a 9×9 arrangement in a greased baking tray. There should be around 1cm between each slice as they will continue to grow during the final prove.
Preheat the oven to 190C/170C fan and leave to rise for another 30 minutes.
Brush a little more melted butter over the top of your buns before placing them in the oven and then bake for 25 minutes.
While the buns are cooking, mix icing sugar with a little water until you have a thick paste.
Leave to cool for around 15 minutes after taking them out of the oven, then drizzle with the icing. The buns should tear apart easily, leaving soft white edges.