CARADMON, ORANGE AND PISTACHIO BABKA BUNS

After the Nutella babka I made for Easter, I wanted to try the same idea in a different direction — something with a little Middle Eastern warmth to it.

These mini buns start with a naturally leavened, enriched dough: soft, lightly sweet, and slow-fermented overnight for depth. The filling is a spiced butter of cardamom, cinnamon, and orange, wound through with chopped pistachios. As they bake, some of the filling bubbles out and caramelizes around the edges, pulling all the flavours together into something a little sticky and a lot good.

Best eaten fresh on the day, with afternoon tea or as a midday treat.

2 buns per order