Inspired by the Persian Love Cake they have a buttery cardamom and pistachio filling topped with a fragrant rosewater and lemon glaze. They’re easy to make and you won’t need any eggs or any dairy.
Here’s a simple and delightful recipe for Persian Love Buns (Pistachio Cardamom Rolls) that’s egg-free and dairy-free. This recipe yields soft, fragrant rolls with the distinctive flavors of pistachio and cardamom.
Persian Love Buns (Pistachio Cardamom Rolls)
Ingredients
For the Dough:
- 3 ¼ cups 390g all-purpose flour (plus more for dusting)
- 2 ¼ tsp 1 packet active dry yeast
- ¼ cup 50g granulated sugar
- ¾ cup 180ml warm almond milk (or any plant-based milk)
- ¼ cup 60ml warm water
- ¼ cup 60ml neutral oil (e.g., canola or vegetable)
- ½ tsp salt
- 1 tsp ground cardamom
For the Filling:
- ½ cup 100g brown sugar
- 2 tsp ground cardamom
- 2 Tbsp neutral oil
- ½ cup 70g finely chopped pistachios
For the Glaze:
- ½ cup 60g powdered sugar
- 2-3 Tbsp plant-based milk
- ½ tsp rosewater optional
Instructions
Prepare the Dough
- Activate the Yeast: In a small bowl, mix warm water and 1 teaspoon of sugar, then sprinkle yeast over the top. Let it sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, salt, and ground cardamom.
- Combine Wet Ingredients: Add warm almond milk, oil, and the yeast mixture to the dry ingredients.
- Knead the Dough: Mix until a dough forms, then knead for about 5-7 minutes on a floured surface until smooth and elastic. If using a stand mixer, knead with the dough hook attachment.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Prepare the Filling
- Mix Filling Ingredients: In a small bowl, combine brown sugar and ground cardamom. Set aside the chopped pistachios separately.
Shape the Rolls
- Roll Out the Dough: After the dough has risen, punch it down to release air. Roll it out on a floured surface into a large rectangle, about 12×16 inches.
- Add the Filling: Spread the 2 Tbsp of oil evenly over the rolled-out dough. Sprinkle the sugar-cardamom mixture evenly over the dough, then scatter the chopped pistachios.
- Roll and Cut: Starting from the long side, roll the dough into a tight log. Cut into 12 equal slices using a sharp knife or dental floss.
Second Rise
- Arrange in Pan: Place the rolls in a greased 9×13 inch baking pan or a round pan with a bit of space between them.
- Second Rise: Cover and let them rise in a warm place for about 30-45 minutes, until puffy.
Bake the Rolls
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 20-25 minutes, or until golden brown.
Prepare the Glaze
- Mix Glaze Ingredients: While the rolls are baking, whisk together the powdered sugar, plant-based milk, and rosewater (if using) until smooth.
Glaze and Serve
- Cool Slightly: Let the rolls cool for about 10 minutes in the pan.
- Drizzle the Glaze: Drizzle the glaze over the warm rolls before serving.
Notes
Tips
- Proofing Yeast: Make sure the water and milk are not too hot; it should be warm to the touch (about 110°F or 43°C).
- Rolling the Dough: Roll the dough evenly for uniform buns.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Optional Variations
- Nut Substitutes: Swap pistachios for almonds or walnuts if preferred.
- Flavor Twist: Add a touch of cinnamon to the filling for an extra layer of flavor.