Pistachio Buns Recipe

Ingredients (15)

• For the Filling:
• 7 1/2 ounces homemade pistachio paste, made from toasted pistachios (about 3/4 cup; 210g)
• 2 ounces unsalted butter, brought to about 70°F/21°C (about 5 tablespoons; 55g)
• For the Dough:
• 18 ounces all-purpose flour (about 4 cups, spooned; 510g), plus more for rolling
• 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)
• 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 10 ounces homemade pistachio paste (about 1 cup; 285g), made from toasted pistachios, brought to about 70°F/21°C
• 8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do, brought to about 70°F/21°C
• 4 ounces milk (about 1/2 cup; 115g), any percentage will do, brought to about 70°F/21°C
• 2 ounces roasted pistachio oil (about 5 tablespoons; 55g)
• 4 ounces blanched, peeled, and lightly toasted pistachios (a shy cup; 115g), or more to taste, optional
• For the Frosting:
• 6 ounces heavy cream (about 3/4 cup; 170g)
• 2 1/2 ounces chilled homemade pistachio paste, made from toasted pistachios (about 1/4 cup; 70g)