This Cardamom & Pistachio Pull-Apart Bread by @cookim_mama Takes Home Baking up a Notch

Method

• In a stand mixer bowl, combine all dough ingredients except for the butter and egg that will be used later for the egg wash.
• Mix on low-medium speed using the dough hook attachment until everything comes together, ~3-5mins.
• Add the butter one piece at a time. Continue mixing for 8-10mins until the butter is fully incorporated and the dough is smooth. If the dough is too sticky, add a little more flour one tbsp at a time; it should be tacky but manageable.
• Form the dough into a ball and place it into a large bowl.
• Cover and let it proof in a warm environment (ideally around 80F) for 1.5-2hrs until it has roughly doubled in size.
• Punch the dough to deflate it.
• Divide it into 12 equal sections.
• Form each section into a ball by first folding its edges under to create a smooth outer skin on top. Then, on an un-floured surface, place the dough ball seam-side down and palm the dough with a slightly cupped hand.
• Using a little bit of pressure, start rolling the dough ball around in small circles under your palm. This will create surface tension and help seal the bottom seams.
• Cover and let them rest for 20 minutes.
• Meanwhile, make your filling. In a small bowl, add the brown sugar and orange zest.
• Using your hands, massage the zest into the sugar.
• Add the rest of the ingredients (except for the pistachios) and combine. You should end up with a spreadable paste.
• Doing one at a time, use a rolling pin and flatten the dough ball into a long oval ~20cm long.
• Cut slits lengthwise making sure to stop just shy of halfway. Do not cut past the end of the dough.
• Spread some of the filling onto the end with no slits and sprinkle on some crushed pistachios.
• Starting from the end with filling, roll it into a log. Once you reach the slits, stop, and pinch the two sides to seal the filling in. This helps prevent it from oozing out.
• Finish rolling and place it into a lightly greased 33x23cm baking tray. Repeat with the remaining dough.
• Cover and let rise for ~30-45mins or until noticeably puffy.
• Preheat the oven to 350F.
• Using the remaining egg combined with 1 tbsp of milk, gently brush the buns before baking.
• Bake for 22-25mins until the top is golden brown.
• While the bread is baking, prepare the orange syrup.
• Add sugar, water, and orange peel to a small pot over medium heat. Stir until the sugar dissolves.
• Take the syrup off the heat, discard the orange peels and let it cool.
• When the bread is out of the oven, immediately brush the top with the syrup and garnish with additional chopped pistachios.
• Once it's cool enough to handle, transfer it to a wire rack to cool further.
• Enjoy while they are still warm.