Nutty pistachio & matcha buns for the festive season

Prepare the dough 

Cut the half vanilla pod lengthwise and scrape out the seeds with the back of a knife. Beat the soft butter, organic icing sugar and vanilla seeds in a stand mixer until frothy. Stir the matcha powder into the water until it has completely dissolved. Finely grind 50 g of the pistachios in a food processor or a mortar. Mix together and sift the spelt flour, baking powder and rock salt. Gradually stir the dry ingredients into the butter mixture to form a smooth dough. Divide the dough in half. Add the finely ground pistachios and the matcha mixture to one half of the dough and knead well. Cover both doughs and leave them to rest in the fridge for an hour.   

Bake the buns 

Roll out both of the doughs into equal-sized rectangles. Put the green rectangle on top of the light-coloured one and roll them up lengthwise. Cover the dough roll and leave it in the freezer for another 30 minutes. Afterwards, moisten the roll slightly with water and coat it in the rest of the finely chopped pistachios. Cut the dough roll into approx. 1-cm thick slices and place them on the universal tray. Bake the pistachio & matcha buns in the BORA X BO (140°C/-20% humidity) for 12 minutes.