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Dairy
Medium
12 Servings
Allergens 
2 Hours
Diets
This is the most popular pastry we sell at K’far, Zahav’s sister restaurant in Philadelphia and Brooklyn. “K’far” means “village” in Hebrew, and our “village” embraces both the town of K’far Saba in Israel, where Mike began to cook, as well as the Israeli restaurant village we’ve built in Philly. We use an Asian method called tangzhong, which involves first cooking a portion of the flour and liquid together, creating a fluffier dough that stays fresher longer. Making these buns is a two-day project.
Katreena Kanney is the executive pastry chef of K’far both for the restaurant itself as well as for our entire “village.” Although she is somehow not a big fan of sweets, she’s sure good at making them!
Makes 1 dozen
1 scant cup whole milk
1/3 cup bread flour, such as Glicks High Gluten Flour
1 cup whole milk, warmed to 100 degrees Fahrenheit
1 tablespoon Gefen Instant Dry Yeast
6 tablespoons sugar, divided
3 eggs
6 and 1/4 cups bread flour, such as Glicks High Gluten Flour, plus more for the work surface
2 teaspoons salt
10 tablespoons butter, at room temperature, cut into tablespoon-size pieces
neutral oil, for the pan
3/4 cup (1 and 1/2 sticks) butter
1 and 1/2 cups Haddar Brown Sugar
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1 and 3/4 cups whole unsalted shelled pistachios, plus 1/2 cup chopped for finishing
1/4 cup granulated sugar
1/4 cup Haddar Brown Sugar
1/4 teaspoon salt
1/2 lemon, zested
1/2 cup (1 stick) butter, at room temperature, cut into tablespoon-size pieces
Put the milk and flour into a small saucepan set over medium heat.
Whisk constantly until the mixture thickens into a paste like brownie batter. Remove from the heat and let cool.
Pour the warm milk into a medium bowl. With a fork, whisk the yeast and one tablespoon of the sugar into the milk until nearly dissolved. Let sit for about five minutes; look for foam to form in the center of the mixture.
Slowly pour the yeast mixture into the tangzhong (about a quarter at a time), using a whisk to blend. You’ll end up with a thin paste.
Whisk in the eggs, one at a time.
Set up a stand mixer with a dough hook attachment. Add the flour and remaining five tablespoons of sugar to the bowl. Mix on the lowest setting and add the salt.
Gradually pour the yeast and milk mixture on top of the flour and knead on low (speed 2 on a KitchenAid) for five minutes.
Cover the dough with a kitchen towel and let it rest for 15 minutes.
On medium speed, add the butter, one piece at a time. Incorporate each piece before adding more.
Transfer the dough to an oiled bowl. Cover with plastic wrap for proofing.
Now you have two options: Proof the dough either at room temperature in a non-drafty spot until doubled (about two hours), or overnight in the refrigerator.
While the dough is proofing, make the caramel and filling.
Before you make the caramel, oil and line a 13-by-9-inch rectangular pan with Gefen Parchment Paper. FYI: This is the pan in which you’ll bake the buns.
In a small saucepan set over low heat, melt the butter. As the butter melts, add the brown sugar, corn syrup, and vanilla, whisking until smooth.
Two important notes: Do not let the mixture boil! And: Keep whisking! Your goal is to not let the butter and brown sugar separate.
Pour the caramel into the prepared pan, making sure it completely covers the parchment.
In a food processor, blitz the whole pistachios, both sugars, salt, and lemon zest. You’re making a thick paste with very finely ground pistachios, but leave some texture; this is not quite a nut butter.
Gradually add the butter, mixing until it is no longer visible.
Transfer the mixture to a bowl and keep at room temperature for easier spreading.
Lightly flour the work surface and roll the dough out into a rectangle approximately 12 inches wide by 18 inches long. The dough should be about a quarter inch thick.
Spread the pistachio filling evenly on the dough from edge to edge.
Roll the long edge of the dough closest to you into a log about 18 inches long.
Cut the dough into 12 even pieces, each about one and a half inches wide.
Carefully transfer the cut dough to the caramel-lined pan.
Cover with a towel and let proof until the buns have doubled in size, one to two hours.
When ready to bake, preheat the oven to 350 degrees Fahrenheit.
Bake until the buns are puffy and golden on top, 25 to 30 minutes.
Let the buns rest three to five minutes to allow the caramel to cool and thicken.
Carefully invert the pan onto a cutting board or serving dish.
Top with the chopped pistachios and separate into buns.
From the book Zahav Home by Michael Solomonov and Steven Cook. Copyright © 2024 by Michael Solomonov and Steven Cook. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers. Photography by Michael Persico.
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