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  • Isabella Akshay

Pandolci: Sweet Buns with Jam, Hazelnut & Pistachio

A week ago I was on the phone with my sister who lives in Dubai and told her I wasn’t planning to have any Christmas tree or decoration this year because I wasn’t in the mood to celebrate. A few days later, I received a box of Xmas-themed gifts, all selected by my little nieces Bea & Irene, with the message “We all need a little Christmas”.


So here I was this morning making a Christmas tree and baking these tiny “pandolci” or sweet bread buns, filled with chunks of my homemade quince jelly, crushed hazelnuts and pistachios, and dusted with cinnamon and sugar.


INGREDIENTS

  • 200g spelt flour

  • 60g oat flour

  • 150g lukewarm water

  • 5g fresh yeast

  • 40g butter (approx 2 tbsp), softened

  • 3 tbsp honey

  • 1 tbsp brown sugar


For the filling:

  • 8 tbsp of your favourite jam (I used my homemade quince jam, check my previous post for the recipe)

  • 8 tsp crushed nuts (I used hazelnuts and pistachios)


For dusting:

  • 1 tbsp cinnamon

  • 1 tbsp icing sugar


METHOD


Dissolve yeast and 1 tbsp of honey in the water and wait for 5 minutes.


Sieve the 2 flours and salt together, then add butter, sugar and rest of the honey. Start adding the water little by little then knead to a smooth dough.


Cover and let the dough rise for 5-6 hours or until doubled in volume.


On a lightly floured surface, roll the dough to a large rectangle about 3mm thickness. Use a cookie cutter or glass to cut 8 rounds, each about 5-6cm in diameter. Roll the remaining dough again into a rectangle and cut into strips. You need 6x strips for each pandolce, each strip approx 6 cm long.


Place 1 tbsp jam + 1 tbsp nuts at the centre of each disc of dough, then seal with 6 strips of dough, crossing them to form a net and pressing around the edges to seal.


Pre-heat the oven to 180C (fan) or 210C (static) and bake for 10-12 minutes.


Allow to cool, then dust with cinnamon and sugar.






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