There is something deeply personal about baking for someone you love. It is not rushed or loud. It happens in the waiting as the dough rises and in the care taken while filling each bun. When they come out of the oven warm and fragrant, the kitchen feels calm and intentional. This recipe was created for moments like that. Whether it is Valentine’s Day or a quiet evening at home, these raspberry pistachio buns are meant to be shared and remembered.
For general kitchen safety, proper oil handling and food storage, it’s a good idea to follow trusted guidelines like the USDA food safety recommendations , which help ensure safe and clean cooking practices.
| Ingredient | U.S. Measurement |
|---|---|
| Dough | |
| Whole milk, warm | ¾ cup |
| Granulated sugar | ½ cup |
| Instant dry yeast | 2¼ teaspoons |
| Unsalted butter, melted | 6 tablespoons |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Salt | 1 teaspoon |
| All-purpose flour | 3–3¼ cups |
| Yogurt–Honey Filling | |
| Greek yogurt | ½ cup |
| Large egg | 1 |
| Honey | 1 tablespoon |
| Topping | |
| Fresh raspberries | ½ cup |
| Pistachios, chopped | ⅓ cup |
| Streusel | |
| All-purpose flour | 3 tablespoons |
| Sugar | 2 tablespoons |
| Cold unsalted butter | 1 tablespoon |
| For Brushing | |
| Egg yolk | 1 |
| Milk | 1 teaspoon |
- Milk should be warm, not hot.
- Flour amount may vary slightly.
- Use thick Greek yogurt for best results.
- Chill streusel until ready to use.
Step-by-Step Instructions
In a large bowl, combine warm milk with 1 teaspoon of sugar and a small amount of flour. Stir in the yeast and let it rest in a warm place for about 10 minutes until bubbly.
Add the remaining sugar, vanilla, salt, egg, and melted butter. Mix until smooth, then gradually add flour and knead until soft and elastic.
Cover the dough and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Mix Greek yogurt, egg, and honey in a bowl until smooth. Set aside while shaping the buns.
Divide the dough into equal portions and shape into balls. Press a shallow well in the center of each bun.
Fill each center with the yogurt mixture. Top with chopped pistachios, fresh raspberries, and streusel.
Bake at 350°F for 18 to 20 minutes until golden brown. Let cool slightly before serving.
This recipe is provided for general informational purposes only and does not replace professional advice. Cooking times, ingredients and results may vary depending on equipment and preparation methods.
Please review our full disclaimer for additional details and important information.
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 55 mg |
| Sodium | 180 mg |
| Total Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Total Sugars | 15 g |
| Protein | 7 g |
Frequently Asked Questions
Can I make these raspberry pistachio buns ahead of time?
Yes. You can prepare and shape the dough, then refrigerate the buns overnight before baking. Allow them to come to room temperature and rise slightly before filling and baking.
Do these buns stay soft the next day?
They do. The enriched dough and yogurt-based filling help the buns remain soft and tender for up to 24 hours when stored properly.
How should I store leftover buns?
Store baked buns in an airtight container in the refrigerator for up to 2 days. Bring to room temperature or warm briefly before serving.
Can I use a different fruit instead of raspberries?
Yes. Blueberries, chopped strawberries, or cherries work well. Fresh fruit is recommended to avoid excess moisture in the filling.
Why didn’t my dough rise properly?
This usually happens if the yeast was inactive or the milk was too hot or too cold. The milk should be warm to the touch, not hot, and the yeast should look bubbly before mixing.
