Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
Step 2: Shape the Buns
Once the dough has risen, punch it down to release the air and divide it into 12 equal portions.
Shape each portion into a smooth ball and place them on a lined baking sheet, leaving enough space between each bun for rising.
Cover the buns with a clean kitchen towel and let them rise again for about 30–40 minutes, or until puffed up.
Step 3: Bake the Buns
Preheat your oven to 350°F (180°C).
Once the buns have risen, bake them in the preheated oven for 15–18 minutes, or until golden brown and fully baked through.
Remove from the oven and allow the buns to cool completely on a wire rack.
Step 4: Make the Chocolate Topping
While the buns are cooling, melt the chocolate chips in a heatproof bowl over a saucepan of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring between each interval until smooth.
If desired, stir in 1 tbsp of butter to give the chocolate extra shine and smoothness.
Step 5: Assemble the Buns
Once the buns are completely cool, dip the tops of each bun into the melted chocolate, letting any excess chocolate drip off.
Immediately sprinkle the tops with chopped pistachios, pressing them lightly into the chocolate so they adhere.
Place the buns on a parchment-lined surface to allow the chocolate to set.
Step 6: Serve and Enjoy
Once the chocolate has set, your Chocolate Topped Buns with Pistachios are ready to enjoy! Serve them fresh for the ultimate combination of soft bread, rich chocolate, and crunchy nuts.
Tips for Success:
Ensure the dough rises well: Make sure your yeast is fresh and your milk is warm (but not too hot) for the perfect rise.
Customize the chocolate: You can use milk, dark, or even white chocolate depending on your preference. For an even more decadent touch, drizzle with white chocolate after the dark chocolate has set.
Pistachio alternatives: If you don’t have pistachios, you can use other nuts like almonds, hazelnuts, or walnuts.
