Preparation

• Refresh the sourdough starter according to your routine, using the same Manitoba flour that will be used in the dough. The Manitoba flour I used has a strength of 350W.

  Take the amount of starter needed and place it in a stand mixer.

  Add half of the sifted flours and half of the water. Knead coarsely for a minute, cover, and let rest for 30 minutes. Meanwhile, leave the butter out of the fridge and cut it into chunks. It should soften enough to be easily worked with the tines of a fork to make it creamy.

  After the resting time, add the remaining ingredients (except the butter) and knead until the dough is well-formed (meaning it completely detaches from the sides of the bowl, leaving it “clean”) and compact. At this point, add the softened butter gradually (without adding more until the previous amount is fully absorbed) and work the dough just enough. Cover the bowl with plastic wrap and let it rise until doubled.

  Once the dough has risen, transfer it to a work surface; at this stage, the dough will not be sticky.

  Gently stretch it into a rectangle with your hands and make folds by bringing each side of the rectangle (one at a time) toward the center of the dough.

  Repeat this operation twice. It’s important to achieve softness and a well-aerated structure that will be evident in our delicious buns.
  Detach balls about 2 to 2.5 oz each, place them in baking cups, and set them on a baking tray.

  Cover and let rise until the buns reach the edge of the baking cups.
  Once risen, preheat the oven to 320°F.
  Meanwhile, place about 30 grams of egg white in a bowl. Add the sugar and mix until a fluid but not liquid mixture is obtained.

  Brush the buns with the glaze and sprinkle with chopped pistachios.
  Bake the buns in the hot oven, mid-height, for about 40-50 minutes or until they are golden on the surface.

  Bon appetit