Holiday Pomegranate Walnut Buns
Fragrant Persian-inspired buns studded with tart pomegranate seeds and toasted walnuts, bound with honey and enriched with yogurt. A festive holiday bread with a tender crumb and subtle spice, perfect for breakfast or as an accompaniment to tea.
Steps
Before you start
- Bring butter and yogurt to room temperature (about 1 hour)
- Have all-purpose flour measured and ready
- If using instant yeast, make sure it is fresh (check the expiration date)
- Toast walnuts lightly in a 350°F (175°C) oven for 5–6 minutes to deepen their flavor
Mix the dough
- In a large bowl or the bowl of a stand mixer, combine 3.5 cups (438 g) flour, 2.25 teaspoons (7 g) instant yeast, 1.25 teaspoons (8 g) salt, and 2 tablespoons (25 g) sugar.
- In a separate bowl, combine 0.75 cup (180 g) yogurt and 0.5 cup (120 ml) warm water.
- Pour the wet ingredients into the dry ingredients.
- Using the dough hook attachment (or mixing by hand), blend until a rough dough forms, about 1 minute.
- Add 4 tablespoons (57 g) room-temperature butter pieces in 2–3 additions, mixing for 1–2 minutes after each addition.
- Continue mixing until the dough is smooth and elastic, about 8–10 minutes total (the dough will be slightly sticky but should pull away from the sides of the bowl).
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Ready when: Dough is smooth, elastic, and slightly sticky; it should stretch without tearing when you pull a small piece
Tip: If using a stand mixer, keep the dough slightly wet rather than dry—it will develop better flavor and texture. If mixing by hand, knead for 12–15 minutes rather than 8–10.
First rise
- Transfer the dough to a lightly oiled bowl, turning it to coat all sides.
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Let the dough rise at room temperature (68–72°F / 20–22°C) for about 1 hour, until it is puffy and about 1.5 times its original size.
- You can also check by poking it gently—if the indent slowly springs back halfway, it is ready.
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Ready when: Dough is visibly puffed; poking it leaves an indent that slowly springs back halfway
Tip: If your kitchen is cool, place the dough in a turned-off oven with the light on, or in a warm corner to speed rising.
Prepare the filling
- While the dough rises, make the filling.
- In a medium bowl, combine 1.5 cups (225 g) dried pomegranate seeds (patted dry), 1.25 cups (150 g) finely chopped walnuts, 0.33 cup (110 g) honey, 1.5 teaspoons (4 g) cinnamon, and 0.5 teaspoon (1 g) cardamom.
- Stir until the pomegranate seeds and walnuts are evenly coated with honey and spices.
- Set aside.
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Ready when: Filling is well combined with no dry pockets of walnuts or pomegranate seeds
Tip: Pat the pomegranate seeds very dry before mixing—excess moisture can weigh down the filling and make the buns soggy.
Shape the buns
- Turn the risen dough onto a lightly floured work surface.
- Gently press it into a rough rectangle about 12×10 inches (30×25 cm).
- Spread the filling evenly over the dough, leaving a 0.5-inch (1 cm) border on all sides.
- Starting from a long side, tightly roll the dough into a log.
- Pinch the seam closed.
- Using a sharp knife or dental floss, cut the log into 12 equal pieces (cut in half first, then cut each half into 6 pieces for even sizing).
- Place the buns cut-side up in a parchment-lined 9×13-inch (23×33 cm) baking pan or two 8-inch (20 cm) round cake pans, spacing them about 1 inch (2.5 cm) apart.
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Ready when: Buns are evenly sized and arranged with space between them
Tip: Use dental floss or a very sharp serrated knife to cut the buns without squashing the filling. Saw gently rather than pressing straight down.
Second rise
- Cover the pan(s) loosely with plastic wrap or a damp towel.
- Let the buns rise at room temperature for about 1 hour, until they are visibly puffy and have grown to touch or nearly touch one another.
- They should look soft and pillowy.
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Ready when: Buns are visibly puffed and have nearly filled the pan; poking the side of a bun leaves a slow-rising indent
Tip: Do not let them over-proof—if the buns double in thickness, they may collapse in the oven. Err on the side of shorter rising time.
Preheat the ovenOven 375°F / 190°C
- While the buns finish their second rise, preheat your oven to 375°F (190°C).
- Set the rack to the middle position.
Apply egg wash and toppings
- When the buns have finished rising and the oven is ready, brush each bun gently with beaten egg wash (1 egg beaten with 1 tablespoon water).
- If using sesame seeds, sprinkle about 0.5 teaspoon (4–5 seeds) on each bun for garnish.
- Work quickly so the buns do not deflate.
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Ready when: Each bun is evenly brushed with a thin layer of egg wash and topped with sesame seeds
Tip: Use a soft pastry brush and work gently to avoid deflating the risen buns.
Bake the bunsOven 375°F / 190°C
- Place the pan in the preheated 375°F (190°C) oven.
- Bake for 20–22 minutes, until the buns are golden brown on top and lightly browned on the sides.
- The buns should smell fragrant and warm.
- If the tops are browning too quickly, loosely tent the pan with aluminum foil after 15 minutes.
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Ready when: Tops and sides are golden brown; buns sound hollow if tapped lightly on the bottom
Tip: Do not overbake—buns can dry out if left in the oven too long. Check at 18 minutes; they should be light golden, not dark brown.
Cool and serve
- Remove the pan from the oven and transfer it to a wire rack.
- Let the buns cool in the pan for 5–10 minutes (they will continue to cook slightly from residual heat).
- You can serve them warm directly from the pan, or turn them out onto the cooling rack to cool further.
- Serve warm or at room temperature, ideally within a few hours of baking.
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Ready when: Buns are firm enough to handle but still warm; the crumb is set
Tip: Warm buns are more tender and easier to eat. If they have been refrigerated, reheat them wrapped in foil at 325°F (163°C) for 10–12 minutes.
Good to know
Tips
- Pomegranate seeds contain juice that can dye your hands and work surface. Pat them very dry before mixing into the filling to prevent excess moisture.
- For a richer filling, add 2 tablespoons of unsalted butter mixed with the honey and spices before combining with the nuts and pomegranate. This will enhance the richness of the buns.
- These buns are festive and elegant but also sturdy enough to travel well if wrapped individually—ideal for holiday gifting.
- The spices (cinnamon and cardamom) are traditional in Persian baking. Toast whole cardamom pods in a dry skillet for 1–2 minutes and grind them fresh for the most fragrant filling, though ground cardamom works well too.
Make ahead
You can prepare the dough up to 8 hours ahead. After the first rise, punch down the dough, cover it, and refrigerate. The next day, let it come to room temperature (about 30 minutes), then proceed with shaping, second rise, and baking. Alternatively, shape the buns and refrigerate them overnight, then let them rise at room temperature for 30–45 minutes before baking (they will rise more slowly from cold).
Storage & reheating
Store cooled buns in an airtight container at room temperature for up to 2 days. They taste best on the day they are baked. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 weeks. Thaw at room temperature for 1–2 hours, then warm in a 325°F (163°C) oven wrapped in foil for 10–12 minutes, until heated through.
Substitutions
- fresh pomegranate seeds (arils) → Dried cranberries or dried currants. Use the same amount as the pomegranate seeds. These provide tartness and a festive appearance, though with a different flavor profile. Soak them in warm water for 5 minutes first if they are very dry.
- raw or lightly toasted walnuts → Pistachios, almonds, or hazelnuts. Use the same weight. Pistachios will add a slightly sweet, buttery note; almonds are milder; hazelnuts are richer. Chop them finely to the same size as the walnuts.
- plain Greek yogurt or full-fat plain yogurt → Sour cream or crème fraîche. Use the same amount. These will make the dough slightly tangier and more tender. Ensure they are at room temperature before mixing.
- honey → Agave nectar or maple syrup. Use the same amount by volume. Agave is milder; maple will add a deeper, woodsy sweetness to the filling. Both work well with pomegranate and walnuts.
