Persimmon + Pistachio Buns

Make The Mother of All Milk Bread dough (refer to pg. 6 of 'Mooncakes and Milk Bread' cookbook) and let it proof until doubled, 2 to 3 hours (closer to 3 if it’s cold where you are). Then divide the dough into 12 balls and roll each out into 4-inch flat rounds. Place them on two baking sheets lined with parchment paper.

Spread about 1 tablespoon of pistachio cream/butter over the center of each bun, leaving a border. (Nutella, cookie butter, or any nut butter would also work). Peel about 3 fuyu persimmons that aren’t too ripe and cut them into 1/4-inch thick slices. Place one slice on each bun, over the pistachio cream. Cover the buns and allow them to proof one last time until doubled and puffy, 45 minutes to 1 hour (from the time you placed the buns on the sheet).

Preheat your oven to 350 degrees Fahrenheit. Right before baking, brush the edges of the buns with egg wash (combine 1 egg with 1 tablespoon of milk). Bake until golden brown, 18 to 20 minutes.

Meanwhile, make your glaze: Combine 1/4 cup sugar with 1/4 cup water in a small saucepan. Heat over medium heat until the sugar dissolves and it begins to simmer. Simmer for about 2 minutes until it slightly thickens.

Take the buns out of the oven and immediately brush the glaze all over them. Sprinkle finely chopped pistachios over the edges and add a final pinch of flaky sea salt.

Allow them to cool for a few minutes before serving.