Glazed Cashew Buns

These pillowy glazed cashew buns are incredibly soft, topped with toasted cashews and a glossy maple glaze using the foolproof tangzhong method.

Why This Recipe Works:

• Tangzhong method locks in moisture on a molecular level for long-lasting softness.
• Toasted cashews add a buttery, crunchy contrast to the pillowy dough.
• A simple maple glaze clings to the warm buns without becoming cloyingly sweet.

My first attempt at baking yeast buns in my drafty Chicago kitchen ended with me crying on the linoleum floor. I had spent four hours meticulously kneading, only to produce rolls so dense they could have been used as paperweights.

I realized later that my yeast had died in the cold room, and I had overcompensated by aggressively pounding more flour into the bowl, a mistake I also made when testing Italian sweet buns last year.

When you make sweet doughs, the high sugar and fat content actually draws moisture away from the yeast cells, slowing down fermentation and tempting you to add extra flour. This extra flour ruins the delicate protein matrix, but if you want to practice your yeast skills on something slightly different first, try our chocolate chip vanilla custard brioches.

To fix this, I turned to the tangzhong method, pre-gelatinizing a small portion of the flour and milk on the stovetop to trap water inside the starch structure. This simple step keeps the dough incredibly soft for days, much like our irresistibly soft buns.

Trust me, it is a total game-changer.

Glazed Cashew Buns

• Publisher Storied Skillet
• Cuisine American
• Category Baking, Desserts
• Prep Time 30 mins
• Cook Time 25 mins
• Servings 12
• Calories 310 calories
• Rating 4.8 4169
• Tags glazed buns, cashew rolls, sweet yeast bread, tangzhong buns

Ingredients

• For the Tangzhong:
• 20g bread flour
• 100g whole milk
• For the Dough:
• 350g bread flour
• 50g granulated sugar
• 7g instant yeast (1 packet)
• 1 teaspoon Diamond Crystal kosher salt (approx. 3g)
• 120g warm whole milk (105°F to 110°F)
• 1 large egg, room temperature
• 50g unsalted butter, softened
• For the Topping & Glaze:
• 100g raw cashews, chopped
• 100g powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon unsalted butter, melted
• 1 to 2 tablespoons whole milk

Directions

1. Make the tangzhong by whisking 20g flour and 100g milk in a small saucepan over medium heat until a thick, pudding-like paste forms, then let it cool to room temperature.
2. In the bowl of a stand mixer, combine the remaining bread flour, sugar, instant yeast, and kosher salt.
3. Add the cooled tangzhong, warm milk, and egg, then knead with the dough hook on low speed until a shaggy dough comes together.
4. Add the softened butter one tablespoon at a time, then increase the speed to medium and knead for 8 to 10 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
5. Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Punch down the dough, divide it into 12 equal pieces, roll each into a tight, smooth ball, and arrange them on a parchment-lined baking sheet.
7. Cover the buns loosely and let them rise for 45 minutes until puffy, then brush with a little milk and press the chopped cashews firmly onto the tops.
8. Bake at 350°F (175°C) for 20 to 25 minutes until the buns are golden brown and the cashews are beautifully toasted.
9. Whisk the powdered sugar, maple syrup, melted butter, and milk in a bowl until smooth, then drizzle the glossy glaze over the warm buns on a cooling rack.

Notes

• We highly recommend using Diamond Crystal kosher salt; if you are using Morton's kosher salt or fine table salt, cut the volume measurement in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid over-salting the delicate dough.
• Whole milk is essential here because its fat and protein molecules coat the gluten strands, weakening the protein matrix just enough to ensure a tender, melt-in-your-mouth crumb rather than a chewy, artisanal bread texture.
• Keep a close eye on the cashews during the last 5 minutes of baking; nuts burn rapidly once the oven's thermal mass peaks, so tent the buns loosely with foil if the cashews threaten to turn bitter and black.
• Because of the starch gelatinization in the tangzhong, these buns retain their moisture beautifully; after 24 hours in an airtight container, they won't dry out, though a quick 10-second zap in the microwave will restore that fresh-from-the-oven pillowy softness.
• I tested this with three different brands of active dry yeast, and the cheap supermarket generic brand failed every single test because its cell viability was incredibly inconsistent, so stick to a reliable brand like SAF-Instant or Red Star.

Serving Suggestions

These glossy, nut-studded buns are spectacular when served warm, but you can easily turn them into the centerpiece of a cozy weekend brunch.

• Serve alongside a steaming mug of dark roast coffee or a creamy espresso.
• Split them in half and spread a thin layer of salted butter or cream cheese.
• Pair with fresh seasonal berries to cut through the rich, sweet glaze.
• Drizzle with an extra touch of warm honey right before serving.
• Accompany with soft scrambled eggs for a delightful sweet-and-savory contrast.

Storage and Reheating

Leftover buns should never be left uncovered on the counter, as the air will quickly rob them of their hard-earned moisture. Wrap each cooled bun tightly in plastic wrap before placing them in an airtight container.

They will stay remarkably soft at room temperature for up to three days, thanks to our gelatinized starch trick.

If you want to save them for a rainy day, freeze them individually on a baking sheet before transferring them to a heavy-duty freezer bag. They will happily keep for up to two months without losing their flavor.

Never refrigerate yeast bread.

The fridge's cold environment accelerates starch retrogradation, which recrystallizes the starches and turns your beautiful buns stale overnight.

Ingredient Substitutes

If you find yourself missing a few pantry staples, don't panic—here are the best swaps to keep your baking project on track.

1. Bread Flour: You can swap in unbleached all-purpose flour at a 1:1 ratio, though the buns will be slightly less chewy due to the lower protein content.
2. Cashews: Pecans, walnuts, or sliced almonds make fantastic alternatives; just ensure they are raw and unsalted before chopping.
3. Maple Syrup: Honey or light corn syrup can be used in the glaze to achieve that same glossy, sticky finish.
4. Whole Milk: Unsweetened oat milk or soy milk works beautifully as a dairy-free alternative for both the dough and the tangzhong.

There is something deeply therapeutic about watching these golden buns rise, and even more joy in tearing one open while it's still warm enough to melt the glaze onto your fingers. Pour yourself a cup of coffee, roll up your sleeves, and let the kitchen fill with that unmistakable aroma of sweet yeast and toasted nuts.