Method

• 1.
  Heat milk in a small pan until lukewarm. In a stand mixer fitted with the dough hook, combine the flour, yeast and 1/2 tsp fine salt, then add the egg yolk. Mix the honey and oil into the warm milk, then pour into the flour mixture. Mix on low speed until a rough dough forms. Increase speed to medium, then knead for around 7 minutes, or until smooth and elastic (dough will be a little stickier than normal bread dough). Transfer dough to a lightly oiled bowl, cover and leave in a warm place for 1 hour-1 hour 30 minutes, until doubled in size.
• 2.
  Line 2 baking trays with baking paper.
• 3.
  Divide dough into 10 equal portions. Roll each portion into a ball, pinching the underside to create a smooth, neat dome on top. Arrange on prepared trays, leaving plenty of space between dough balls, then cover with a clean damp tea towel and leave to prove for 30 minutes, or until puffed.
• 4.
  Preheat oven to 200°C/180°C fan-forced.
• 5.
  Bake dough balls for 18-20 minutes, until risen and a deep golden brown, rotating trays halfway so the buns brown evenly. Transfer to a wire rack to cool completely.
• 6.
  Meanwhile, in a stand mixer fitted with the whisk attachment, whisk both creams, icing sugar and vanilla to firm peaks. Cover and chill until ready to assemble.
• 7.
  For the praline, line a baking tray with baking paper, then spread pistachios over prepared tray in a single layer. Combine caster sugar and 2 tbs water in a small saucepan over medium-low heat and stir until sugar dissolves. Increase heat to medium-high, then cook, without stirring, for 12 minutes, or until golden. Immediately pour over pistachios, then cool in fridge for 1 hour, or until set. Once cool, place in a food processor. Pulse until finely chopped.
• 8.
  For the sherbet, place icing sugar, citric acid and freeze-dried raspberries in a small, dry bowl. Mix well to combine and set aside.
• 9.
  Using a serrated knife, split each bun down the middle, without cutting all the way through. Pipe or spoon whipped cream mixture into each bun, and smooth top and sides with a spatula. Scatter the surface of half the buns’ filling with praline and the remaining with sherbet to serve.