Comments on: Easter Raisin Buns with Pistachio filling https://www.weekendbakery.com/posts/easter-raisin-buns-with-pistachio-filling/ The place for the ambitious home baker Mon, 20 Apr 2026 17:22:32 +0000 hourly 1 By: Weekend Bakers https://www.weekendbakery.com/posts/easter-raisin-buns-with-pistachio-filling/comment-page-1/#comment-658346 Wed, 28 May 2025 06:56:06 +0000 https://www.weekendbakery.com/?p=22893#comment-658346 In reply to Philippe Paulissen.

Hello Philippe,
Thank you for trying out our recipe, for your kind words and your very useful tip. I have never tried to bake the buns upside down, but it sounds like something I must try too. Keeping the paste very stiff so you can really form a ball also helps to keep it more in place, because then it would take a while before the paste ‘starts running’. For another variation on the theme also see our Christmas stollen bollen: www.weekendbakery.com/posts...en-bollen/)

Wishing you many great bakes and joyful moments around the oven.

Marieke

]]> By: Philippe Paulissen https://www.weekendbakery.com/posts/easter-raisin-buns-with-pistachio-filling/comment-page-1/#comment-658345 Tue, 27 May 2025 14:34:06 +0000 https://www.weekendbakery.com/?p=22893#comment-658345 Thank you for this wonderful recipe!

The instructions are very clear and well detailed. For best results when stuffing the buns, I recommend keeping the sealed side facing upward. While I initially flipped the balls to achieve a nicely rounded top, I noticed this caused the pistachio filling to leak during baking. Keeping the sealed side up helps maintain the integrity of the stuffing throughout the baking process.

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