|Active dry yeast||1⁄4 Ounce (1 Package)|
|Sugar||5 Tablespoon (1 Tablespoon Plus 1/2 Cup, Divided)|
|Warm water||1⁄4 Cup (4 tbs) (110 F To 115 F)|
|Warm milk||1 Cup (16 tbs) (110 To 115 F)|
|Butter||1⁄4 Cup (4 tbs), softened|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Shelled salted pistachios||1 Cup (16 tbs), coarsely chopped|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes.
Add the milk, butter, salt, 2 cups flour and remaining sugar; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn the dough onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
On a floured surface, roll into a 16-in.x 12-in. rectangle.
Brush with the melted butter.
Sprinkle with the pistachios and sugar.
Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together to form a ring.
With a scissors, cut from the outside edge two-thirds of the way toward the center of ring at 3/4-in.intervals.
Separate strips slightly; twist to allow filling to show, slightly overlapping with the previous piece.
Cover and let rise in a warm place for 30 minutes.
Brush with egg.
Bake at 375° for 25-30 minutes or until golden brown.
Remove from pan to a wire rack to cool.