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Pistachio Ring

the.instructor's picture
Ingredients
  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
  Salt 1 Teaspoon
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Filling  
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Drink: 
Milk

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