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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Prep time does not include rise time. Ingredients:
1 (1/4 ounce) package active dry yeast |
1 tablespoon sugar |
1/2 cup sugar |
1/4 cup warm water (110-115 degrees) |
1 cup milk, warm (110-115 degrees) |
1/4 cup butter, softened |
1 teaspoon salt |
3 -3 1/2 cups all-purpose flour |
1/4 cup butter, melted |
1 cup salted pistachios, coarsely chopped |
1/3 cup sugar |
1 egg, beaten |
Directions:
1. In large mixing bowl, dissolve yeast and 1 Tbs. 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 of the remaining flour to form a soft dough.
2. Turn 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.
3. Punch down dough. On a floured surface, roll into a 16 x 12 rectangle. Brush with melted butter. Sprinkle with 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.
4. With scissors, cut from outside edge two thirds of the way toward the center of the ring at 3/4 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.
5. Brush with egg. Bake at 375 for 25-30 minutes or until golden brown. Remove from pan to wire rach to cool.
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