Pistachio Ring

I got a weird impulse to try and make bread this weekend. So I started flipping through my latest Taste of Home magazine and found this recipe for pistachio bread. It was a lot easier than I thought it'd be (though in the process, due to sheer clumsiness I burnt three fingers, tore a fingernail, and made a complete mess of our kitchen - just thought I should provide a warning). It's time intensive, mostly because you have to do a lot of waiting for it to rise. That worked out perfectly for me though, as I was able to clean up my mess, do my laundry and watch part of the Super Bowl at the same time. I brought most of it into work today and received many compliments. It's not too sweet, not too bready, generally a great and easy (and somewhat impressive looking) breakfast treat.

PISTACHIO RING

TIME: Prep: 30 min. + rising

Bake: 25 min. + cooling

Ingredients:
1 package (1/4 ounce) active dry yeast
1 tablespoon plus 1/2 cup sugar, divided
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

FILLING:
1/4 cup butter, melted
1 cup shelled salted pistachios, coarsely chopped
1/3 cup sugar
1 egg, 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 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 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.

With a scissors, cut from outside edge two-thirds of the way toward 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.

Yield: 1 ring (18 slices).