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Pistachio Ring

"Some years ago I decided to take a bread-baking course at our local school since I had never worked with yeast. I have never tasted anything as good or had as many compliments as I did when I brought home this pretty sweet bread."

18 ServingsPrep: 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 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

2 of 2

Pistachio Ring (continued)

Directions (continued)

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).