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Pistachio Ring

 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).