PISTACHIO BREAKFAST RING

1 (1/4 oz) package dry yeast
1/2 cup plus 1 tablespoon sugar, divided use
1 tablespoon sugar
1/4 cup warm water (105 to 115 degrees f)
1 cup warm milk (105 to 115 degrees f)
1/4 cup (1/2 stick) unsalted butter
2 teaspoons salt
3 to 4 cups unbleached flour
1/4 cup (1/2 stick) unsalted butter, melted
1 cup pistachio nuts, shelled, and coarsely chopped
1 egg, lightly beaten

In a large bowl, combine yeast, 1 tablespoon of the sugar, and water. Set aside 5 minutes until slightly bubbly.

Add milk, butter, salt, and remaining 1/2 cup sugar to the yeast mixture. Add 3 cups of the flour, 1 cup at a time, beating well after each addition.

Turn dough out onto lightly floured surface and knead 8 to 10 minutes, or until dough is smooth and elastic. Add additional flour, as needed to prevent sticking. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel and let rise until doubled in bulk, about 1 1/2 hours.

Grease large baking sheet.

Punch dough down and turn out onto floured surface. Let rest 5 minutes.

Using floured rolling pin, roll into 12- by 18-inch rectangle. Brush top with melted butter and sprinkle with pistachios. Beginning with long side of rectangle, roll up to form 18-inch-long loaf. Join ends of loaf together and pinch to form ring. Carefully place ring on prepared baking sheet. Using sharp knife, make diagonal cuts in dough two-thirds of the way through, at 3/4-inch intervals. Cover as before and let rise until doubled in bulk, about 1 hour.

Preheat oven to 350 degrees F.

Brush entire surface with beaten egg.

Bake 30 to 35 minutes or until golden brown. Remove from oven and cool on baking sheet 10 minutes. Remove from baking sheet and set on rack to finish cooling.

Servings: 12 to 16
Source: Colorado Collage by The Junior League of Denver