Pistachio Ring

• 1 package (1/4 ounce) active dry yeast
• 1 tablespoon plus 1/2 cup sugar, divided
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1/4 cup butter, softened
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour
• 1/4 cup butter, melted
• 1 cup shelled salted pistachios, coarsely chopped
• 1/3 cup sugar
• 1 egg, beaten

1. 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.
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 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
4. ; pinch ends together to form a ring.
5. 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.
6. Brush with egg. Bake at 375u0b0 for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

active dry yeast, sugar, warm water, warm milk, butter, salt, flour, butter, pistachios, sugar, egg

Taken from www.tasteofhome.com/recipes/pistachio-ring/ (may not work)