Easy to make with frozen
bread dough, this treat makes a great Easter morning breakfast
or a delicious dessert.
Swirl Easter
Bread
1 cup natural California
pistachios, finely chopped in food processor or blender
1 large egg
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 1/2 tablespoons finely chopped orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 loaf frozen bread dough, thawed until soft and puffy
1 large egg white, beaten with 1 tablespoon water
Glaze (recipe follows)
Mix pistachios with egg, sugar, butter,
orange peel, vanilla and salt; set aside.
Roll out dough on floured board to 12
x 9-inch rectangle (dough will feel elastic and want to pull
back).
Spread pistachio mixture onto rectangle,
leaving 1/2-inch border at edges. Roll up dough, starting from
long side. Transfer to oiled, 12-inch pizza pan. Carefully shape
into ring, then seal ends together, wetting dough with water
if necessary. With kitchen shears or knife, snip into or slice
dough ring at 3/4 to 1-inch intervals, cutting from outside edge
toward center but not quite all the way through. Gently pull
apart and turn each slice to face up. Brush ring with egg wash.
Place in warm place for 30 to 60 minutes
to let rise until soft and puffy. Pre-heat oven to 375*F; bake
for 17 minutes or until golden, covering loosely with foil if
it begins to get too brown. Cool; drizzle with glaze.
Makes approximately 8 servings.
Glaze:1 cup powdered sugar mixed with
4 to 5 teaspoons lemon juice. Garnish with extra chopped pistachios.
Recipe and photograph provided
courtesy of the California Pistachio Commission.
