Orange Pistachio Nut Roll

Name: Orange Pistachio Nut Roll
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: Lactaid Whole Milk; SIGNATURE SELECTS Yeast, Active Dry; O Organics Cane Sugar, Granulated, Organic; Morton Iodized Salt, 26 Ounce; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Daisy Light Sour Cream; Land O Lakes Butter, with Olive Oil & Sea Salt; SIGNATURE SELECTS Bread Flour, Pre-Sifted; O Organics Sugar, Organic, Dark Brown; Large Yellow Egg Cake; Minute Maid Orange Juice W/ Calcium, Fruit Juice; Beyond Good Orange Zest, 73% Cocoa; Value Corner Vanilla Flavor, Imitation; Pitic Organic Orange Lemon Citrus; Nonni's Almond Crisps, Lightly Sweet, Pistachio; Swerve Confectioners

Serves 2

20 mins prep

35 mins cook

90 mins Proofing Time

145 mins total

A tender, buttery nut roll filled with a sweet, salty, citrusy orange and pistachio filling.

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Make the dough...

Whisk a tablespoon of active dry yeast and a teaspoon of granulated sugar into 1/3 cup of warm whole milk and set aside until the mixture is foamy (about 5 minutes)

In a large bowl, combine 1/4 cup of granulated sugar, 1/2 teaspoon of salt, 2 large eggs, 2/3 cup of sour cream and 12 tablespoons of softened butter until smooth

Once the yeast is foamy, add it to the mixture along with 2 cups of flour and mix until completely combined

Continue to add flour, a little at a time until a soft, sticky dough forms

Transfer the dough onto a lightly B floured surface and knead until smooth and elastic (add additional flour if necessary, but as little as possible)

Shape the dough into a ball and place it into a lightly greased bowl. Turn the dough over a few times to ensure that all of the dough is coated in oil. Cover the bowl with plastic wrap and let it rest in a warm place for about 60 minutes or until doubled in volume

Make the filling...

Combine 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 6 tablespoons of butter and an egg yolk into a small saucepan and place over medium heat

Cook until it thickens enough to coat the back of a spoon and then transfer the mixture off of the heat

Stir in 3 cups of very finely chopped pistachios along with a tablespoon of fresh orange juice, 2 tablespoons of fresh orange zest, 1/2 teaspoon of vanilla extract and 1/2 teaspoon of citrus extract and set aside to cool

Assemble the rolls...

Once the dough has doubled in volume, transfer it onto a lightly floured surface and divide the dough in half

Roll each portion into a rectangle about 14” long and 18” wide

Spread half of the cooled filling over the surface leaving a 1/2” boarder around the edges

Roll the dough starting on the long sides and pinch the seam closed

If baking as a traditional loaf, pinch the ends to seal and transfer the rolls onto a parchment lined baking sheet with the seam down and the ends tucked under

If baking as a wreath, pinch the seam to seal, widen one end and tuck the opposite end into it firming a circle. Pinch the seam and transfer into a lightly greased 9” pie dish

Lightly cover the rolls with a light kitchen towel and let the rolls rest for 30 minutes in a warm place

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Preheat your oven to 350°
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Once the rolls have rested, brush the loaves with the leftover egg white and a teaspoon of water

Bake the loaves for 35-38 minutes or until golden brown

Transfer the loaves onto a cooling rack to cool before slicing

If garnishing, whisk a tablespoon of fresh orange juice into a cup of confectioners sugar and drizzle over the fully cooled nut rolls and sprinkle with crushed pistachios