Espresso and Lime

Make the dough...
0 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)
2 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 
3 Once the yeast is foamy, add it to the mixture along with 2 cups of flour and mix until completely combined 
4 Continue to add flour, a little at a time until a soft, sticky dough forms 
5 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)
6 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...
8 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 
9 Cook until it thickens enough to coat the back of a spoon and then transfer the mixture off of the heat
10 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...
12 Once the dough has doubled in volume, transfer it onto a lightly floured surface and divide the dough in half 
13 Roll each portion into a rectangle about 14” long and 18” wide
14 Spread half of the cooled filling over the surface leaving a 1/2” boarder around the edges 
15 Roll the dough starting on the long sides and pinch the seam closed
16 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
17 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
18 Lightly cover the rolls with a light kitchen towel and let the rolls rest for 30 minutes in a warm place 
19 Preheat your oven to 350°
20 Once the rolls have rested, brush the loaves with the leftover egg white and a teaspoon of water
21 Bake the loaves for 35-38 minutes or until golden brown 
22 Transfer the loaves onto a cooling rack to cool before slicing 
23 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 
24 Slice and enjoy!
25 Store leftovers in an airtight container at room temperature