Ingredients
- QUICK GLAZE:
- 3/4 cup milk
- 1 package active dry yeast
- 1/4 cup butter, melted
- 2 tablespoons granulated sugar
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1/4 cup butter, melted
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Chopped pistaschio nuts (optional)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
Preparation
Step 1
1. In small saucepan heat milk until just warm (105 degrees to 115 degrees). Pour into large mixing bowl, then add yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy.
2. With mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in warm place to rise for 45 to 60 minutes or until nearly double).
3. Butter a 9x5x3-inch loaf pan; set aside. Remove dough from refrigerator. On lightly floured surface roll dough to 20x12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12x4-inch strips. Stack strips, then cut six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up.
4. Let rise in warm place for 45 minutes or until nearly double in size. Preheat oven to 350 degrees. Bake loaf about 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate. Drizzle with Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve.
5. QUICK GLAZE: In small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.
Calories 296