Easy to make with frozen bread dough, thistreat makes a great Easter morning breakfast or a delicious dessert.
Recipe: Swirl Easter Bread
1 cup natural California pistachios, finelychopped 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 12x 9-inch rectangle (dough will feel elastic and want to pullback).
Spread pistachio mixture onto rectangle,leaving 1/2-inch border at edges. Roll up dough, starting fromlong side. Transfer to oiled, 12-inch pizza pan. Carefully shapeinto ring, then seal ends together, wetting dough with waterif necessary. With kitchen shears or knife, snip into or slicedough ring at 3/4 to 1-inch intervals, cutting from outside edgetoward center but not quite all the way through. Gently pullapart and turn each slice to face up. Brush ring with egg wash.
Place in warm place for 30 to 60 minutesto let rise until soft and puffy.
Preheat oven to 375°F (190°C);bake for 17 minutes or until golden, covering loosely with foilif it begins to get too brown. Cool; drizzle with glaze.
Makes approximately 8 servings.
Glaze:1 cup powdered sugar mixed with 4to 5 teaspoons lemon juice. Garnish with extra chopped pistachios.
Recipe and photograph provided courtesyof the California Pistachio Commission.
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