Pistachio Yeast Bread

This is a terrific sweet bread to serve for afternoon tea.

Ingredients make 1 loaf

600 g bread flour

1 sachet dried yeast

2 tsp salt (12g)

45 g caster sugar

350 ml milk

65 g butter

Pistachio filling

60 g melted butter

75 g caster sugar

130 g finely chopped pistachio nuts

Method

Blend flour, yeast, salt, and sugar and in a mixing bowl. Add milk and butter and mix in a bread mixer for approx. 7 minutes until smooth. Place covered in a floured or oiled bowl and leave to rise for approx. 90 minutes until doubled in size. Transfer the dough to a lightly floured table and roll into an approx. 65 x 30 centimeter rectangular shape. Brush the melted butter for the filling evenly on the dough and sprinkle the sugar evenly on top followed by the pistachio nuts. Roll the dough towards yourself, press the seam close and place on a greased or paper lined baking tray. Cut the dough with a scissor on an angle nearly all the way through and flip the cut piece to one side. The next cut is place the other side and continue until the whole roll is cut. Cover the dough with a tea towel and rest for 90 minutes until doubled in size. Preheat the oven to 200°C normal bake. Brush the dough with egg wash on top and bake in the oven for approx. 35 minutes. Allow cooling on a wire for at least 20 minutes before cutting and serving.

Note: Try using other nuts such as pecan or almonds.