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🍰 Pistachio Easter Ring

448 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Warm 250 milliliters of milk in a pot for about 1 minute until it is lukewarm.
  2. 2. Crumble the yeast into the milk and stir together with 1 tablespoon of sugar until dissolved.
  3. 3. Cover the pot and let the yeast milk rest for about 10 minutes.
  4. 4. In a bowl, mix the yeast milk with the remaining sugar, butter, salt, one egg, and flour to form a smooth dough.
  5. 5. Let the dough rest for 1 hour.
  6. 6. Finely chop the pistachios.
  7. 7. Mix the pistachio cream in a bowl with 2 tablespoons of milk.
  8. 8. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  9. 9. Roll out the dough on a floured surface into a rectangle.
  10. 10. Spread the pistachio cream over the dough.
  11. 11. Sprinkle the chopped pistachios over the cream, but save about 1 tablespoon for later.
  12. 12. Roll the dough evenly from both long sides until the two rolls meet in the middle.
  13. 13. Line a springform pan with baking paper.
  14. 14. Shape the dough roll into a circle (O-shape) and place it in the springform so that the ends touch.
  15. 15. Let the ring rise for about 20 minutes.
  16. 16. Brush the ring with 2 tablespoons of milk.
  17. 17. Bake the ring in the oven for about 25 minutes.
  18. 18. Cut the lemon in half and squeeze out the juice.
  19. 19. Mix 1 tablespoon of lemon juice with powdered sugar in a bowl.
  20. 20. Let the Easter ring cool slightly.
  21. 21. Brush the cooled ring with the powdered sugar glaze.
  22. 22. Sprinkle the reserved pistachios over the ring and serve it.

Nutrition per serving