This yummy coffeecake can
be served for a breakfast or dessert that everyone will love.
Chocolate
Pistachio Coffeecake
- 3 to 3 1/2 cups all-purpose
flour
1 (1/4-ounce) package quick active rising yeast
1/2 teaspoon salt
1/3 cup milk
1/4 cup each water, sugar and butter or margarine
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural California pistachios, finely chopped
Chocolate Pistachio Filling (recipe follows)
Glaze (recipe follows)
- Combine 1 1/2 cups flour,
yeast and salt. Heat milk, water, sugar and butter to 120°F
(50°C); add vanilla. With electric mixer at low speed, beat
milk mixture into flour mixture; beat in eggs. Mix 3 minutes
at medium speed. Gradually stir in enough remaining flour by
hand to form soft dough.
- Knead on floured surface
about 5 minutes or until smooth and elastic. Place in greased
bowl; turn to grease top. Cover and let rise in warm place about
20 minutes.
- Punch down. On lightly
floured surface, roll dough to 15 x 10-inch rectangle. Spread
Chocolate Pistachio Filling to within 1-inch of one long edge.
Roll jelly roll fashion spread from long edge. Pinch to seal
edges.
- Place on greased baking
sheet; slash at 2-inch intervals to within 1-inch from center.
Twist each section slightly. Cover; let rise 20 minutes.
- Bake at 350°F (175°C) 30 to 35 minutes
or until roll makes a hollow sound when tapped on the bottom.
Cool on rack. Brush with glaze and sprinkle with finely chopped
pistachios.
Makes 8 to 10 servings.
Chocolate Pistachio Filling:
Combine 3/4 cup chopped natural California pistachios, 1/2 cup
each vanilla cookie crumbs and melted butter or margarine,
2 tablespoons each sugar and cocoa and 1/2 teaspoon ground
cinnamon; mix well. Makes 1 1/2 cups filling.
Glaze: Heat to boil
1/2 cup light corn syrup, 1/3 cup water and 1 1/2 teaspoons ground
cinnamon. Reduce heat and simmer until reduced to 1/2 cup.
Recipe provided courtesy
of the California Pistachio Commission.
