Orange Pistachio Nut Roll

A tender, buttery nut roll filled with a sweet, salty, citrusy orange and pistachio filling.

Prep Time20

Cook Time35

Proofing Time1 30

Total Time2 25

Course: Bread, Breakfast, Dessert

Cuisine: Polish

Servings: 2 loaves

Whisk a tablespoon of active dry yeast and a teaspoon of granulated sugar into 1/3 cup of warm whole milk and set aside until the mixture is foamy (about 5 minutes)
In a large bowl, combine 1/4 cup of granulated sugar, 1/2 teaspoon of salt, 2 large eggs, 2/3 cup of sour cream and 12 tablespoons of softened butter until smooth
Once the yeast is foamy, add it to the mixture along with 2 cups of flour and mix until completely combined
Continue to add flour, a little at a time until a soft, sticky dough forms
Transfer the dough onto a lightly B floured surface and knead until smooth and elastic (add additional flour if necessary, but as little as possible)
Shape the dough into a ball and place it into a lightly greased bowl. Turn the dough over a few times to ensure that all of the dough is coated in oil. Cover the bowl with plastic wrap and let it rest in a warm place for about 60 minutes or until doubled in volume

Combine 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 6 tablespoons of butter and an egg yolk into a small saucepan and place over medium heat
Cook until it thickens enough to coat the back of a spoon and then transfer the mixture off of the heat
Stir in 3 cups of very finely chopped pistachios along with a tablespoon of fresh orange juice, 2 tablespoons of fresh orange zest, 1/2 teaspoon of vanilla extract and 1/2 teaspoon of citrus extract and set aside to cool

Once the dough has doubled in volume, transfer it onto a lightly floured surface and divide the dough in half
Roll each portion into a rectangle about 14” long and 18” wide
Spread half of the cooled filling over the surface leaving a 1/2” boarder around the edges
Roll the dough starting on the long sides and pinch the seam closed
If baking as a traditional loaf, pinch the ends to seal and transfer the rolls onto a parchment lined baking sheet with the seam down and the ends tucked under
If baking as a wreath, pinch the seam to seal, widen one end and tuck the opposite end into it firming a circle. Pinch the seam and transfer into a lightly greased 9” pie dish
Lightly cover the rolls with a light kitchen towel and let the rolls rest for 30 minutes in a warm place
Preheat your oven to 350°
Once the rolls have rested, brush the loaves with the leftover egg white and a teaspoon of water
Bake the loaves for 35-38 minutes or until golden brown
Transfer the loaves onto a cooling rack to cool before slicing
If garnishing, whisk a tablespoon of fresh orange juice into a cup of confectioners sugar and drizzle over the fully cooled nut rolls and sprinkle with crushed pistachios
Slice and enjoy!
Store leftovers in an airtight container at room temperature