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Chocolate Pistachio Coffeecake




Source of Recipe


Internet


List of Ingredients




3 to 3 1/2 cups all-purpose flour
1 package quick 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)



Recipe



Combine 1 1/2 cups flour, yeast and salt. Heat milk, water, sugar and butter to 120 degrees F.; 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 jellyroll 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 degrees F. 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.

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.