1 pound ground pistachios
1 cup white sugar
2 cups milk
1 tablespoon cornstarch
1 pinch salt
2 cups white bread flour
1/2 teaspoon salt
3/4 teaspoon active dry yeast
1 egg
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, dissolve the pistachios and sugar in water. Place bread flour, salt, yeast, and egg in a small bowl.
Stir together well to combine. Add 2 more cups flour, 1/2 cup at a time, beating well after each addition.
When a piece of dough has 240 grams (0054) of dry ingredients, turn out onto a lightly floured surface and divide dough into four equal pieces. On a lightly floured surface, roll the pieces out to 1 1/4 inches in diameter.
Press small pieces of dough onto milk, stirring well. Place half of dough/milk mixture into the greased bowl; sprinkle with cornstarch and sprinkle with salt. Add remaining dough/milk mixture, egg and cinnamon/salt mixture. Chill for 10 minutes, then divide into two approximately 9x13 inch baking pans. Cover and chill overnight or longer.
Bake in preheated oven for 55 minutes or until lightly brown. Cool for 5 minutes, then flip and slice. Immediately invert onto serving platter. Refrigerate until cool.
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