Ingredients For the dough

½ cup whole milk, lukewarm

2 tablespoons brown sugar

2-¼ teaspoons active dry yeast

2 tablespoons honey

3 large eggs, at room temperature

½ teaspoon salt

2-½ teaspoons cinnamon

2 cups plus 2 tablespoons all-purpose flour

1/2 cup Kerrygold

Unsalted Butter

2 teaspoons lemon zest

For the filling

½ cup (115 gm) room temperature Kerrygold

Unsalted Butter

½ cup shelled pistachios, finely chopped

½ cup shelled walnuts, finely chopped

½ cup (100 gm) brown sugar

1 tablespoon cinnamon

2 teaspoons lemon zest

For the syrup

¼ cup (60 gm) water

2 tablespoons lemon juice

2 tablespoons honey

2 tablespoons brown sugar

To prepare the dough:

Pour the milk into the bowl of a stand mixer and stir in the brown sugar. Sprinkle the yeast over top and allow it to dissolve completely, about 5 minutes. Stir as needed to get some of the yeast on top dry.

Once dissolved, stir in the honey, salt, cinnamon, and 1 cup of flour. Once combined, put the flat beater on the stand mixer and stir in the remaining flour. With the mixer on medium speed begin to add the butter a tablespoon at a time until it is combined, and then continue to beat for 4-5 more minutes until the dough becomes slightly stringy/ stretchy on the beater. Scrape the sides of the bowl as needed. Place the finished bowl in a large lightly greased bowl and cover with plastic wrap. Allow it to rise and double in size in a warm spot of your kitchen ( I let mine rise by the oven) for about an hour and a half.

Once the dough has doubled in size, prepare the filling. Stir together the softened butter with the brown sugar, cinnamon and lemon zest. Roll the dough out on a floured surface into a 12”x15” rectangle. Spread the mixture evenly over the dough and sprinkle both varieties of nuts on top. Starting with one of the long ends, tightly roll the dough and pinch the final edge together to seal. Flip the dough log over so the seam is on the bottom and use a large sharp knife (like a chef’s knife) to slice down the center of the length of the dough leaving 1” piece of dough uncut up top. This top piece of dough will hold the two halves of dough together. Twist the two dough tails so the innards are facing upwards and then twist around each other to the ends. Bring the tail to meet the head and wrap one on top of another so that you make and O-shaped wreath of dough. Place the wreath into a lightly greased 10” dish or skillet and cover with plastic wrap to rise a second time while you preheat the oven to 350 degrees.

Once puffed (about 35-40 minutes) remove the plastic wrap and bake in the preheated oven for about 30 or so minutes. In the meantime, make the syrup.

Combine all of the ingredients in a small saucepan over medium heat and bring to a bubble, stirring occasionally. Remove from heat. Once the top of the bread has tanned, the dough in the center looks dry, and the internal temp reads 180 degrees, remove the pan from the oven and immediately pour the syrup on top of the hot bread. Set aside to cool prior to eating.