Chocolate - Filled Braid Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
-----chocolate filling-----,
3/4 cup: Hersheys semi-sweet chocolate chips,
2 tbsp: Sugar,
1/3 cup: Evaporated milk,
1/2 cup: Nuts, finely chopped
1 tsp: Vanilla,
1/4 tsp: Cinnamon ----braid-----,
2 1/2 cup: All-purpose flour, unsifted may need 2 3/4 cups
2 tbsp: Sugar,
1/2 tsp: Salt,
1 package: Active dry yeast,
1/2 cup: Milk,
1/4 cup: Water,
1/2 cup: Butter/margarine,
1: Egg, room temp.
Butter, melted optional ----confectioners sugar gl
1 cup: Confectioners sugar,
1 tbsp: Butter/margarine, softened
1/2 tsp: Vanilla,
1 tbsp: Milk, may need 2 tb
Directions:
Recipe by: Hersheys Chocolate Cookbook
CHOCOLATE FILLING: Combine chocolate chips, sugar and evaporated milk in
small saucepan. Cook over low heat, stirring constantly, until chips melt
and mixture is smooth. Stir in nuts, vanilla and cinnamon. Cool. Set
aside.
Combine 1 cup of the flour, the sugar, salt and yeast in large mixer
bowl; set aside. Combine milk, water and 1/2 cup butter in small saucepan;
cook over low heat until liquids are very warm (120F to 130F) - butter
does not need to melt. Gradually add to dry ingredients; beat 2 minutes on
medium speed. Add egg and 1/2 cup of the flour; beat 2 minutes on high
speed. Stir in enough additional flour to make a stiff dough. Cover; allow
to rest 20 minutes.
Turn dough out onto well-floured board; roll into 18 X 10-inch rectangle.
Spread Chocolate Filling lengthwise down center third of dough. Cut
1-inch-wide strips diagonally along both sides of filling to within 3/4
inch of filling. Alternately fold opposite strips of dough at an angle
across filling. Carefully transfer to greased cookie sheet. Shape into
ring, stretching slightly; pinch ends together. Cover loosely with wax
paper brushed with vegetable oil, top with plastic wrap. Chill at least 2
hours or overnight.
Remove braid from refrigerator just before baking.
Uncover dough; let stand at room temperature 10 minutes. Bake at 375F for
30 to 35 minutes or until lightly browned. Remove from cookie sheet; cool
completely on wire rack. Brush with melted butter or drizzle with
Confectioners Sugar Glaze.
CONFECTIONERS SUGAR GLAZE:Beat confectioners sugar, butter, vanilla and
milk in small mixer bowl until glaze is smooth and of desired consistency.
This recipe is from "HERSHEYS CHOCOLATE COOKBOOK".
Source from luhu.jp
CHOCOLATE FILLING: Combine chocolate chips, sugar and evaporated milk in
small saucepan. Cook over low heat, stirring constantly, until chips melt
and mixture is smooth. Stir in nuts, vanilla and cinnamon. Cool. Set
aside.
Combine 1 cup of the flour, the sugar, salt and yeast in large mixer
bowl; set aside. Combine milk, water and 1/2 cup butter in small saucepan;
cook over low heat until liquids are very warm (120F to 130F) - butter
does not need to melt. Gradually add to dry ingredients; beat 2 minutes on
medium speed. Add egg and 1/2 cup of the flour; beat 2 minutes on high
speed. Stir in enough additional flour to make a stiff dough. Cover; allow
to rest 20 minutes.
Turn dough out onto well-floured board; roll into 18 X 10-inch rectangle.
Spread Chocolate Filling lengthwise down center third of dough. Cut
1-inch-wide strips diagonally along both sides of filling to within 3/4
inch of filling. Alternately fold opposite strips of dough at an angle
across filling. Carefully transfer to greased cookie sheet. Shape into
ring, stretching slightly; pinch ends together. Cover loosely with wax
paper brushed with vegetable oil, top with plastic wrap. Chill at least 2
hours or overnight.
Remove braid from refrigerator just before baking.
Uncover dough; let stand at room temperature 10 minutes. Bake at 375F for
30 to 35 minutes or until lightly browned. Remove from cookie sheet; cool
completely on wire rack. Brush with melted butter or drizzle with
Confectioners Sugar Glaze.
CONFECTIONERS SUGAR GLAZE:Beat confectioners sugar, butter, vanilla and
milk in small mixer bowl until glaze is smooth and of desired consistency.
This recipe is from "HERSHEYS CHOCOLATE COOKBOOK".
Source from luhu.jp
Tags
Coffecake