Scrumptious Chocolate Wreath Recipe
Yield: 2 wreathsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Flour, divided
1/4 cup: Sugar,
1 tsp: Salt,
2 package: Quick rise instant yeast,
1/2 cup: Milk,
1/2 cup: Water,
1/3 cup: Butter, melted
1 cup: Semi-sweet chocolate chips,
2: Eggs,
CHERRY CHOCOLATE FILLING
1 cup: Semi-sweet chocolate chips,
1 cup: Chopped maraschino cherries,
1/2 cup: Chopped pecans,
1/4 cup: Packed brown sugar,
2 T: Butter,
2 tsp: Groundcinnamon,
CHOCOLATE GLAZE
1/4 cup: Semi-sweet chocolate chips,
2 tsp: Butter,
2 tsp: Water,
Directions:
In large bowl, combine 2 cups of the flour, sugar, salt and yeast. Heat
milk, water, butter and chips until hot to touch. (125 - 130 degrees)
Stir hot liquid into dry ingredients, add eggs. Mix in enough remaing
flour to make a soft dough. Knead on floured surface until smooth and
elastic. 8 - 10 minutes. Cover dough, let reast 10 minutes. Divide dough
into 6 equal parts. Roll each part into a 12 x 4 inch rectangle. Spread
cherry chocolate filling evenly over each of 6 parts to within one inch of
edge. Starting at long edge, roll as for jelly roll. Pinch seam to seal.
Braid 3 rolls and form into a wreath, pinch to seal. Repeat with
remaining rolls. Cover, let dough rise until doubled in size in warm
draft free place, about 45 minutes. Bake in 350 oven 30 - 35 minutes.
Remove from oven, brush with honey, if desired. Remove from sheets, cool
on wire racks. Drizzle chocolate glaze over cooled bread. Drizzle with
any recipe for glace icing, if desired.
CHERRY CHOCOLATE FILLING:
Combine 1 cup semi-sweet chocolate chips and 1 cup chopped maraschino
cherries, 1/2 cup chopped pecans, 1/4 cup packed brown sugar, 2 tbsp
butter and 2 tsp ground cinnamon, mix well.
CHOCOLATE GLAZE:
Combine 1/4 cup semi-sweet chocolate chips, 2 tsp butter and 2 tsp water.
Melt over hot water.
Origin: Five Roses 1991 Calendar; Month of December
Source from luhu.jp
milk, water, butter and chips until hot to touch. (125 - 130 degrees)
Stir hot liquid into dry ingredients, add eggs. Mix in enough remaing
flour to make a soft dough. Knead on floured surface until smooth and
elastic. 8 - 10 minutes. Cover dough, let reast 10 minutes. Divide dough
into 6 equal parts. Roll each part into a 12 x 4 inch rectangle. Spread
cherry chocolate filling evenly over each of 6 parts to within one inch of
edge. Starting at long edge, roll as for jelly roll. Pinch seam to seal.
Braid 3 rolls and form into a wreath, pinch to seal. Repeat with
remaining rolls. Cover, let dough rise until doubled in size in warm
draft free place, about 45 minutes. Bake in 350 oven 30 - 35 minutes.
Remove from oven, brush with honey, if desired. Remove from sheets, cool
on wire racks. Drizzle chocolate glaze over cooled bread. Drizzle with
any recipe for glace icing, if desired.
CHERRY CHOCOLATE FILLING:
Combine 1 cup semi-sweet chocolate chips and 1 cup chopped maraschino
cherries, 1/2 cup chopped pecans, 1/4 cup packed brown sugar, 2 tbsp
butter and 2 tsp ground cinnamon, mix well.
CHOCOLATE GLAZE:
Combine 1/4 cup semi-sweet chocolate chips, 2 tsp butter and 2 tsp water.
Melt over hot water.
Origin: Five Roses 1991 Calendar; Month of December
Source from luhu.jp