Fancy-looking, but very easy to make! Chocolate-Filled Braid.
2 ½ cups unsifted all purpose flour
2 tablespoons sugar
1 egg (at room temperature)
pinch of kosher salt
½ cup unsalted butter
1 package active dry yeast
½ cup milk
¼ cup water
¾ cup semisweet chocolate chip
1 teaspoon pure vanilla extract
2 tablespoons sugar
1/3 cup evaporated milk
½ cup finely chopped nuts
¼ teaspoon cinnamon
DIRECTIONS for Chocolate-Filled Braid
First of all, prepare 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, cinnamon and pure vanilla extract. Set aside. Cool.
Combine 1 cup of the flour, the sugar, salt and yeast in large mixer bowl; set aside. Mix milk, water and ½ cup butter in small saucepan.
Cook over low heat until liquids are very warm 120°F – (butter does not need to melt)!
Gradually add to dry ingredients; beat 2 minutes on high speed. Stir in enough additional flour to make a stiff dough. Cover, allow to rest 30 minutes.
Turn dough out onto well-floured board. Roll into 18×10-inch rectangle. Spread Chocolate Filling lengthwise down center third of dough.
Cut 1-inch wide strips diagonally along both sides of filling to within ¾ 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 melted butter. Top with plastic wrap. Chill at least 2 hours or overnight.
Let dough stand, uncovered at room temperature (10 minutes).Bake at 375°F for 35 minutes or until lightly browned. Remove from cookie sheet, cool completely on wire rack. Drizzle with Confectioner’s sugar glaze (optional). Serve and Enjoy!
- Confectioner’s Sugar Glaze -1 cup confectioner’s sugar, 1 tablespoon butter; ½ teaspoon pure vanilla or orange extract 1 ½ tablespoon milk.
Photo Credit: gratitudeismine.com