INGREDIENTS

INSTRUCTIONS

FILLING
DOUGH
GLAZE (OPTIONAL
I made this recipe this afternoon so we could have it for breakfast in the
morning. Guess what? There isn't going to be any left by morning. I
attended a Cooking School sponsored by the Taste of Home Magazine last
spring and this recipe was featured. Just now getting around to making it.
It won't be the last time that I make it. Enjoy.
For filling: combine chocolate chips, milk, and sugar in a microwavable
bowl. Cook on high until chips are melted. Add coconut, pecans, vanilla,
and cinnamon and stir. Set aside to cool.
For dough: In a large bowl, combine 1 1/2 cups flour, sugar, and yeast.
Heat milk, water, and margarine until very warm (120 to 1130 degrees).
Gradually add to dry ingredients; beat for 2 minutes on medium speed. Add
egg and 1 cup flour; beat 2 minutes more. Stir in additional flour to make
a stiff dough. Let dough rest for 10 minutes. Turn out dough onto
well-floured surface. Roll into a 10 x 18 inch rectangle. Transfer to a
greased baking sheet. Spread chocolate filling lengthwise down center third
of dough. Cut 1 in wide strips diagonally on both sides to within 3/4 inch
of filling. Alternately fold opposite strips of dough at angles across
filling. Shape into ring; pinch ends together. Brush lightly with oil. Let
stand 20 minutes. Bake in preheated oven for 20-25 minutes at 375 degrees.
Cool completely. In a small bowl, beat powdered sugar, margarine, vanilla,
and milk until smooth. Drizzle over cooled braid. Sprinkle with chopped
pecans.
Posted to EAT-L Digest  by Marietta J Slater <marietta2@JUNO.COM> on Sep
20, 1997

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