INGREDIENTS

INSTRUCTIONS

FILLING (RECIPE FOLLOWS
FROSTING (RECIPE FOLLOWS
***DOUGH CAN BE PREPARED IN ALL-SIZE BREAD MACHINES.***
Measure all ingredients except filling and frosting into bread machine pan
in the order suggested by manufacturer. Process on dough/manual cycle.
When cycle is complete, remove dough to lightly floured surface. If
necessary, knead in enough flour to make dough easy to handle. Roll dough
to 22 x 6-inch rectangle. With sharp knife, cut in half lengthwise to make
two 22 x 3-inch strips. Spread one-half filling downcenter length of each
strip. Fold long sides of dough over filling; pinch seams and ends to seal.
Place ropes, seam sides down, on greased baking sheet. Twist ropes
together. Form into wreath; pinch ends to seal. Cover; let rise in warm,
draft-free place until risen slightly, about 1 hour.
Bake at 350°F for 35 to 40 minutes or until done. Remove from baking sheet;
cool on wire rack. Drizzle with frosting. Garnish with candied fruit if
desired.
White Chocolate, Raspberry and Pecan Filling: Combine 3/4 cup white
chocolate morsels, 1/2 cup chopped pecans, toasted, and 2 tablespoons
seedless red raspberry jam.
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and
1 teaspoon Spice Islands Pure Vanilla Extract.
Measuring Ingredients: To measure liquid, pour into transparent
liquid-ingredient measuring cup; read measurement at eye level. To measure
flour, spoon into standard dry-ingredient measuring cup; level with
straight-edged knife.
from http://www.breadworld.com/recipes/recipes.html
NOTES : This recipe evolved when we set out to make the quintessential
holiday coffee cake.  Of course, it had to include one of the world's
greatest flavor combinations - chocolate and raspberries.  We think it is a
holiday dream come true!
Recipe by: Breadworld.com
Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on Jun
22, 1998, converted by MM_Buster v2.0l.

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