cappuccino braid

1 Servings
Loaf; (one-pound) Bridgford Frozen Bread Dough
1 cup Almonds; chopped
1 cup Semi-sweet chocolate chips
½ cup Brown sugar
¼ cup Softened butter
1 teaspoon Instant coffee crystals

In a food processor, with a standard utility blade, chop almonds, chocolate and sugar until finely ground. Add butter and coffee crystals. Mix until chocolate mixture is a paste. (Can use a hand mixer in place of a food processor.) Set aside. On a lightly floured surface, roll thawed dough into a 10x14 inch rectangle. Carefully transfer dough onto a greased baking sheet. Spread chocolate mixture lengthwise down center third of dough. With kitchen shears or a sharp knife, make 2 inch long cuts (or until cuts hit filling) at 1 inch intervals down both of the 14 inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Pinch dough to seal seams. Brush dough with melted butter. Let rise in warm area until puffy (1 hour). Bake at 375* for 20-25 minutes or until golden brown.

Remove from oven to cool on wire rack. When cool drizzle with glaze and melted chocolate (if desired).

Glaze: Mix together 2 cups of powdered sugar with 1-2 tablespoons strong coffee.

Posted to Bakery-Shoppe Digest by Laura Rottmayer <rottmayer@...> on Feb 08, 1998

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