Cappuccino braid
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
Directions
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