Chocolate coconut braid

1 Servings

Ingredients

QuantityIngredient
¾cupChocolate chips
cupEvaporated milk
2tablespoonsSugar (I omitted)
1cupSweetened coconut
½cupChopped pecans
1teaspoonVanilla
¼teaspoonCinnamon
cupFlour; divided (up to 2-3/4)
2tablespoonsSugar
1packYeast
½cupMilk
¼cupWater
½cupMargarine
1Egg
1cupPowdered sugar
1tablespoonMargarine; softened
½teaspoonVanilla
2tablespoonsMilk (up to 3)
Additional chopped pecans

Directions

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 1½ 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 ¾ 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@...> on Sep 20, 1997