Yield: 1 Servings
|¾ cup||Chocolate chips|
|⅓ cup||Evaporated milk|
|2 tablespoons||Sugar (I omitted)|
|1 cup||Sweetened coconut|
|½ cup||Chopped pecans|
|2½ cup||Flour; divided (up to 2-3/4)|
|1 cup||Powdered sugar|
|1 tablespoon||Margarine; softened|
|2 tablespoons||Milk (up to 3)|
|Additional chopped pecans|
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