Chocolate coconut braid

Yield: 1 Servings

Measure Ingredient
¾ cup Chocolate chips
⅓ cup Evaporated milk
2 tablespoons Sugar (I omitted)
1 cup Sweetened coconut
½ cup Chopped pecans
1 teaspoon Vanilla
¼ teaspoon Cinnamon
2½ cup Flour; divided (up to 2-3/4)
2 tablespoons Sugar
1 pack Yeast
½ cup Milk
¼ cup Water
½ cup Margarine
1 Egg
1 cup Powdered sugar
1 tablespoon Margarine; softened
½ teaspoon Vanilla
2 tablespoons Milk (up to 3)
Additional chopped pecans

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

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