Chocolate filled kuchen

Yield: 12 Servings

Measure Ingredient
1 pack Active dry yeast
¼ cup Warm water (105-115 degrees)
¾ cup Milk; scalded
⅓ cup Butter; softened
¼ cup Sugar
1 teaspoon Salt
2 Eggs
½ teaspoon Vanilla extract
3½ cup All-purpose flour
1 pack (6-oz) Nestle Toll House semi-sweet chocolate morsels
½ cup Chopped walnuts
1 Egg; beaten

In small bowl, dissolve yeast in water; set aside. In large bowl, combine scalded milk, butter, sugar and salt; stir until butter melts. Beat in eggs and vanilla extract. Stir in yeast. Gradually add flour, beating well after each addition. Turn dough out onto lightly floured board; knead 8 minutes.

Place dough in large greazed bowl; turn once. Cover bowl with plastic wrap; let rise in warm place until doubled in bulk (about 1-½ hours). Turn dough out onto lightly floured board; knead 1 minute. Roll into 22x14-inch rectangle. Sprinkle Nestle Toll House semi-sweet chocolate morsels and nuts over dough. Roll up jelly roll style starting with long side; seal seam.

Form into ring; seal ends. Place seam side down on cookie sheet. Cut ⅔ way through ring at 1-inch intervals, leaving center intact. Gently twist each section. Cuver with plastic wrap; let rise in warm place until doubled in bulk (about 1 hour). Preheat oven to 350 degrees. Brush bread with beaten egg. Bake at 350 degrees for 25-30 minutes. Serve warm or at room temperature. Garnish as desired. Makes one large kuchen.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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