Yield: 1 recipe
|2 packs||Active dry yeast|
|½ cup||Warm water (105-115 deg.)|
|⅔ cup||Warm milk|
|½ teaspoon||Vanilla extract|
|⅓ cup||Unsweetened cocoa|
|2 tablespoons||Butter, softened|
|¼ teaspoon||Ground cinnamon|
|3 tablespoons||Butter, softened|
|4½ cup||To 5 cups flour|
|3 tablespoons||Butter, melted|
|⅓ cup||Confectioners sugar|
Combine first 2 ingredients until smooth. Add sugar & blend. Add flour and mix until crumbly.
Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 5 minutes.
Add sugar, milk, salt, vanilla, and butter. Add 2-½ cups flour and mix to blend. Beat on medium until smooth and elastic (about 5 min.).
Separate 1 egg and save white for the glaze. Beat yolk and whole eggs one at a time into mixture. Add 1-½ cups more flour.
Turn dough out onto lightly floured board or cloth. Knead 10-15 min.
until small bubbles appear in dough. Continue adding small amounts of flour as is necessary.
Turn dough into greased bowl and cover. Let rise until doubled, about 30-45 minutes.
Punch down dough and invert bowl over dough. Let rest 10 minutes.
Divide dough in half and roll out into 2 10x20" rectangles. Brush ½ of melted butter over each rectangle, leaving ½" margin around all edges. Sprinkle ½ of cocoa mixture over each, then sprinkle nuts ½ over each.
⅓ cup unsweetened cocoa ⅔ cup sugar Blend until there are no lumps. Beginning with long sides, roll jellyroll fashion and pinch to seal.
Place zig-zag to fit in 4-½ x 8-½" loaf pans. Let rise to doubled about 45 minutes.
Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with glaze and sprinkle topping over dough.
2 Tbsp butter, softened ¼ tsp ground cinnamon ⅓ cup confectioners sugar ¼ cup flour
Bake 30-35 minutes. Carefully remove from pans and let cool on rack.
From Tamara Shaffer
Yvette Norem veggie@... .Newsgroups: rec.food.cooking From: Veggie@... date: 7 Sep 1995 15:54:52 Submitted By TERI CHESSER On 12-01-95