2 3/4-3 1/4 cups flour
1/3 cup unsweetened cocoa powder
1 package active dry yeast
2/3 cup milk
1/3 cup butter
1/3 cup sugar
3/4 teaspoon salt
2 tablespoons butter -- melted
1/4 cup sugar
2 teaspoons ground cinnamon
3/4 cup semisweet chocolate pieces
1/4 cup sliced almonds -- toasted
Kahlua Cream Icing 1 cup powdered sugar -- sifted
1 tablespoon Kahlua (or strong brewed coffee)
2 to 3 tsps. milk, 1/2 & 1/2 or cream
1 tablespoon sliced almonds, toasted -- for garnish
Sift together 1 1/4 cups of the flour, cocoa powder, and the yeast in a large mixing bowl; set aside. Heat and stir milk, the 1/3 cup butter, the 1/3 cup sugar and salt in a small saucepan until warm and butter begins to melt. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Kead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 3 to 5 minutes). Shape dough into a ball; place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place for 1to 1 1/2 hours or until doubled in size.
Meanwhile make filling. Combine the 1/4 cup sugar, cinnamon, chocolate pieces and the 1/4 cup almonds. Set aside until needed.
Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet. Roll dough into a 20 x 12" rectangle. Brush melted butter over dough. Sprinkle filling over dough rectangle.
Roll up dough, jelly roll style, starting from one of the long sides. Pinch seams to seal. Place roll, seam side down on the preaped baking sheet. Bring ends together to form a ring. Pinch ends together to seal ring. Flatthen ring slightly; outside diameter will be about 8". Using a sharp knife, make 16 cuts around the edge of the dough at about 1 1/4" intervals, cutting about 3/4`s of the way to the center. Cover and let rise in a warm place for 45 to 60 minutes of until nearly double in size.
Bake in a 350 oven for 25 to 30 minutes or until bread sounds hollow when tapped. Cover with foil after 20 minutes, if necessary, to prevent overbrowning. Remove ring from baking sheet; let cool slightly on a wire rack. Drizzle with Kahlua Cream Icing and sprinkle with almonds.
For icing: Combine all icing ingredients, except almonds, in a small mixing bowl. Add more milk (or cream) a few drops at a time, if necessary, to make icing of drizzling consistency.
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