Chocolate Coconut Braid
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Chocolate Coconut Braid
  Chocolate    Coconut  
Last updated 6/12/2012 1:15:23 AM. Recipe ID 44730. Report a problem with this recipe.
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      Title: Chocolate coconut braid
 Categories: None
      Yield: 1 Servings
 
MMMMM--------------------------FILLING-------------------------------
    3/4 c  Chocolate chips
    1/3 c  Evaporated milk
      2 tb Sugar (I omitted)
      1 c  Sweetened coconut
    1/2 c  Chopped pecans
      1 ts Vanilla
    1/4 ts Cinnamon

MMMMM---------------------------DOUGH--------------------------------
  2 1/2 c  Flour; divided (up to 2-3/4)
      2 tb Sugar
      1 pk Yeast
    1/2 c  Milk
    1/4 c  Water
    1/2 c  Margarine
      1    Egg

MMMMM----------------------GLAZE (OPTIONAL---------------------------
      1 c  Powdered sugar
      1 tb Margarine; softened
    1/2 ts Vanilla
      2 tb 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 1 1/2 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 3/4 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.
  




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Recipe ID 44730 (Apr 03, 2005)

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