Chocolate lover's cinnamon ring
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Chocolate lover's cinnamon ring
  Chocolate    Cinnamon    Breakfast  
Last updated 6/12/2012 1:15:37 AM. Recipe ID 45082. Report a problem with this recipe.
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      Title: Chocolate lover's cinnamon ring
 Categories: Breads & ro, Breakfast
      Yield: 16 Servings
 
  2 3/4 c  Flour (to 3-1/4)
    1/3 c  Unsweetened cocoa powder
      1 pk Active dry yeast
    2/3 c  Milk
    1/3 c  Butter
    1/3 c  Sugar
    3/4 ts Salt
      2    Eggs
      2 tb Butter; melted
    1/4 c  Sugar
      2 ts Ground cinnamon
    3/4 c  Semisweet chocolate pieces
    1/4 c  Sliced almonds; toasted

MMMMM---------------------KAHLUA CREAM ICING--------------------------
      1 c  Powdered sugar; sifted
      1 tb Kahlua (or strong brewed
           -coffee)
      2 tb Milk, 1/2 & 1/2 or cream (to
           -3)
      1 tb 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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Recipe ID 45082 (Apr 03, 2005)

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