Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads & Rolls Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 eggs
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.
