Chocolate Lover's Cinnamon Ring

Title:
Chocolate Lover's Cinnamon Ring

Yield:
16 Servings

Categories:
Breads,
Breakfast




Ingredients:





 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





-----------------------------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.


 Posted to FOODWINE Digest 19 October 96


 


 Date:    Sun, 20 Oct 1996 15:32:40 -0400


 


 From:    Laura Hunter