chocolate filled braid

How To Make chocolate filled braid

• 1

  Prepare Chocolate Filling: Combine chocolate chips, sugar, and evaporated milk in small pan. Cook over low heat, stirring constantly, until chips melt and mixture is smooth. Stir in nuts, vanilla, and cinnamon. Cool. Set aside.
• 2

  Combine 1 cup of the flour, the sugar, salt, and yeast in large mixer bowl; set aside. Combine milk, water, and butter in small saucepan; cook over low heat until liquids are very warm (120-130), butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes on medium speed. Add egg and 1/2 cup of the flour; beat 2 minutes on high speed. Stir in enough additional flour to make a stiff dough. Cover; allow to rest 20 minutes.
• 3

  Turn dough out onto well floured board; roll into a 10x18 inch rectangle. Spread Chocolate Filling lengthwise down center third of dough. Cut 1 inch wide strips diagonally along both side of filling to within 3/4 inch of filling. Alternately fold opposite strips of dough at an angle across filling. Carefully transfer to greased cookie sheet. Shape into ring, stretching slightly; pinch ends together. Cover loosely with wax paper brushed with vegetable oil; top with plastic wrap. Chill at least 2 hours or overnight.
• 4

  Remove braid from refrigerator just before baking. Uncover dough; let stand at room temperature 10 minutes. Bake at 375 for 30-35 minutes or until lightly browned. Remove from cookie sheet; cool completely on wire rack. Brush with melted butter or drizzle with Confectioners' Sugar Glaze.
• 5

  Prepare Confectioners' Sugar Glaze: Beat 1 cup powdered sugar, 1 tablespoon softened butter, 1/2 teaspoon vanilla, and 1-2 tablespoons milk in small mixer bowl until glaze is smooth and of desired consistency.
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