Delectable Chocolate Wreath

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Bread or all-purpose flour
1/3 cup	65g / 2.3oz	Sugar
1/4 cup	27g / 1oz	Unsweetened cocoa powder
1		Rapid rise yeast
3/4 teaspoon	3.8ml	Salt
1/2 cup	118ml	Milk
1/4 cup	59ml	Water
3 tablespoons	45ml	Butter or margarine
1 tablespoon	15ml	Egg (large)
		Filling
3/4 cup	82g / 2.9oz	White chocolate chips
1/2 cup	73g / 2.6oz	Chopped pecans - toasted
2 tablespoons	30ml	Seedless red raspberry jam
		Frosting
1 cup	198g / 7oz	Sifted powdered sugar
1 tablespoon	15ml	Milk
1 teaspoon	5ml	Pure vanilla extract

Recipe Instructions

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130F). Butter does not need to melt. Stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Prepare White Chocolate, Raspberry and Pecan Filling: Combine white chocolate morsels, chopped pecans, toasted, and seedless red raspberry jam.

Roll dough to 22- x 6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22- x 3-inch strips. Spread one-half filling down center length of each strip.

Fold long sides of dough over filling; pinch seams and ends to seal.

Place ropes, seam sides down, on greased baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour.

Bake at 350F for 35 to 40 minutes or until done. Remove from baking sheet and cool on wire rack. Drizzle with Frosting.

Make Frosting: Combine sifted powdered sugar, 1 to 2 tablespoons milk and pure vanilla extract.

Source:
Lisa Yockelson

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