Recipe - Chocolate Lovers Cinnamon Ring

2 Three fourths cup Flour (to 31/4)
1/3 cup Unsweetened cocoa powder
1 pack Active dry yeast
2/3 cup Milk
1/3 cup Butter
1/3 cup Sugar
Three fourths teaspoon Salt
2 Eggs
2 tablespoon Butter; melted
One fourth cup Sugar
2 teaspoon Ground cinnamon
Three fourths cup Semisweet chocolate pieces
One fourth cup Sliced almonds; toasted

KAHLUA CREAM ICING
1 cup Powdered sugar; sifted
1 tablespoon Kahlua (or strong brewed
coffee)
2 tablespoon Milk, One half & One half or cream (to
3)
1 tablespoon Sliced almonds, toasted; for
garnish

Sift together 1 One fourth 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 One half hours or until doubled in size.

Meanwhile make filling. Combine the One fourth cup sugar, cinnamon, chocolate
pieces and the One fourth 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 LHunter722@AOL.COM