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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Recipe from Erika Aylward of Clinton Michigan. Prep time does not include rising time. Ingredients:
2 (1/4 ounce) packages active dry yeast |
1/2 cup warm water (110-115 degrees) |
1/3 cup honey, divided |
6 tablespoons butter, softened |
1 egg |
1/2 cup baking cocoa |
1/2 teaspoon salt |
2 1/2-3 cups bread flour |
4 ounces cream cheese, softened |
1/4 cup sugar |
1/4 cup all-purpose flour |
1 teaspoon vanilla extract |
1/4 teaspoon nutmeg |
1/4 cup all-purpose flour |
1/4 cup sugar |
1/2 teaspoon cinnamon |
2 tablespoons butter, cold |
1/4 cup macadamia nuts, chopped |
1 1/2 cups confectioners' sugar |
1 tablespoon baking cocoa |
1/4 teaspoon vanilla extract |
3 -4 tablespoons milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 2 teaspoons honey; let stand for 5 minutes. Add the butter, egg, cocoa, salt and 1 1/2 cups bread flour and remaining honey. Beat for 2 mintues or until smooth. Stir in enough remaining bread flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. On a lightly floured surface, roll one portion into a 12 x 7 rectangle. In a small mixing bowl, beat filling ingredients until smooth. Spread half of the filling over dough to within 1 of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
4. Place seam side down on a large greased baking sheet. With a sharp knife, cut roll in half lengthwise, leaving one end intact. Carefully turn cut sides up. Loosely twist strips around each other, keeping cut side up. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes.
5. For topping, combine flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Add nuts. Sprinkle over loaves.
6. Bake at 350 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
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