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Prep Time: 55 Minutes Cook Time: 20 Minutes |
Ready In: 75 Minutes Servings: 18 |
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This is an adaptation of my wife's recipe. It's terrific for a holiday brunch or as a mid-morning snack. Ingredients:
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 cup milk |
1/4 cup water |
2 tablespoons butter |
2 tablespoons canola oil |
1 egg |
1 egg yolk |
filling: |
1/2 cup miniature semisweet chocolate chips |
1/2 cup chopped walnuts |
3 tablespoons brown sugar |
glaze: |
2/3 cup confectioners' sugar |
1/8 teaspoon ground cinnamon |
1/4 teaspoon vanilla extract |
3 to 4 teaspoons milk |
Directions:
1. In a large bowl, combine 1 cup flour, sugar, yeast, cinnamon and salt. In a small saucepan, heat the milk, water, butter and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and yolk; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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. Combine the filling ingredients in a small bowl; set aside.
3. Punch dough down. Turn onto a lightly floured surface. Roll into an 18-in. x 9-in. rectangle; sprinkle with filling to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends.
4. Place seam side down on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.
5. Bake at 350° for 18-22 minutes or until golden brown. Remove to a wire rack to cool completely. Combine the glaze ingredients; drizzle over ring. Yield: 18-20 servings.
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