Title: Chocolate Filled Kuchen
Categories: Bread Chocolate Cake German
Yield: 1 Servings
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water (105-115 deg F) |
| 3/4 | c | Milk, scalded |
| 1/3 | c | Butter, softened |
| 1/4 | c | Sugar |
| 1 | | Teaspon salt |
| 2 | | Eggs |
| 1/2 | ts | Vanilla extract |
| 3 1/2 | c | All-purpose flour |
| 6 | oz | Pkg Nestle Toll House |
| | | Semi-sweet chocolate |
| | | Morsels |
| 1/2 | c | Chopped walnuts |
| 1 | | Egg beaten |
In small bowl, dissolve yeast in water; set aside. In large bowl, combine
scalded milk, butter, sugar and salt; stir until butter melts. Beat in eggs
and vanilla extract. Stir in yeast. Gradually add flour, beating well
after each addition. Turn dough out onto lightly floured board; knead 8
minutes. Place dough in large greased bowl; turn once. Cover bowl with
plastic wrap; let rise in warm place until doubled in bulk (about 1 1/2
hours). Turn dough out onto lightly floured board; knead 1 minute. Roll
into 22x14 inch rectangle. Sprinkle Nestle Toll House semi-sweet chocolate
morsels and nuts over dough. Roll up jelly roll style starting with long
side; seal seam. Form into ring; seal ends. Place seam side down on cookie
sheet. Cut 2/3 way through ring at 1 inch intervals, leaving center
intact. Gently twist each section. Cover with plastic wrap; let rise in
warm place until doubled in bulk (about 1 hour). Preheat oven to 350
degrees. Brush break with beaten egg. Bake at 350 degrees for 25-30
minutes. Serve warm or at room temperature. Garnish as desired.