Chocolate-Filled Braid

Level: Challenging
Prep Time: 30 min
Cook Time: 35 min
Cooling Time: 10 min
Yields: 36 slices total (2 braids)

Description

This Chocolate-Filled Braid is a perfect pair with steaming hot coffee. This attractive and wonderfully tasty recipe is perfect for brunch. Created by Kimberly Betz, Indiana, PA.

Ingredients

  • CHOCOLATE FILLING
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 2/3 cup (5-fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup granulated sugar
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • BRAID
  • 5 3/4 to 6 1/4 cups all-purpose flour, divided
  • 1/4 cup granulated sugar
  • 2 pkgs. (1/4 oz. each) active-dry or fast-rising yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup (2 sticks) butter
  • 1/2 cup water
  • 2 large eggs
  • ICING
  • 2 cups sifted powdered sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup milk, (just enough for drizzling consistency)

Directions

FOR CHOCOLATE FILLING:
HEAT
morsels, evaporated milk and 1/4 cup granulated sugar in small saucepan until morsels are melted and mixture is smooth; remove from heat. Stir in nuts, 2 teaspoons vanilla extract and cinnamon.

FOR BRAID:
COMBINE
4 cups flour, 1/4 cup granulated sugar, yeast and salt in large mixer bowl.

HEAT milk, butter and water just until warm (120° F. to 130° F.) and butter almost melts. Add milk mixture to flour mixture; add eggs. Beat on low speed for 30 seconds, scraping bowl often. Beat on high speed for 3 minutes. Stir in as much of remaining flour as possible.

TURN dough out onto slightly floured surface. Knead in remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Cover; let rest for 10 minutes.

PREHEAT oven to 375° F. Line two baking sheets with foil.

DIVIDE dough in half. Roll half of dough into 18 x 10-inch rectangle. Place dough on one prepared baking sheet. Spread half of chocolate filling lengthwise down center of dough. Cut 1-inch wide diagonal strips on both sides of dough to within 3/4 inch of filling. Crisscross dough strips over filling. Leave as long braid or bring ends together to form a ring, pinching ends to seal. Repeat with remaining dough and filling. Cover; let rise in warm place for 15 minutes.

BAKE for 35 to 40 minutes until golden brown; cool completely on baking sheet on wire rack.

FOR ICING:
COMBINE
powdered sugar, 2 tablespoons melted butter and remaining vanilla extract in small bowl. Slowly add enough milk for drizzling consistency; stir. Drizzle icing over braids. Cut into slices.

Easy bread to make

by C. Chrissy , Littleton, CO on Feb. 2010

I made this bread with blueberry pie filling instead of the chocolate and thought it was pretty good. I would like to go even further and maybe add a cream cheese mixture in with the fruit middle. My coworkers enjoyed it though.

Awsome bread

by n. naomi , HARBOR BEACH, MI on Feb. 2008

I made this last night and it tasted great. I wanted to make it for our bible study we attend tonight, but I just had to try a piece. It was awsome tasting. I was able to make two breads because I have a little oven. I'm excited to my bible study to taste it and also my parents(that will be coming to our house tomorrow.)Thanks so much for this recipe. Also I made this while our children were taking a nap. I enjoyed making it.

Chocolate-Filled Braid

by J. JUDY , COLUMBIA, MO on Feb. 2008

This was wonderful. It didn't take long to make, looked impressive and tasted marvelous. The 2 loaves were huge and the chocolate filling was heavenly.

absolutely delicious

by M. Marivic , Lacolle, PQ on Jan. 2008

My husband loves this recipe very much. Sure, I'll make this over and over again. Execellent.

chocolate- filled braid

by p. patricia , LUFKIN, TX on Jan. 2008

this was very good, and easy to make. my kids want me to make it for breakfast. they want to take it to school for snack.

Very good

by S. S , HOUSTON, TX on Dec. 2007

My husband loved this and I sent one home with my daughter. This was very good and made a nice presentation however next time I think I will brush the braid with butter or egg prior to baking and I will use milk chocolate rather than semisweet chips for the filling or maybe cream cheese as someone suggested perhaps with mini chips in the cream cheese.

Chocolate-filled Braid

by J. Jeannine , NEWBURGH, NY on Oct. 2007

Very tasty! Tried as something different for company which they liked. The braid was difficult for me & didn't look like the picture but it was edible.

Chocolate Bread Great

by S. Sheryl , OLATHE, KS on Oct. 2007

It did take a little extra work but it was worth it. I bake a lot and my son said this one his favorite thing I've ever made.

Chocolate for Breakfast

by m. m , OMAHA, NE on Oct. 2007

My kids (and husband) LOVED this! Who says you can't have chocolate for breakfast--not me!

Chocolate Filled Braid

by B. BARBARA , GREENVILLE, TX on Oct. 2007

I have made this with a fruit filling and my family loved that. I think the chocola-holics will love this even more