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Chocolate-Filled Braid

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.

Chocolate-Filled Braid
  • Prep Time
  • Cooking Time
  • Skill Level
    Challenging
  • Makes
    36
    slices total (2 braids)
Other Suggestions

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
  • 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
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

Instructions

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.