Breads

Chocolate-Filled Braid

Name: Chocolate-Filled Braid
Prep time: 30 s
Cook time: 35 s
Total time: 75 s
Yield: 36
Ingredients: 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 2/3 cup (5-fluid ounce can) NESTLÉ® CARNATION® Evaporated Milk; 1/2 cup granulated sugardivided; 1 cup chopped walnuts; 3 teaspoons vanilla extractdivided; 1/2 teaspoon ground cinnamon; 5 3/4 to 6 1/4 cups all-purpose flourdivided; 2 packages (1/4 ounce 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; 2 cups sifted powdered sugar; 2 tablespoons buttermelted; 1/4 cup milk (just enough for drizzling consistency)

NESTLÉ® TOLL HOUSE®

Level

Intermediate

Prep

30 min

Cook

35 min

Servings

36 slices total (2 braids)

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.

Key Ingredients

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

Ingredients

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2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
●

2/3 cup (5-fluid ounce can) NESTLÉ® CARNATION® Evaporated Milk
●
1/2 cup granulated sugar, divided
●
1 cup chopped walnuts
●
3 teaspoons vanilla extract, divided
●
1/2 teaspoon ground cinnamon
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5 3/4 to 6 1/4 cups all-purpose flour, divided
●
2 packages (1/4 ounce each) active-dry or fast-rising yeast
●
1 teaspoon salt
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1 cup milk
●
1 cup (2 sticks) butter
●
1/2 cup water
●
2 large eggs
●
2 cups sifted powdered sugar
●
2 tablespoons butter, melted
●
1/4 cup milk (just enough for drizzling consistency)

Make It

Step 1

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.

Step 2

Combine 4 cups flour, remaining 1/4 cup granulated sugar, yeast and salt in large mixer bowl.

Step 3

Heat 1 cup milk, 1 cup 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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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

Step 8

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