2 cups all-purpose flour (2 to 2 1/2 cups)
1/4 cup sugar
1 package Fleischmann's® Quick-Rise Instant Yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup milk
3 tablespoons butter or margarine
1 egg, at room temperature
CHOCOLATE FILLING
1/2 cup sour cream
3 ounces cream cheese, softened
3/4 cup semisweet chocolate chips
3/4 cup shredded coconut meat
1/2 teaspoon ground cinnamon
Chocolate Glaze (recipe follows)
CHOCOLATE GLAZE
1 cup confectioners' sugar, sifted
1 teaspoon butter or margarine, softened
1 tablespoon cocoa
OR
1/2 ounce unsweetened chocolate (1/2-square), melted
1 tablespoon water (1 to 2 tablespoons), hot
OR
1 tablespoon milk (1 to 2 tablespoons), hot
Servings: 24
1. Set aside 1 cup flour from total amount. Mix remaining flour, sugar, undissolved yeast and salt in large bowl. Heat water, milk and butter until hot to touch, 125º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; blend well. Stir in egg and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Prepare Chocolate Filling: Combine sour cream and softened cream cheese in small bowl; blend well. Stir in semi-sweet chocolate morsels, shredded coconut and ground cinnamon.
3. Divide dough in half. Roll each half to 10 × 8-inch rectangle. Spread half of Chocolate Filling in a 3-inch strip down center length of dough. Cut 1-inch wide strips along both sides of filling, cutting from filling out to edges of dough. Fold strips at an angle across filling, alternating from side to side. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
4. Bake at 375ºF for 15 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Chocolate Glaze, if desired.
___________________
To Make Chocolate Glaze:
Combine 1 cup sifted confectioners' (icing) sugar, 1 teaspoon softened butter or margarine, 1 tablespoon cocoa or 1/2 square (1/2 ounce) unsweetened chocolate (melted) and 1 to 2 tablespoons hot water or milk; blend until smooth.
Yield: 2 Loaves
1/4 cup sugar
1 package Fleischmann's® Quick-Rise Instant Yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup milk
3 tablespoons butter or margarine
1 egg, at room temperature
CHOCOLATE FILLING
1/2 cup sour cream
3 ounces cream cheese, softened
3/4 cup semisweet chocolate chips
3/4 cup shredded coconut meat
1/2 teaspoon ground cinnamon
Chocolate Glaze (recipe follows)
CHOCOLATE GLAZE
1 cup confectioners' sugar, sifted
1 teaspoon butter or margarine, softened
1 tablespoon cocoa
OR
1/2 ounce unsweetened chocolate (1/2-square), melted
1 tablespoon water (1 to 2 tablespoons), hot
OR
1 tablespoon milk (1 to 2 tablespoons), hot
Servings: 24
1. Set aside 1 cup flour from total amount. Mix remaining flour, sugar, undissolved yeast and salt in large bowl. Heat water, milk and butter until hot to touch, 125º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; blend well. Stir in egg and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Prepare Chocolate Filling: Combine sour cream and softened cream cheese in small bowl; blend well. Stir in semi-sweet chocolate morsels, shredded coconut and ground cinnamon.
3. Divide dough in half. Roll each half to 10 × 8-inch rectangle. Spread half of Chocolate Filling in a 3-inch strip down center length of dough. Cut 1-inch wide strips along both sides of filling, cutting from filling out to edges of dough. Fold strips at an angle across filling, alternating from side to side. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
4. Bake at 375ºF for 15 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Chocolate Glaze, if desired.
___________________
To Make Chocolate Glaze:
Combine 1 cup sifted confectioners' (icing) sugar, 1 teaspoon softened butter or margarine, 1 tablespoon cocoa or 1/2 square (1/2 ounce) unsweetened chocolate (melted) and 1 to 2 tablespoons hot water or milk; blend until smooth.
Yield: 2 Loaves
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