Chocolate Filled Kuchen
Ingredients
1 pk active dry yeast
1/4 c water (105-115 deg f),Warm
3/4 c milk,scalded
1/3 c butter,softened
1/4 c sugar
1 teaspon salt
2 eggs
1/2 t vanilla extract
3 1/2 c all-purpose flour
6 oz pkg nestle toll house
1 semi-sweet chocolate
1 morsels
1/2 c walnuts,Chopped
1 egg, Beaten
Cooking Instructions
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 22×14 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)