*  Exported from  MasterCook  *
 
                      Chocolate Lover’s Cinnamon Ring
 
 Recipe By     :
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads & Rolls                   Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         2 3/4-3 1/4 cups flour
      1/3  cup           unsweetened cocoa powder
    1      package       active dry yeast
      2/3  cup           milk
      1/3  cup           butter
      1/3  cup           sugar
      3/4  teaspoon      salt
    2                    eggs
    2      tablespoons   butter -- melted
      1/4  cup           sugar
    2      teaspoons     ground cinnamon
      3/4  cup           semisweet chocolate pieces
      1/4  cup           sliced almonds -- toasted
                         Kahlua Cream Icing
    1      cup           powdered sugar -- sifted
    1      tablespoon    Kahlua (or strong brewed coffee)
                         2 to 3 tsps. milk, 1/2 & 1/2 or cream
    1      tablespoon    sliced almonds, toasted -- for garnish
 
 Sift together 1 1/4 cups of the flour, cocoa powder, and the yeast in a large
 mixing bowl; set aside.  Heat and stir milk, the 1/3 cup butter, the 1/3 cup
 sugar and salt in a small saucepan until warm and butter begins to melt.  Add
 to flour mixture.  Add eggs.  Beat with an electric mixer on low speed for 30
 seconds, scraping the sides of the bowl.  Beat on high speed for 3 minutes.
  Using a wooden spoon, stir in as much of the remaining flour as you can.
 
 Turn dough out onto a lightly floured surface.  Kead in enough of the
 remaining flour to make a moderately soft dough that is smooth and elastic
 (about 3 to 5 minutes).  Shape dough into a ball; place in a lightly greased
 bowl, turning once to grease the surface.  Cover and let rise in a warm place
 for 1to 1 1/2 hours or until doubled in size.
 
 Meanwhile make filling. Combine the 1/4 cup sugar, cinnamon, chocolate pieces
 and the 1/4 cup almonds.  Set aside until needed.
 
 Punch dough down.  Turn dough out onto a lightly floured surface.  Cover; let
 rest 10 minutes.  Grease a baking sheet.  Roll dough into a 20 x 12″
 rectangle.  Brush melted butter over dough.   Sprinkle filling over dough
 rectangle.
 
 Roll up dough, jelly roll style, starting from one of the long sides.  Pinch
 seams to seal.  Place roll, seam side down on the preaped baking sheet.
  Bring ends together to form a ring.  Pinch ends together to seal ring.
 Flatthen ring slightly; outside diameter will be about 8".  Using a sharp
 knife, make 16 cuts around the edge of the dough at about 1 1/4″ intervals,
 cutting about 3/4’s of the way to the center.  Cover and let rise in a warm
 place for 45 to 60 minutes of until nearly double in size.
 
 Bake in a 350 oven for 25 to 30 minutes or until bread sounds hollow when
 tapped.  Cover with foil after 20 minutes, if necessary, to prevent
 overbrowning.  Remove ring from baking sheet; let cool slightly on a wire
 rack.  Drizzle with Kahlua Cream Icing and sprinkle with almonds.
 
 For icing:  Combine all icing ingredients, except almonds, in a small mixing
 bowl.  Add more milk (or cream) a few drops at a time, if necessary, to make
 icing of drizzling consistency.
 
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