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 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
- 5 3/4 to 6 1/4 cups all-purpose flour, divided
- 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
- 2 cups sifted powdered sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup milk, (just enough for drizzling consistency)
Directions, Reviews, Nutrition
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.
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.
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.
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Easy bread to make
I made this bread with blueberry pie filling instead of the chocolate and thought it was pretty good. I would like to go even further and maybe add a cream cheese mixture in with the fruit middle. My coworkers enjoyed it though.
I made this last night and it tasted great. I wanted to make it for our bible study we attend tonight, but I just had to try a piece. It was awsome tasting. I was able to make two breads because I have a little oven. I'm excited to my bible study to taste it and also my parents(that will be coming to our house tomorrow.)Thanks so much for this recipe. Also I made this while our children were taking a nap. I enjoyed making it.
This was wonderful. It didn't take long to make, looked impressive and tasted marvelous. The 2 loaves were huge and the chocolate filling was heavenly.
My husband loves this recipe very much. Sure, I'll make this over and over again. Execellent.
chocolate- filled braid
this was very good, and easy to make. my kids want me to make it for breakfast. they want to take it to school for snack.
Serving Size: 1/36 of Recipe
Servings Per Recipe: 36
- Amount Per Serving
- Calories: 250
- Calories from Fat: 100
- Total Fat: 12g (18% of DV)
- Saturated Fat: 6g (30% of DV)
- Cholesterol: 30mg (10% of DV)
- Sodium: 115mg (5% of DV)
- Carbohydrates: 32g (11% of DV)
- Dietary Fiber: 1g (6% of DV)
- Sugars: 15g
- Protein: 4g
- Vitamin A: 4% of DV
- Vitamin C: 0% of DV
- Calcium: 4% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.