Categories: Bread/Rolls
Ingredients
- DOUGH
- 2 1/4 c bread flour
- 1 1/2 t rapid rise yeast
- mix together in mixing bowl with dough hook
- Add
- 1/2 c whole milk
- 2 large eggs
- 1 T grated orange peel
- 1 t vanilla extract
- With dough hook and medium/low speed mix for 2 minutes
- Let rest 15 minute's-covered
- Add 1/4 c sugar
- 1/2 t salt
- mix 15 seconds on medium
- ADD 6 T soft butter--1 T at a time and total mixing 3 minutes
- 1 hour rise at room temperature
- THEN 2-24 hour rise in refrigerator covered with seran
Directions
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Keep DOUGH in refrigerator and melt
-
8 T butter and 8 ounces small pieces bittersweet chocolate in microwave on 50 watts power for about 2 minutes
-
ADD
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1/2 c unsweetened cocoa-sifted and
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1/2 c conf sugar-sifted and
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1/2 t salt
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MIX by hand
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NOW
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Roll dough into 12X18 inch rectangle on floured board
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spread chocolate mixture onto rectangle leavinng 1/2 inch on short end without chocolate.
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make a tight roll short end to short end
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Cut (without sawing back and forth) inh half longways- so have 2 braids
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Braid starting left over right-around 4 twists—
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Put in buttered loaf pan-
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butter top of loaf
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COOK ON COOKIE PAN WITH WIRE RACK
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325 DEGREES-30 MINUTES
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THEN:
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COVER WITH FOIL AND COOK ANOTHER 50 MINUTES
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internal temp 200-205 degrees
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When remove from oven, put on glaze-all of it
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1/2 C sugar
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1/4 C water-into syrup on stove
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Leave 1 hour in loaf pan then
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2 hours to cool on rack