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

1. Keep DOUGH in refrigerator and melt

2. 8 T butter and 8 ounces small pieces bittersweet chocolate in microwave on 50 watts power for about 2 minutes

3. ADD

4. 1/2 c unsweetened cocoa-sifted and

5. 1/2 c conf sugar-sifted and

6. 1/2 t salt

7. MIX by hand

8. NOW

9. Roll dough into 12X18 inch rectangle on floured board

10. spread chocolate mixture onto rectangle leavinng 1/2 inch on short end without chocolate.

11. make a tight roll short end to short end

12. Cut (without sawing back and forth) inh half longways- so have 2 braids

13. Braid starting left over right-around 4 twists—

14. Put in buttered loaf pan-

15. butter top of loaf

16. COOK ON COOKIE PAN WITH WIRE RACK

17. 325 DEGREES-30 MINUTES

18. THEN:

19. COVER WITH FOIL AND COOK ANOTHER 50 MINUTES

20. internal temp 200-205 degrees

21. When remove from oven, put on glaze-all of it

22. 1/2 C sugar

23. 1/4 C water-into syrup on stove

24. Leave 1 hour in loaf pan then

25. 2 hours to cool on rack

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