Substances
1 bundle (1/4 ounce) energetic dry yeast
2/3 cup heat water (110° to 115°)
1/2 cup butter, softened
3/4 cup sugar
4 egg yolks
1/3 cup evaporated milk
1/2 teaspoon salt
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
3/4 cup semisweet chocolate chips
1/3 cup evaporated milk
2 tablespoons sugar
1/2 teaspoon floor cinnamon
TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon floor cinnamon
1/4 cup chilly butter, cubed
1/4 cup semisweet chocolate chips
1/4 cup chopped walnuts
Confectioners’ sugar, elective
Instructions
- In a big mixing bowl, dissolve yeast in heat water. Add the butter, sugar, egg yolks, milk and salt; combine nicely. Add 2 cups flour; beat till easy. Stir in sufficient remaining flour to type a smooth dough. Flip onto a floured floor; knead till easy and elastic, about 6-8 minutes. Place in a greased bowl, turning as soon as to grease prime. Cowl and let rise in a heat place till doubled, about 1 hour.
- For filling, mix the chocolate chips, milk and sugar in a saucepan; prepare dinner and stir over low warmth till easy. Stir in cinnamon; put aside. For topping, mix the flour, sugar and cinnamon in a bowl; reduce in butter till crumbly. Stir in chocolate chips and nuts. Put aside.
- Punch dough down. Flip onto a flippantly floured floor; roll into an 18-in. x 10-in. rectangle. Unfold with filling. Roll up jelly-roll type, beginning with an extended facet; pinch seam to seal. Place in a well-greased 10-in. fluted tube pan, with seam going through inside pan. Sprinkle with topping. Cowl and let rise in a heat place till doubled, about half-hour.
- Bake at 350° for 45-50 minutes or till golden brown. Let stand for 10 minutes earlier than inverting onto a wire rack to chill. Sprinkle with confectioners; sugar if desired. Yield: 12-16 servings.
supply: http://www.tasteofhome.com/recipes/french-chocolate-coffee-cake/amp
