Chocolate chip swirl coffeecake

8 servings

Ingredients

Quantity Ingredient
6 tablespoons Butter
¾ cup Brown sugar, packed
1 tablespoon Cinnamon
1½ teaspoon Orange zest; grated
1 pack (1/8 oz) Active dry yeast
¼ cup Water, warm (105-115 deg. F)
¾ cup Milk
1 Stick margarine, cut up
1½ to 2 mins. Add margarine, sugar, and salt and stir until
1½ cup Walnuts or pecans chopped
6 ounces Semisweet chocolate chips
½ cup Sugar
3 Eggs
4 cups Flour (to 4 1/2 cups)

Directions

MOM'S SWEET YEAST DOUGH

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:50

1. In a 1-qt glass bowl, melt butter in a microwave on High about 50 secs. Stir in brown sugar, cinnamon, orange zest, and nuts until well mixed; set aside.

2. On a lightly floured board, with a rolling pin, roll out Sweet Yeast Dough to a 22 x 8-inch rectangle. Spread brown sugar-nut mixture evenly over dough to wiithin 1 inch of edges. Sprinkle chocolate chips over nut mixture; press in lightly. Starting from a long side, roll up jelly-roll fashion. Moisten edges with water; pinch firmly to seal all edges closed. Turn seam side down. With a sharp floured knife, cut roll in half lengthwise. Turn cut sides up and carefully move to a buttered baking sheet. Loosely twist to braid the 2 rolls, keeping cut sides up. Bend braid into a 10-inch circle, pinching ends together firmly. Let rise in a warm place until almost doubled, 40 to 50 mins.

3. Preheat oven to 350°F. Bake coffeecake 20 to 25 mins, or until golden brown. Serve warm or at room temperature.

MOM'S SWEET YEAST DOUGH:

1. In a 1-cup glass measure, sprinkle yeast over warm water. Stir to dissolve.

2. In a 1-qt glass bowl, heat milk to boiling in a microwave on High margarine melts. Let cool.

3. In a large bowl, whisk eggs until well blended. Beat in milk mixture. Add yeast mixture and beat with a wooden spoon until well blended.

4. Add flour, 1 cup at a time, blending well after each addition.

Dough may still be slightly sticky after adding all flour. With floured hands, roll dough into a ball in bowl. Grease top of dough with a little shortening, then place a piece of plastic wrap on top of dough. Cover bowl with foil. Refrigerate overnight or for as long as 2 days. When ready to use, remove from refrigerator and punch dough down.

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