Quick chocolate poteca

10 servings

Ingredients

Quantity Ingredient
5 tablespoons Butter
1 pounds White bread dough, frozen
Loaf; thawed
½ cup Brown sugar; packed
1 cup Milk chocolate chips
2 teaspoons Lemon zest; grated
1 cup Walnuts, toasted
(see below); ground
¼ cup Currants or raisins
6 ounces Semisweet chocolate chips
¼ cup Heavy cream

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:10 1. Melt 4 Tbs butter. On a lightly floured surface, roll out bread dough with a rolling pin to a 12 x 18-inch rectangle. In a medium bowl, mix together brown sugar, milk chocolate chips, melted butter, lemon zest, walnuts, and currants. Spread over dough to within ¾ inch of edges. Starting from a long side, roll up dough jelly-roll fashion. Pinch edges to seal. 2. Carefully lift roll onto a lightly greased baking sheet and form into a ring; pinch ends to hold together. Let rise in a draft-free area about 45-60 mins, or until doubled in size. 3. About 15 mins. before rising is completed, preheat oven to 350°F. Bake 30 to 35 mins. Let cool on baking sheet.

4. Meanwhile, in a small bowl, combine semisweet chocolate chips, cream and remaining 1 Tbs butter. Heat in a microwave on High 1 to 1½ mins, or until chcolate and butter are melted and mixture is smooth when stirred. Let chocolate glaze cool slightly before using.

When poteca is cool, drizzle chocolate glaze on top.

NOTE: To toast walnuts lightly, place in a preheated 350°F oven about 5 mins.

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