Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 2/3 cup warm water (110 to 115 )

  3. 1/2 cup butter, softened

  4. 3/4 cup sugar

  5. 4 egg yolks

  6. 1/2 teaspoon salt

  7. 3-3/4 to 4-1/4 cups all-purpose flour FILLING:

  8. 3/4 cup semisweet chocolate chips

  9. 1/3 cup evaporated milk

  10. 2 tablespoons sugar

  11. 1/2 teaspoon ground cinnamon TOPPING:

  12. 1/4 cup all-purpose flour

  13. 1/4 cup sugar

  14. 1 teaspoon ground cinnamon

  15. 1/4 cup cold butter, cubed

  16. 1/4 cup semisweet chocolate chips

  17. 1/4 cup chopped walnuts Confectioners' sugar, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the butter, sugar, egg yolks, milk, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine the chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. For topping, combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Stir in chocolate chips and nuts. Set aside. Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. x 10-in. rectangle. Spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a well-greased 10-in. fluted tube pan, with seam facing inside of pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes before inverting onto a wire rack to cool. Sprinkle with confectioners; sugar if desired. Yield: 12-16 servings.


Send feedback