Easter Brunch Braid

Stir butter into milk and water; heat to very warm (120-130) Combine 1 cup flour, sugar salt and yeast in large bowl. Add liquid; beat 2 minutes at medium speed. Add egg and 1/2 c. flour; beat at high speed 2 minutes. Stir in remaining flour to make stiff dough (additional flour may be needed)Cover bowl and let rise 20 minutes. Meanwhile prepare chocolate filling. Filling: Combine butter and cocoa; add sugar and evaporated milk. Cook and stir over medium hear, until smooth and thickened.(5-10) minutes. Remove from heat and cool. Add vanilla, almond extract and nuts.

Back to dough: Punch down and roll into 10x18“ rectangle. Spread filling in a 3” wide strip lengthwise down the center of the dough. Cut strips, exactly 1“ diagonally along both sides of filling to within 3/4” of filling. Alternately fold strips of dough across filling. Carefully transfer to creased baking sheet. Shape into ring and pinch ends together. Cover loosely with greased wax paper and cover tightly with plastic wrap. Refrigerate 2-24 hours. Remove from refrigerator just 15 minutes before baking. Uncover carefully and then bake at 375 for 25-30 minutes or until lightly brown. Cool on wire rack. Glaze and serve.