On Easter morning, we’re serving this delicious buttery breakfast pastry with a rich chocolate-almond filling. Plus, it has added meaning: In many cultures, circular bread signifies eternal life!
3⁄4 cup** milk**
1⁄2 cup** sugar, **divided
1 (1⁄4 oz.) pkg.** quick-rise yeast, **like Red Star
6 Tbs. butter,_ at room temp._
3 large eggs
2 tsp. vanilla extract
3 3⁄4 cups** flour, **divided
1 tsp. salt
For chocolate filling:
1 cup (6 oz.)** chopped chocolate**
1⁄2 cup** finely chopped almonds **
1⁄2 cup** cinnamon sugar**
4 Tbs. *butter-canola spread, *at room temp.
1* large egg, *lightly beaten
2 Tbs. pearl or** sparkling sugar**
2 Tbs.** sliced toasted almonds**
1) For dough: Microwave milk 30 sec. or until 115°F. Stir in 1 tsp. sugar and yeast. Cover; let sit 5 min. or until foam forms on top.
2) Using electric mixer fitted with paddle on medium speed, beat butter, eggs, vanilla extract and remaining sugar 1 min. or until smooth. Beat in 1 cup flour. Reduce speed to low. Add yeast mixture. Beat 1 min. or until smooth. Add remaining flour and salt. Beat 4 min. Place dough in greased bowl; cover with plastic wrap. Let sit in warm place 30 min. or until dough doubles in size; punch down dough. On lightly floured work surface, roll out dough to 12" x 18" rectangle.
3)For filling: In bowl, mix chocolate, nuts and cinnamon sugar. Spread dough with butter spread; sprinkle with chocolate mixture. Starting with long side, roll dough into log; pinch seam to seal. Transfer log to parchment paper–lined baking sheet; shape into ring, pinching ends together. With scissors, make 12 even cuts 3⁄4 of the way through dough. Cover; let sit 20 min.
4) Heat oven to 325°F. Brush dough with egg; sprinkle with sparkling sugar. Bake 35 min. or until inserted thermometer reads 180°F, covering lightly with foil after 15 min. Sprinkle with almonds. Serve warm, if desired. Garnish as desired.
*Active time: *30 min.
*Total time: *21⁄2 hrs.
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