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German Chocolate Ring

This recipe is modeled after German Sweet Chocolate Cake, which is my favorite - so it's no wonder I enjoy making and eating this sweet-tasting bread! It can be made ahead, too, and stored in the freezer for convenience.

20-24 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

1-1/4 cups flaked coconut, divided
1 cup (6 ounces) semisweet chocolate chips, divided
3/4 cup chopped pecans
3 eggs
4-1/2 to 5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1 cup milk
5 tablespoons butter, divided

Directions

In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans
and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar,
salt and yeast. In small saucepan, heat milk and 4 tablespoons
butter to 120°-130°; add to flour mixture, beating until
smooth. Add remaining eggs and enough remaining flour to form a soft
dough.
Turn dough onto a lightly floured surface. Knead until smooth and
elastic, about 6-8 minutes. Place in greased bowl, turning once to
grease top. Cover; let rise in warm place until doubled, about 1
hour.
Punch dough down; turn onto lightly floured surface. Roll dough into
18-in. x 10-in. rectangle. Melt remaining butter and brush over

2 of 2

German Chocolate Ring (continued)

Directions (continued)

dough; spread with reserved chocolate mixture.
Roll up dough jelly-roll style, starting with a long side; pinch seam
to seal. Place seam side down on greased baking sheet. Pinch ends
together to form a ring.
With scissors, cut from outside edge to two-thirds of the way toward
center of ring at 1-in. intervals. Separate strips slightly; twist
to allow filling to show. Cover and let rise until doubled, about 1
hour.
Bake at 350° for 20-25 minutes or until golden brown. Sprinkle
with remaining chocolate chips; let stand for 5 minutes. Spread
melted chips; sprinkle with remaining coconut. Carefully remove from
pan to a wire rack to cool. Yield: 20-24 servings.

Nutrition Facts: 1 serving (1 slice) equals 222 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 149 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.