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German Chocolate Ring

 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 King Arthur Unbleached 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

2 of 2

German Chocolate Ring (continued)

Directions (continued)

  • 18-in. x 10-in. rectangle. Melt remaining butter and brush over
  • 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.
Nutritional 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.