Chocolate Caramel Breads Recipe

Chocolate Caramel Breads Recipe
Chocolate Caramel Breads Recipe photo by Taste of Home
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Chocolate Caramel Breads Recipe

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Candy bars are the chocolate-caramel surprise in this bread. I invented this braid as a way to make my basic yeast sweet bread recipe a little more decadent.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min. + cooling

Ingredients

  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1/4 cup butter or margarine
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 6 to 6-1/2 cups all-purpose flour
  • 2 packages (13.3 ounces each) fun-size Snickers or Milky Way candy bars
  • EGG WASH:
  • 1 egg white
  • 1 tablespoon water

Directions

In a saucepan, heat the sour cream, sugar and butter to 110°-115°. In a mixing bowl, dissolve yeast in warm water. Add the sour cream mixture, salt, eggs 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. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. x 10-in. rectangle. Place on three greased baking sheets. Place candy bars lengthwise in two rows down the center third of each rectangle. On each long side, cut 1-in.-wide strips into the center to within 1/2 in. of candy bars. Starting at one end, fold alternating strips at an angle across candy bars. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour. Beat egg white and water; brush over braids. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves.
Originally published as Chocolate Caramel Breads in Best of Country Breads 2000, p90

Nutritional Facts

1 slice: 132 calories, 5g fat (3g saturated fat), 19mg cholesterol, 113mg sodium, 18g carbohydrate (6g sugars, 1g fiber), 3g protein.

  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1/4 cup butter or margarine
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 6 to 6-1/2 cups all-purpose flour
  • 2 packages (13.3 ounces each) fun-size Snickers or Milky Way candy bars
  • EGG WASH:
  • 1 egg white
  • 1 tablespoon water
  1. In a saucepan, heat the sour cream, sugar and butter to 110°-115°. In a mixing bowl, dissolve yeast in warm water. Add the sour cream mixture, salt, eggs 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. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. x 10-in. rectangle. Place on three greased baking sheets. Place candy bars lengthwise in two rows down the center third of each rectangle. On each long side, cut 1-in.-wide strips into the center to within 1/2 in. of candy bars. Starting at one end, fold alternating strips at an angle across candy bars. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour. Beat egg white and water; brush over braids. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves.
Originally published as Chocolate Caramel Breads in Best of Country Breads 2000, p90

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