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.
Featured In: Recipes Inspired by The Great British Baking Show
VERIFIED BY Taste of Home Test Kitchen
- 1 cup semi-sweet chocolate chips, divided
- 1-1/4 cups flaked coconut, divided
- 3/4 cup chopped pecans
- 3 eggs, divided
- 4-1/2 to 5 cups all-purpose flour, divided
- 1/2 cup sugar
- 1 teaspoon salt
- 1 package (1/4 ounce) active dry yeast
- 1 cup milk
- 5 tablespoons butter or margarine, divided
- In medium bowl, mix 3/4 cup chocolate chips, 1 cup coconut, pecans and 1 egg; set aside. In large mixing bowl, combine 1 cup flour, sugar, salt and yeast. In 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. Shape dough into a ball. 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 1 tablespoon butter and brush over dough; spread with chocolate mixture. starting with long side, roll up dough jelly-roll style; pinch long edge to seal. Place on greased baking sheet, seam side down. Form into ring; pinch edges together. Make cuts three-fourths of the way through ring at 1-in intervals. Twist each section to one side, filling facing up. Cover; let rise in warm place until doubled, about 1 hour. Bake at 350° for 20-25 minutes, or until golden brown. Sprinkle with remaining chips; let stand 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove ring to wire rack to cool. Yield: 20-24 servings.
Originally published as German Chocolate Ring in Country Extra November 1990, p47