CHOCOLATE COCONUT BRAID

FOR THE FILLING:
3/4 cup chocolate chips
1/3 cup evaporated milk
2 tablespoons sugar
1 cup sweetened coconut
1/2 cup chopped pecans
1 teaspoon vanilla
1/4 teaspoon cinnamon
FOR THE DOUGH:
2 1/2 to 2 3/4 cups flour, divided use
2 tablespoon sugar
1 package yeast
1/2 cup milk
1/4 cup water
1/2 cup margarine
1 egg
FOR THE GLAZE (OPTIONAL):
1 cup powdered sugar
1 tablespoon margarine, softened
1/2 teaspoon vanilla
2 to 3 tablespoon milk
additional chopped pecans

TO MAKE THE FILLING:
Combine chocolate chips, evaporated milk, and sugar in a microwavable bowl. Cook on high until chips are melted. Add coconut, pecans, vanilla, and cinnamon; stir. Set aside to cool.

TO MAKE THE DOUGH:
In a large bowl, combine 1 1/2 cups flour, sugar, and yeast.

Heat milk, water, and margarine until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat for 2 minutes on medium speed. Add egg and 1 cup flour; beat 2 minutes more. Stir in additional flour to make a stiff dough. Let dough rest for 10 minutes.

Turn out dough onto well-floured surface. Roll into a 10x18-inch rectangle. Transfer to a greased baking sheet. Spread chocolate filling lengthwise down center third of dough.

Cut 1-inch wide strips diagonally on both sides to within 3/4-inch of filling. Alternately fold opposite strips of dough at angles across filling. Shape into ring; pinch ends together. Brush lightly with oil. Let stand 20 minutes.

Bake in preheated oven for 20-25 minutes at 375 degrees. Cool completely.

TO MAKE THE GLAZE:
In a small bowl, beat powdered sugar, margarine, vanilla, and milk until smooth. Drizzle over cooled braid. Sprinkle with chopped pecans.

Source: Taste of Home