Recipe: Chocolate-Filled Braid (using Hershey's Chocolate Chips)

CHOCOLATE-FILLED BRAID

CHOCOLATE FILLING:
3/4 cup HERSHEY'S Semi-Sweet Chocolate Chips
2 tablespoons sugar
1/3 cup evaporated milk
1/2 cup nuts, finely chopped
1 teaspoon vanilla
1/4 teaspoon cinnamon
BRAID:
2 1/2 to 2 3/4 cups all-purpose flour, unsifted
2 tablespoon sugar
1/2 teaspoon salt
1 package active dry yeast
1/2 cup milk
1/4 cup water
1/2 cup butter or margarine
1 egg, room temperature
Butter, melted (optional)
CONFECTIONERS' SUGAR GLAZE:
1 cup confectioners' sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
1 to 2 tablespoon milk

FOR THE CHOCOLATE FILLING:
Combine chocolate chips, sugar and evaporated milk in small saucepan. Cook over low heat, stirring constantly, until chips melt and mixture is smooth. Stir in nuts, vanilla and cinnamon. Cool. Set aside.

FOR THE DOUGH:
Combine 1 cup of the flour, the sugar, salt and yeast in large mixer bowl; set aside.

Combine milk, water and 1/2 cup butter in small saucepan; cook over low heat until liquids are very warm (120 to 130 degrees F) - butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes on medium speed.

Add egg and 1/2 cup of the flour; beat 2 minutes on high speed. Stir in enough additional flour to make a stiff dough. Cover; allow to rest 20 minutes.

TO SHAPE:
Turn dough out onto well-floured board; roll into 18x10-inch rectangle. Spread Chocolate Filling lengthwise down center third of dough. Cut 1-inch-wide strips diagonally along both sides of filling to within 3/4 inch of filling. Alternately fold opposite strips of dough at an angle across filling. Carefully transfer to greased cookie sheet. Shape into ring, stretching slightly; pinch ends together. Cover loosely with wax paper brushed with vegetable oil, top with plastic wrap. Chill at least 2 hours or overnight.

TO BAKE:
Remove braid from refrigerator just before baking. Uncover dough; let stand at room temperature 10 minutes.

Bake at 375 degrees F for 30 to 35 minutes or until lightly browned. Remove from cookie sheet; cool completely on wire rack.

Brush with melted butter or drizzle with Confectioners' Sugar Glaze.

CONFECTIONERS' SUGAR GLAZE:
Beat confectioners' sugar, butter, vanilla and milk in small mixer bowl until glaze is smooth and of desired consistency.

Servings: 10
Source: Hershey's Chocolate Cookbook