Recipe: Chocolate Filled Kuchen

Chocolate Filled Kuchen
rec.food.recipes/Charlene Zang

1 Package active dry yeast
1/4 cup warm water (105-115 degrees Farenheit)
3/4 cup milk, scalded
1/3 cup butter, softened
1/4 cup sugar
1 teaspon salt
2 eggs
1/2 teaspoon vanilla extract
3 1/2 cups all-purpose flour
One 6-ounce package (1 cup) Nestle Toll House semi-sweet chocolate morsels
1/2 cup chopped walnuts
1 egg beaten

In small bowl, dissolve yeast in water; set aside.

In large bowl, combine scalded milk, butter, sugar and salt; stir until butter melts.

Beat in eggs and vanilla extract. Stir in yeast. Gradually add flour, beating well after each addition.

Turn dough out onto lightly floured board; knead 8 minutes. Place dough in large greased bowl; turn once. Cover bowl with plastic wrap; let rise in warm place until doubled in bulk (about 1 1/2 hours).

Turn dough out onto lightly floured board; knead 1 minute. Roll into 22x14 inch rectangle. Sprinkle Nestle Toll House semi-sweet chocolate morsels and nuts over dough. Roll up jelly roll style starting with long side; seal seam. Form into ring; seal ends. Place seam side down on cookie sheet. Cut 2/3 way through ring at 1 inch intervals, leaving center intact. Gently twist each section. Cover with plastic wrap; let rise in warm place until doubled in bulk (about 1 hour).

Preheat oven to 350 degrees. Brush bread with beaten egg. Bake at 350 degrees for 25-30 minutes. Serve warm or at room temperature. Garnish as desired.