VOLUME 1 - Kilimanjaro Foods

Chocolate Filled Kuchen
1 Servings
1 pk active dry yeast
1/4 c water (105-115 deg f),Warm
3/4 c milk,scalded
1/3 c butter,softened
1/4 c sugar
1 teaspon salt
2 eggs
1/2 t vanilla extract
3 1/2 c all-purpose flour
6 oz pkg nestle toll house
1 semi-sweet chocolate
1 morsels
1/2 c walnuts,Chopped
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 break with beaten egg. Bake
at 350 degrees for 25-30 minutes. Serve warm or at room
temperature. Garnish as desired.