German Chocolate Ring
German Chocolate Ring
This take on the popular German chocolate cake uses traditional items like chocolate, coconut flakes, and pecans to create a delciious dessert bread that you can easily craft at home.
Servings
10
servings
Ingredients
- 1 cup semisweet chocolate chips, divided
- 1 1/4 cup flaked coconut, divided
- 3/4 cup chopped pecans
- 3 eggs
- 4 cup all purpose flour
- 1 envelope yeast, preferably fleischmann's rapid rise yeast
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 5 tablespoon butter, divided
Directions
- Mix 3/4 cup of the chocolate chips and 1 cup of the coconut with the pecans and 1 egg in a medium bowl and set the mixture aside. Next, combine 2 cups of the flour, undissolved yeast, sugar, and salt in a large mixer bowl. Heat the milk and 4 tablespoons of the butter until very warm, or about 120 degrees Fahrenheit, and add this to the flour mixture. Beat until smooth, then add the 2 remaining eggs and beat for 2 minutes.
- Stir in enough of the remaining flour to form a soft dough. Turn the contents of the bowl onto a lightly floured surface and knead until smooth and elastic, or about 6 to 8 minutes. Cover the dough and let it rest for 10 minutes.
- Next, roll the dough into an 18-by-10-inch rectangle on a lightly floured surface. Melt the remaining 1 tablespoon of butter and brush it over the dough. Spread the dough with the reserved chocolate-coconut mixture. Then, roll up the dough jellyroll style, staring from the long side and pinching the seams to seal. Place the dough seam side down on a greased baking sheet and form a ring by pinching the ends together. Using sharp scissors, cut from the outside edge to 2/3 of the way toward the center ring at 1-inch intervals. Separate the strips slightly to allow the filling to show. Cover the cake and let it rise until doubled in bulk, or about 50 to 60 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Bake the ring cake in the oven for 30 to 40 minutes or until golden brown. Sprinkle the cake with the remaining 1/4 cup of chocolate chips and let it stand for 5 minutes. Spread the melted chips and sprinkle with the remaining 1/4 cup of coconut. Carefully remove the ring cake from the pan to a wire rack and let it cool before serving.