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Title: Cappuccino Braid Categories: None Yield: 1 Servings 1 Loaf; (one-pound) Bridgford -Frozen Bread Dough 1 c Almonds; chopped 1 c Semi-sweet chocolate chips 1/2 c Brown sugar 1/4 c Softened butter 1 ts Instant coffee crystals In a food processor, with a standard utility blade, chop almonds, chocolate and sugar until finely ground. Add butter and coffee crystals. Mix until chocolate mixture is a paste. (Can use a hand mixer in place of a food processor.) Set aside. On a lightly floured surface, roll thawed dough into a 10x14 inch rectangle. Carefully transfer dough onto a greased baking sheet. Spread chocolate mixture lengthwise down center third of dough. With kitchen shears or a sharp knife, make 2 inch long cuts (or until cuts hit filling) at 1 inch intervals down both of the 14 inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Pinch dough to seal seams. Brush dough with melted butter. Let rise in warm area until puffy (1 hour). Bake at 375* for 20-25 minutes or until golden brown. Remove from oven to cool on wire rack. When cool drizzle with glaze and melted chocolate (if desired). Glaze: Mix together 2 cups of powdered sugar with 1-2 tablespoons strong coffee. Posted to Bakery-Shoppe Digest by Laura Rottmayer |