Title: Chocolate Filled Kuchen
Categories: Bread
Yield: 12 Servings

1 pk Active dry yeast
1/4 c Warm water (105-115 degrees)
3/4 c Milk; scalded
1/3 c Butter; softened
1/4 c Sugar
1 ts Salt
2 Eggs
1/2 ts Vanilla extract
3 1/2 c All-purpose flour
1 pk (6-oz) Nestle Toll House
-semi-sweet chocolate
-morsels
1/2 c 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 greazed 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. Cuver 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. Makes one large kuchen.

From . Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.