French Chocolate Coffee Cake
|All purpose flour||4 Cup (64 tbs)|
|Active dry yeast||2|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Evaporated milk||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Nuts||1⁄4 Cup (4 tbs), chopped|
In large mixer bowl combine 1 1/2 cups of the flour and the yeast.
In saucepan heat 3/4 cup sugar, water, 1/2 cup butter or margarine, 1/3 cup evaporated milk, and salt just till warm (115° to 120°) and butter is almost melted, stirring constantly.
Add to flour mixture in mixer bowl; add egg yolks.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Using the remaining 2 1/2 to 2% cups flour, stir in as much of this flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough of this remaining flour to make a moderately soft dough.
Continue kneading till smooth and elastic (3 to 5 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 2 hours).
Punch down; turn out onto floured surface.
Cover; let rest 10 minutes.
Meanwhile, combine semisweet chocolate pieces, 1/3 cup evaporated milk, 2 tablespoons sugar, and 1/2 tea spoon ground cinnamon.
Heat and stir over low heat till chocolate is melted; cool.
Roll dough to an 18x10-inch rectangle.
Spread with chocolate mixture; roll up jelly-roll style, starting from long side.
Join and seal ends.
Place in greased 10-inch tube pan.
Combine 14 cup flour, 14 cup sugar, and 1 teaspoon ground cinnamon.
Cut in 14 cup butter or margarine till crumbly; stir in chopped nuts.
Sprinkle over dough.
Cover; let rise in warm place till double (about1 1/4 hours).
Bake on lower oven rack at 350° for 45 to 50 minutes.
Cool 15 minutes; remove from pan.