| Delectable Chocolate Wreath Makes 1 wreath |
| This recipe evolved when we set out to make the quintessential holiday coffee cake. Of course, it had to include one of the world's greatest flavor combinations - chocolate and raspberries. We think it is a holiday dream come true! Dough can be prepared in all-size bread machines. |
| 1/2 cup milk 1/4 cup water (70 to 80oF) 3 tablespoons butter or margarine, cut up 1 large egg 1/3 cup sugar 1/4 cup unsweetened cocoa powder 3/4 teaspoon salt 2 1/2 cups bread or all-purpose flour 2 teaspoons FLEISCHMANN'S Bread Machine Yeast White Chocolate, Raspberry and Pecan Filling (recipe follows) |
| Frosting (recipe follows) Directions Measure all ingredients except filling and frosting into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 22 x 6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22 x 3-inch strips. Spread one-half filling down center length of each strip. Fold long sides of dough over filling; pinch seams and ends to seal. Place ropes, seam sides down, on greased baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour. |
| Bake at 350oF for 35 to 40 minutes or until done. Remove from baking sheet; cool on wire rack. Drizzle with frosting. Garnish with candied fruit if desired. White Chocolate, Raspberry and Pecan Filling: Combine 3/4 cup white chocolate morsels, 1/2 cup chopped pecans, toasted, and 2 tablespoons seedless red raspberry jam. |
| Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon Pure Vanilla Extract |
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