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Locks of Love Chocolate Braid




Source of Recipe


Internet


List of Ingredients




Bread Ingredients:
2C flour
1/4C ground sweet chocolate
1 pkg Fleishmann's yeast
1C milk
1/4C sugar
1/4C butter
1 tsp salt
2 eggs
1 1/2- 2C additional flour

Filling Ingredients:
Almond Cake/Pastry Filling
Tart Cherry Preserves

Glaze Ingredients:
2T melted butter
1/2t. almond extract
1-2C confectioners sugar


Recipe



In large mixing bowl, combine 2C flour, 1/4C sweet cocoa, 1pkg yeast. Heat milk, 1/4 sugar, 1/4C butter and 1 tsp salt until warm and stirring to melt butter. Add liquids to dry mixture, add 2 eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at medium speed. Mix in 1 1/2 to 2 cups of flour. Knead on lightly floured surface until smooth (8 to 10 minutes until dough springs back)(I usually use a dough hook on Kitchen Aid Mixer). Shape into ball. Place in greased bowl, turning once. Cover and let rise until double. Punch down. can divide to small braids, but I usually make one large braid. Let dough rest. Roll into rectangle. Spread almond filling down the middle then spread cherry on top of almond. Cut at 1 inch intervals on each side of the filling. Braid and then let dough rise. Bake 25-30 minutes at 350 F.

Mix glaze ingredients and drizzle on to cooled braid and sprinkle with toasted almonds.