• 9dabe47b58ffad94ccfa29d2e637f2c4

Birds Nest Coffeecake

Prep
Cook
Serves 12people
Ingredients
1
(6 oz) package (1 cup) semi-sweet real chocolate morsels, divided
1/4
cup blanched slivered toasted almonds
1
tsp grated orange rind
2 1/4-3 1/4
cups unsifted flour
1/4
cup sugar
1
tsp salt
1 1/4
oz package yeast
2/3
cup milk
2
tbsp butter
2
eggs
melted butter
5
colored eggs, uncooked (colored with food coloring)
1
tbsp vegetable shortening
Directions
1.
In small bowl, combine 3/4 cup semi-sweet real chocolate morsels, almonds and orange rind; reserve. In large bowl, combine 1 cup flour, sugar, salt and undissolved yeast; set aside. In small saucepan, combine milk and butter over low heat until liquid is warm (120 to 130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add 2 eggs and enough flour to make a thick batter. Beat 2 minutes at high speed; stir in enough additional flour to make a soft dough. Gently stir in reserved morsel-almond mixture. Turn onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in lightly greased bowl, turning to grease top. Cover, let rise in warm place until double in bulk, about 1 hour. Punch down dough; turn onto lightly floured board; divide in half. Roll each half into a 24" rope. Place ropes side by side on a lightly greased cookie sheet and braid together loosely, starting braid in the middle; shape into a ring. Seal ends. Brush with melted butter. Place colored eggs into spaces in the twist. Cover, let rise in warm place until doubled in bulk, about 1 hour. Preheat oven to 350 degrees about 15 to 30 minutes.
2.
Bake at 350 degrees for 30 to 35 minutes. Remove from cookie sheet and cool on wire rack. Melt over hot (not boiling) water, remaining 1/4 cup semi-sweet real chocolate morsels and shortening. Drizzle chocolate mixture over completely cooked ring to resemble birds nest. Makes 1 coffee cake
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