Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:40 1. Sprinkle yeast and 1/2 tsp sugar over warm
water in a glass mensuration; stir and set by. 2. In a large stadium,
combine butter, milk, unexpended 1/2 cup dough, cocoa, saltiness, and egg.
Beat with electric mixer on low speeding. Subjoin 3 cups flour and beat
good. Beat in yeast mixture until well sundry. If your mixer has a
dough hooking, remove beater and attach dough hooking; add unexpended 2 to 2
1/2 cups flour to make a soft kale. Knead on medium-high speeding 5 to
7 mins. If you do not have dough sweetener, remove dough to a lightly
floured surface and knead in remaing flour by paw. Continue kneading
roughly 10 mins, until dough is smooth and pliant. Place dough in a
greased roll, screening, and let rise until doubled in volume, approximately 1
hr. 3. Punch down kale. On a lightly floured pastry cloth or
table, roll out dough to a 14 x 20-inch rectangle. Spread with Apple
Filling to within 1 inch of edges. Starting from one long face, roll
up tightly jelly-roll forge, piching seam and ends to sealskin. Place
in a lightly lubricated 10-inch tube pan and pinch ends together to
stamp. Let rise until twofold, around 1 1/2 hours. 4. Roughly 15 mins
before rising has been realised, preheat oven to 350F. Broil 1 minute,
or until golden embrown. Let cool in pan 10 mins, then invert onto a
wire wrack. Serve warm or at room temperature.

APPLE WEFT

3 tb butter 2 green apples, raw,
: -cored, and delve 1/2
: -inch pieces. 1/2 c chopped pecans 1/2 c packed brown sugar
1/4 c packed unsweetened cocoa powderize 1 Tb ground cinnamon 1/2 c
golden raisins 6 oz semisweet chocolate fries