The best delicious Chocolate Chip Swirl Coffeecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Chip Swirl Coffeecake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Chip Swirl Coffeecake.
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6 tb Butter 1 1/2 c Walnuts or pecans
3/4 c Brown sugar, packed — chopped
1 tb Cinnamon 6 oz Semisweet chocolate chips
1 1/2 ts Orange zest; grated
———————–MOM’S SWEET YEAST DOUGH———————–
1 pk (1/8 oz) Active dry yeast 1/2 c Sugar
1/4 c Water, warm (105-115 deg. F) 3 Eggs
3/4 c Milk 4 c Flour (to 4 1/2 cups)
1 Stick margarine, cut up
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:50
1. In a 1-qt glass bowl, melt butter in a microwave on High about 50
secs. Stir in brown sugar, cinnamon, orange zest, and nuts until well
mixed; set aside.
2. On a lightly floured board, with a rolling pin, roll out Sweet
Yeast Dough to a 22 x 8-inch rectangle. Spread brown sugar-nut
mixture evenly over dough to wiithin 1 inch of edges. Sprinkle
chocolate chips over nut mixture; press in lightly. Starting from a
long side, roll up jelly-roll fashion. Moisten edges with water;
pinch firmly to seal all edges closed. Turn seam side down. With a
sharp floured knife, cut roll in half lengthwise. Turn cut sides up
and carefully move to a buttered baking sheet. Loosely twist to braid
the 2 rolls, keeping cut sides up. Bend braid into a 10-inch circle,
pinching ends together firmly. Let rise in a warm place until almost
doubled, 40 to 50 mins.
3. Preheat oven to 350F. Bake coffeecake 20 to 25 mins, or until
golden brown. Serve warm or at room temperature.
MOM’S SWEET YEAST DOUGH:
1. In a 1-cup glass measure, sprinkle yeast over warm water. Stir to
dissolve.
2. In a 1-qt glass bowl, heat milk to boiling in a microwave on High
1 1/2 to 2 mins. Add margarine, sugar, and salt and stir until
margarine melts. Let cool.
3. In a large bowl, whisk eggs until well blended. Beat in milk
mixture. Add yeast mixture and beat with a wooden spoon until well
blended.
4. Add flour, 1 cup at a time, blending well after each addition.
Dough may still be slightly sticky after adding all flour. With
floured hands, roll dough into a ball in bowl. Grease top of dough
with a little shortening, then place a piece of plastic wrap on top
of dough. Cover bowl with foil. Refrigerate overnight or for as long
as 2 days. When ready to use, remove from refrigerator and punch
dough down.
Yields
8 servings
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