-
1
Mix yeast, water and 1 tsp.
-
2
granulated sugar in small bowl.
-
3
Place 1/4 cup (4 Tbsp.)
-
4
butter in large bowl.
-
5
Warm 1/4 cup milk.
-
6
Add to butter in bowl; stir until melted.
-
7
Add 1-1/2 cups flour, remaining granulated sugar, salt, 2 eggs and yeast mixture; beat on low speed until blended.
-
8
Gradually add 1-1/2 cups of the remaining flour; beat 2 to 3 min.
-
9
or until mixture forms soft dough.
-
10
Knead dough on lightly floured surface 5 min.
-
11
Let rest 10 min.
-
12
Roll out to 20x6-inch rectangle.
-
13
Place chocolate pieces, about 3 inches apart, down center of dough rectangle; fold dough lengthwise in half.
-
14
Roll into 20-inch log; bring ends together to form ring.
-
15
Place on parchment-covered baking sheet; cover with plastic wrap.
-
16
Let rise in warm place 2 hours or until doubled in size.
-
17
Meanwhile, mix remaining butter, flour, 2 oz.
-
18
cream cheese, 1/2 cup powdered sugar and nuts until blended.
-
19
Divide into 5 pieces; roll each into 1-inch log.
-
20
Wrap in plastic wrap.
-
21
Refrigerate until ready to use.
-
22
Heat oven to 350F.
-
23
Beat remaining egg; brush over dough.
-
24
Top dough with nut logs; press gently into dough to secure.
-
25
Bake 30 to 35 min.
-
26
or until golden brown.
-
27
Cool 10 min.
-
28
Meanwhile, mix remaining cream cheese, milk and powdered sugar until blended.
-
29
Transfer bread to wire rack.
-
30
Drizzle with glaze; top with fruit.
