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1
Combine yeast, warm water, 2 Tbsp.
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2
flour and 1 tsp.
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3
granulated sugar in large mixer bowl.
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4
Let stand 10 min.
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5
Add 3-1/2 cups flour, remaining granulated sugar and salt; beat on low speed with mixer until blended.
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6
Add 2 whole eggs, egg yolks and cream cheese; mix well.
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7
Gradually add condensed milk, beating on low speed until mixture is well blended and forms soft dough.
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8
Add yeast mixture; beat 3 to 5 min.
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9
or until dough forms ball.
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10
Knead dough on lightly floured surface until smooth and elastic; shape into ball.
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11
Place in greased bowl; turn.
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12
Cover bowl tightly with plastic wrap.
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13
Let dough rise in warm place 1 to 2 hours or until doubled in size.
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14
Punch down dough; divide into 3 equal pieces.
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15
Place on lightly floured surface.
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16
Roll out dough, 1 piece at a time, to 12x8-inch rectangle.
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17
Break chocolate into 6 equal pieces.
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18
Place 2 pieces, 4 inches apart, on center of one rectangle; fold lengthwise in half, then roll into 18-inch log.
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19
Bring ends of log together to form ring; place on parchment-covered baking sheet.
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20
Cover with plastic wrap.
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21
Repeat with remaining dough.
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22
Let rise in warm place 1 hour or until doubled in volume.
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23
Meanwhile, mix butter, 1/2 cup flour, powdered sugar and nuts until blended.
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24
Divide into 12 equal pieces; roll each to 1-inch log.
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25
Refrigerate until ready to use.
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26
Heat oven to 350F.
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27
Whisk remaining egg; brush over dough.
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28
Place 4 (1-inch) pieces of nut topping, 2 inches apart, on top of each loaf.
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29
Bake 20 min.
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30
Carefully remove bread from oven; brush with remaining beaten egg.
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31
Top with dried fruit.
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32
Bake 5 min.
