120 min
German Chocolate Ring
Recipe GLPR5a343ef65db056
A beautiful German-inspired sweet yeast bread shaped into a decorative ring and filled with a rich chocolate, coconut, and pecan filling. The dough is soft and tender, studded with chocolate chips and topped with melted chocolate and toasted coconut for an impressive presentation.
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Ingredients
1 cup semisweet chocolate chips, divided
1 1/4 cups flaked coconut, divided
3/4 cup chopped pecans
3 large eggs, divided
4 cups all-purpose flour
1 envelope rapid-rise yeast (about 2 1/4 teaspoons)
1/2 cup sugar
1 teaspoon salt
1 cup whole milk
5 tablespoons butter, divided
Directions
In a medium bowl, combine 3/4 cup of the chocolate chips, 1 cup of the flaked coconut, the chopped pecans, and 1 egg. Mix until well combined and set aside for filling.
In a large mixer bowl, whisk together 2 cups of the flour, the yeast, sugar, and salt.
Heat the milk and 4 tablespoons of the butter in a saucepan over medium heat until the mixture reaches 160°F. Pour the warm milk mixture into the flour mixture.
Beat with an electric mixer on medium speed until the dough is smooth, about 1 minute. Add the remaining 2 eggs and beat on medium speed for 2 minutes until well incorporated.
Gradually stir in the remaining flour, a little at a time, until the dough becomes soft and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead by hand for 6 to 8 minutes until the dough is smooth, elastic, and no longer sticky. Cover the dough with a clean cloth and let it rest for 10 minutes.
On a lightly floured surface, roll the rested dough into an 18-by-10-inch rectangle.
Melt the remaining 1 tablespoon of butter and brush it evenly over the entire surface of the dough.
Spread the reserved chocolate-coconut-pecan filling evenly over the buttered dough.
Starting from one of the long sides, tightly roll the dough into a log, pressing the seam to seal as you roll.
Place the rolled dough seam-side down on a greased baking sheet. Form the dough into a ring by carefully bringing the two ends together and pinching them to seal.
Using sharp scissors or a sharp knife, cut from the outside edge toward the center, stopping about 2/3 of the way to the center ring, making cuts at 1-inch intervals around the ring. Gently separate and twist the strips slightly to expose the filling.
Cover the ring loosely with a clean cloth or plastic wrap and let it rise at room temperature until doubled in volume, about 50 to 60 minutes.
Preheat the oven to 350°F. Bake the ring cake for 30 to 40 minutes, or until golden brown on top.
Remove from the oven and immediately sprinkle the remaining 1/4 cup of chocolate chips over the warm cake. Let it stand for 5 minutes to allow the chips to soften.
Spread the softened chocolate chips to coat the top of the cake, then sprinkle with the remaining 1/4 cup of flaked coconut.
Transfer the cake from the baking sheet to a wire rack and allow it to cool completely before slicing and serving.
