Chocolate Apricot Wreath

Name: Chocolate Apricot Wreath
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp pkg. active dry yeast (about; 79 milliliters sliced almonds; 158 milliliters toasted sliced almonds; 59 milliliters butter, at room temperature; 59 milliliters butter, softened; 85 grams 1/2 cup bittersweet chocolate chunks, such as Scharffen Berger; or bittersweet chocolate chips, such as Ghirardelli; 2 teaspoons cinnamon; 1 large egg; 1 large egg, lightly beaten; 10 servings DOUGH; 769 milliliters About flour, divided; 59 milliliters granulated sugar; 1 teaspoons ground cardamom; 118 milliliters packed light brown sugar; 118 milliliters powdered sugar; 1 teaspoons salt; 177 milliliters whole milk, at room temperature; 2 Tbsps syrup from Wine-Poached Apricots; 10 servings Wine-Poached Apricots, sliced; 10 servings TOPPINGS

Chocolate Apricot Wreath

This recipe makes 10 servings with 656 calories, 12g of protein, and 23g of fat each. If $3.16 per serving falls in your budget, Chocolate Apricot Wreath might be a spectacular vegetarian recipe to try. A mixture of egg, almonds, toppings, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Make dough: Stir yeast into 3 tbsp. warm (11

Ingredients you will need

Dough

Yeast

water in bowl of a stand mixer or a large mixing bowl.

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Water

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Mixing Bowl

Stand Mixer

Let stand until softened, about 5 minutes.

Add milk, granulated sugar, salt, butter, egg, cardamom, and 2 cups flour; mix with dough hook on low speed or stir until combined. Blend in about 1 more cup flour (enough for a soft dough).

Ingredients you will need

Granulated Sugar

Cardamom

Butter

Dough

All Purpose Flour

Milk

Salt

Egg

Mix with dough hook on medium speed until dough is smooth, elastic, and no longer sticky, 8 to 10 minutes, adding more flour if needed so dough pulls cleanly from bowl. (Or turn out onto a lightly floured work surface and knead, adding flour as required to keep dough from sticking.)

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Dough

All Purpose Flour

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Bowl

Oil bowl, add dough and turn over, then let rise, covered, in a warm place until doubled, about 1 hour. Punch down dough and divide into 2 equal parts.

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Dough

Punch

Cooking Oil

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Bowl

Make filling: In a small bowl, combine brown sugar, cinnamon, cardamom, apricots, almonds, and chocolate.

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Brown Sugar

Chocolate

Apricot

Cardamom

Cinnamon

Almonds

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Bowl

Roll each dough portion on a lightly floured work surface into a 7- by 14-in. rectangle with a long side facing you.

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Dough

Roll

Spread rectangles with butter and sprinkle with apricot mixture to within 1 in. of the edge farthest from you. Starting at nearest side, roll each rectangle into a log and seal along edge (but not ends) with a good pinch. Line a large baking sheet with parchment paper and put logs next to each other on paper, seam down.

Ingredients you will need

Apricot

Butter

Spread

Roll

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Baking Paper

Baking Sheet

Weave logs together to form a loose braid. Lift up braid and gently twist once or twice. Form braid into a ring on baking sheet, pinch ends together to join, and tuck under. Cover loosely with a kitchen towel and let rise in a warm place until puffy, 30 to 45 minutes.

Equipment you will use

Kitchen Towels