Chocolate-Almond Bubble Wreath | Midwest Living

Chocolate-Almond Bubble Wreath

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Chocolate-Almond Bubble Wreath

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  • Makes: 10 servings
  • Yield: 1 ring
  • Prep 30 mins
  • Rise 2 hrs
  • Bake 30 mins
  • Stand 2 hrs

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Little balls of frozen sweet dough hide chocolate kisses in this dessert bread. The dough balls are rolled in sugar and cocoa powder and piled into a tube pan to form the edible holiday wreath.

Ingredients

  • 1 16 - ounce loaf frozen sweet roll dough or frozen white roll dough
  • 1/2 cup granulated sugar
  • 1 teaspoon unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 20 milk chocolate kisses or milk chocolate kisses with almonds, unwrapped
  • 1/4 cup butter, melted
  • 3 tablespoons butter
  • 1/3 cup semisweet chocolate pieces
  • 1/4 cup packed brown sugar
  • 2 tablespoons light-colored corn syrup
  • 1/4 teaspoon vanilla
  • 1/4 cup sliced almonds, toasted

Directions

  1. Thaw frozen dough for 2 to 3 hours at room temperature or overnight in refrigerator. Generously grease a 10-inch fluted tube pan; set aside.
  2. In a small mixing bowl, combine the 1/2 cup granulated sugar, cocoa powder and cinnamon; stir until well combined; set aside.
  3. With sharp knife or kitchen scissors, cut dough crosswise into 5 slices. Cut each slice into fourths, making 20 pieces. Using your hands, flatten each dough piece into a 2-1/2 to 3-inch round of dough. Place a chocolate kiss, point side up, in the center of each round of dough. Bring the edge of the dough up and around the chocolate kiss to form a ball. Pinch the edges of the dough together to seal firmly.
  4. Dip each ball of dough into the 1/4 cup melted butter, then roll it in the sugar mixture.
  5. Arrange the coated balls of dough in the pan in 2 layers. Drizzle with any remaining butter and sprinkle with any remaining sugar mixture. Cover and let rise in warm place until almost double (about 2 hours).
  6. Bake in a 375 degree F oven for 30 minutes. Cover with foil during the last 10 minutes of baking time to avoid overbrowning. Meanwhile, for topping, in a small saucepan, melt 3 tablespoons butter. Stir in semisweet chocolate pieces, brown sugar and corn syrup. Cook and stir over low heat just until chocolate begins to melt and mixture is well-combined and smooth. Remove saucepan from heat. Stir in vanilla. Loosen rolls from pan; invert onto a serving plate and remove pan. Spoon chocolate topping over the wreath. Sprinkle with toasted almonds. Let stand 15 minutes. Serve warm. Makes 1 ring (10 servings).

Nutrition Facts

(Chocolate-Almond Bubble Wreath)

Servings Per Recipe 10, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 50, Niacin (mg) 2, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 24, fiber (g) 2, Polyunsaturated fat (g) 1, Monosaturated fat (g) 5, Riboflavin (mg) 0, sat. fat (g) 9, Thiamin (mg) 0, cal. (kcal) 372, pro. (g) 6, sugar (g) 29, calcium (mg) 61, iron (mg) 2, carb. (g) 50, sodium (mg) 152, vit. A (IU) 243, Potassium (mg) 160, Fat, total (g) 17

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