Serves: 5
Total Calories: 206
Roll out dough on a lightly-floured surface into an 18 x 12-inch rectangle, or divide dough and roll each into a 14 x 8-inch rectangle.
Spread surface of dough with butter. Mix sugar, cocoa and cinnamon sprinkle over dough. Sprinkle with raisins and 1/2 cup nuts. Roll dough starting from long side as for jelly roll, sealing edge well. Place sealed side down on a greased baking sheet moisten ends slightly and join to form a ring. With scissors make cuts to within 1 inch of center at 3/4 -inch intervals. Twist each cut section slightly to one side to show filling. Cover and let rise in a warm place, free from drafts, until doubled, 40 to 50 minutes. Bake in a preheated 375° F oven for 20 to 25 minutes or until golden brown. While hot, spread with Chocolate Icing and sprinkle with 2 tablespoons nuts.
This Chocolate Tea Ring recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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