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Chocolate Raisin and Walnut Swirl Bread
How to make Chocolate Raisin And Walnut Swirl Bread.
2 tablespoons butter
1/2 cup bittersweet chocolate chips
Flour for dusting
2 cans crescent dough
2 tablespoons granulated sugar
1/4 cup raisins
1/2 cup walnuts
Egg wash (1 egg + 1 tablespoon heavy cream)
Extra granulated sugar for dusting
Let's get Cooking...
Melt butter and bittersweet chocolate chips together. Microwave for 30 seconds and stir. Microwave at 10 second intervals if needed to fully combine. Set aside until ready to use.
Flour your work surface. Spread out the 2 cans of dough side by side; try not to the break the seams. Use a rolling pin to flatten and join dough together.
Spread the chocolate butter mix over the crescent dough. Sprinkle on the sugar, raisins and walnuts. Roll up the dough lengthwise to form a long tube shape.
Place the rolled dough on a baking sheet covered with flour or parchment paper. Refrigerate for 15 minutes.
Preheat oven to 350°F.
Split the dough and braid. Fold and braid again.
Place the braided dough into a loaf pan lined with parchment paper. Brush with egg wash and sprinkle a bit more granulated sugar.
Bake at 350°F for 30-45 minutes, until browned on top.
Let bread cool in the pan. Remove and slice.
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