Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Butter 1 c Walnuts, toasted
1 lb White bread dough, frozen (see below); ground
Loaf; thawed 1/4 c Currants or raisins
1/2 c Brown sugar; packed 6 oz Semisweet chocolate chips
1 c Milk chocolate chips 1/4 c Heavy cream
2 ts Lemon zest; grated

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:10 1. Melt 4 Tbs butter. On a lightly floured
surface, roll out bread dough with a rolling pin to a 12 x 18-inch
rectangle. In a medium bowl, mix together brown sugar, milk chocolate
chips, melted butter, lemon zest, walnuts, and currants. Spread over
dough to within 3/4 inch of edges. Starting from a long side, roll up
dough jelly-roll fashion. Pinch edges to seal. 2. Carefully lift roll
onto a lightly greased baking sheet and form into a ring; pinch ends
to hold together. Let rise in a draft-free area about 45-60 mins, or
until doubled in size. 3. About 15 mins. before rising is completed,
preheat oven to 350°F. Bake 30 to 35 mins. Let cool on baking sheet.
4. Meanwhile, in a small bowl, combine semisweet chocolate chips,
cream and remaining 1 Tbs butter. Heat in a microwave on High 1 to 1
1/2 mins, or until chcolate and butter are melted and mixture is
smooth when stirred. Let chocolate glaze cool slightly before using.
When poteca is cool, drizzle chocolate glaze on top.

NOTE: To toast walnuts lightly, place in a preheated 350°F oven about
5 mins.

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