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Chocolate Filled Kuchen

1 pkg active dry yeast
1/4 cup warm water
3/4 cup scalded milk
1/3 cup softened butter
1/4 cup white sugar
1 tsp salt
2 eggs
1/2 tsp vanilla
3 1/2 cups flour
6 to 12 oz chocolate chips
1/2 cup walnut halves, chopped
1 beaten egg

In a small bowl, dissolve yeast in water; set aside. In a large
bowl, combine scalded milk, butter, sugar and salt; stir until
butter melts. Beat in eggs and vanilla. Stir in yeast. Gradulally
add flour, beating well after each addition. Turn dough out onto
lightly floured board; knead 8 minutes. (I needed to add about 1
cup of flour as I kneaded because it was a very humid day).

Place dough in alarge greased bowl; turn once. Cover bowl with
plastic wrap; let rise in warm place until doubled in bulk (about
1 1/2 hours). Turn dough out onto lightly floured board; knead one
minute. Roll into 22x14 inch rectangle. Sprinkle chocolate chips
and nuts over dough. Roll up jelly roll style starting with long
edge, seal seam. Form into ring ; seal ends. Place seam side down
on cookie sheet. Cut 2/3 way through ring at 1 inch intervals,
leaving center intact. Gently twist each section. Cover iwth
plastic wrap; let rise in warm place until doubled in bulk (about
one hour). Preheat oven to 350\xb0. Brush with beaten egg. Bake
25-30 minutes. Serve warm or at room temperature.


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