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German Chocolate Ring


  • 1 Cup Semi-Sweet Chocolate Chips, divided
  • 1 ¼ Cups Flaked Coconut, divided
  • ¾ Cup Chopped Pecans
  • 3 Eggs
  • 4 to 4 ½ Cups All-Purpose Flour
  • 1 Envelope Fleischmann’s® RapidRise Yeast
  • ½  Cup Sugar
  • 1 Teaspoon Salt
  • 1 Cup Milk
  • 5 Tablespoons Butter, divided


Mix ¾ cup chocolate chips, 1 cup coconut, pecans and 1 egg in a medium bowl; set aside. Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Heat milk and 4 tablespoons butter until very warm (120° to 130°F) and add to flour mixture. Beat until smooth; add 2 remaining eggs and beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes.

Roll dough into an 18 x 10 inch rectangle on a lightly floured surface. Melt remaining 1 tablespoon butter and brush over dough. Spread with reserved chocolate-coconut mixture. Roll up dough jelly roll style, starting from the long side; pinch seam to seal. Place dough seam side down on a greased baking sheet. Form a ring by pinching the ends together.  With sharp scissors, cut from outside edge to two-thirds of the way toward center of ring at 1 inch intervals. Separate strips slightly to allow filling to show. Cover and let rise until doubled in bulk, about 50 to 60 minutes. 

Bake in a preheated 350°F oven for 30 to 40 minutes or until golden brown. Sprinkle with remaining ¼ cup chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining ¼ cup coconut. Carefully remove from pan to a wire rack to cool. 

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