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.