Our Espresso-Bittersweet Yeast Roll Ring is a fun twist on a traditional dish. Combine the unique flavors from the bittersweet espresso, cinnamon, almonds and semisweet chocolate pieces to help create this delectable delight.
In a large bowl stir together 1-1/2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, the 1/3 cup butter, the 1/3 cup granulated sugar, 2 teaspoons of the instant espresso or coffee powder, and the salt just until warm (120°F to 130°F) and butter is almost melted. Add milk mixture to flour mixture; add eggs.
Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 7 minutes total).
Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of the dough. Cover; let rise in a warm place until double in size (1 to 1-1/2 hours).
Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Roll dough into a 20x12-inch rectangle. Spread with the 3 tablespoons softened butter.
For filling, in a small bowl stir together the 1/4 cup granulated sugar, the cinnamon, and the remaining 1 teaspoon instant espresso or coffee powder. Add almonds; toss gently to coat. Sprinkle over dough rectangle. Sprinkle evenly with chocolate pieces.
Grease a large baking sheet; set aside. Starting with a long side, loosely roll up dough rectangle into a spiral. Moisten edge; pinch firmly to seal. Place spiral, seam side down, on the prepared baking sheet. Bring ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 12 cuts around the edge of the dough ring at 1-1/2-inch intervals, cutting about two-thirds of the way to the center. Cover; let rise in a warm place until nearly double in size (30 to 40 minutes).
Preheat oven to 350°F. Bake for 25 to 30 minutes or until bread ring sounds hollow when tapped. (If necessary to prevent overbrowning, cover loosely with foil for the last 5 to 10 minutes of baking.) Transfer to a wire rack. Cool completely.
For icing, in a small bowl combine powdered sugar and vanilla. Stir in enough of the brewed espresso or coffee to make an icing of drizzling consistency. Spoon icing over ring.