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 degrees F to 130 degrees 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).
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 degrees 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.