cocoa brunch rings

How To Make cocoa brunch rings

• 1

  Scald milk in small saucepan; stir in sugar, salt, and butter. Set aside; cool to lukewarm. Dissolve yeast in warm water (105-115F) in large mixer bowl; add milk mixture, eggs, and 2 cups of the flour. Beat 2 minutes on medium speed until smooth. Combine 1 1/2 cups of the flour and the cocoa; stir into yeast mixture.
• 2

  Turn dough out onto well foured board; knead in more flour until dough is smooth enough to handle. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn to greased top. Cover; let rise in warm place until doubled, about 1-1 1/2 hours. Punch down dough; turn over. Cover; let rise 30 minutes longer.
• 3

  Prepare Orange Filling: Combine 3 cups powdered sugar, 6 tablespoons softened butter, 1/4 cup orange juice, and 4 teaspoons grated orange peel in small mixer bowl; beat on low speed until smooth. Set aside.
• 4

  Divide dough in half. On lightly floured board, roll out each half to a 9x13 inch rectangle. Spread a fourth of the Orange Filling on each rectangle to within 1/2 inch of edges; reserve remaining filling for frosting. Roll up dough from long side as for jelly roll; pinch edge to seal. Cut rolls into 1 inch slices. Place slices, sealed edges down, in two greased 4-6 cup ring molds. Tilt slices slightly, overlapping so filling shoes. Cover; let rise in warm place until doubled, about 45 minutes. Bake at 350 for 20-25 minutes or until golden brown. Immediately remove from molds and place on serving plates. Frost with remaining Orange Filling, or, if a glaze is preferred, stir in a few drops orange juice until of desired consistency; spoon over rings. Serve warm.
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