I hate surprises.
I should clarify. I hate “jump out and scream at you” surprises. It brings out my inner rock ’em sock ’em robot. Somebody always ends up getting hurt, and it ain’t me.
Food surprises, on the other hand, I adore – provided that they’re tasty ones.
This just happens to be such an item. Surprises consisting of a velvety ribbon of chocolate are as good as it gets. And that swirly twirly ribbon is surrounded by a soft dough that definitely isn’t light on the butter…if you know what I mean. *winkie winkie*
This recipe actually originated from a collection that I started when I was a far too awkward to ever talk about again 16-year old. That’s when I really started to love cooking and started to have a robust curiosity for all things edible. In spite of my limited experience, I knew that the original version of this Betty Crocker recipe was quite the dog-eared gem. (It’s so old that I can’t even find the recipe online!)
Don’t be nervous about guessing when the butter mixture is warm enough to proof the yeast – but not too hot to add so that you risk killing it. Invest in an excellent thermometer like this one from Thermoworks. They truly make such quality tools; you can’t go wrong with any of them. (AND they’re having a sitewide sale right now. WIN! 🙂
If you want to really caress those taste buds, turn this loaf into french toast! It’s pretty darn epic.
Dessert for breakfast is the best loophole in existence. 🙂