A wonderful chocolate version of Monkey bread adapted from Morning Cocoa Rolls.
1 1/2 cups warm water
1 teaspoon yeast
1/3 cup sugar
1/2 teaspoon salt
1/3 cup oil
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder (I use special dark)
3 1/2 cups flour (flour is aprox)
1 stick REAL butter melted in bowl
1 cup sugar
4 teaspoons unsweetened cocoa (I used special dark)
1 cup powdered sugar
1/2 teaspoon vanilla
enough milk (2-4 tablespoons) for good drizzling
Combine water, sugar, yeast, salt, oil and vanilla in bowl let stand for 5 minutes.
Stir in the half cup of cocoa powder and the first cup and a half of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. Continue adding flour and kneading until the dough is smooth and elastic. Beware it is a sticky dough!
After the first rise and second knead cut the dough into chunks drudge in melted butter and coat with sugar mix (I put the sugar in a plastic baggie drop the buttered dough balls into it and shake them). Place them in a greased pan (I use bunt cake pan).
Allow to rise to double the size.
Bake at 350 for approximately 30 minutes. I cover mine with foil to keep top from being over baked. You may also want to place foil under the pan to save on clean up
When you remove from oven, invert on a severing plate and yummy time.
Mix glaze and drizzle lavishly!!
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