Mouth-Watering Chocolate Raspberry Swirls

By raklisa2020

Ingredients

• Dough:
• 4 1/2 - 5 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 envelopes Fleischmann's RapidRise Yeast
• 1-1/2 teaspoons salt
• 3/4 cup warm water (120º F)
• 3/4 cup warm skim milk (120º F)
• 1/3 cup margarine
• 2 eggs
• 2/3 cup raspberry jam
• 1/2 cup semi-sweet chocolate chips
• Sauce:
• 1 cup semi-sweet chocolate chips
• 2 tablespoons margarine
• 1/2 cup raspberries

Details

Servings 10

Preparation

Step 1

In a large bowl, combine 2 cups of the flour, granulated sugar, undissolved yeast and salt. Stir water, milk and 1/3 cup margarine into dry ingredients. Stir in eggs, then enough of the remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest on floured surface for 10 minutes. Roll dough to a 24X18-inch rectangle.

Spread dough with jam. Sprinkle with 1/2 cup of chocolate chips. Beginning at longer side of rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal and cut into 10 pieces.

Grease a 13X9-inch baking pan. Place pieces in pan, cut sides up and flatten slightly. Cover tightly and refrigerate 2 to 24 hours. Remove from refrigerator. Uncover dough; let stand for 10 minutes. Bake at 375ºF for 35 - 40 minutes or until golden brown.

For sauce:
In a double boiler, melt chocolate chips with margarine on medium heat, stirring often.

When Raspberry Swirls are baked, remove from oven and invert onto serving tray. Drizzle chocolate over swirls. Sprinkle on fresh raspberries.