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Categories:Viewed: 34 - Published at: 6 years ago
Ingredients
- 1 cup wheat bran high-fiber cereal
- 1 cup water
- 1/4 cup (1/2 stick) butter
- 3-3/4 cups flour, divided
- 1/2 cup sugar, divided
- 2 pkg. active dry yeast
- 1/2 tsp. salt
- 2 eggs, lightly beaten
- 1-1/2 cups chopped PLANTERS Walnuts
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup miniature semi-sweet chocolate chips
Method
- Place cereal, water and butter in small saucepan; cook on medium heat until very warm (125F to 130F), stirring occasionally.
- (Butter does not need to be completely melted.)
- Mix 1 cup of the flour, 1/4 cup of the sugar, the yeast and salt in large bowl; stir in warm cereal mixture.
- Add eggs; mix well.
- Stir in enough of the remaining flour to make a soft dough; place on lightly floured surface.
- Knead 6 to 8 min.
- or until dough is smooth and elastic.
- Cover; let rest 10 min.
- Meanwhile, preheat oven to 350F.
- Mix remaining 1/4 cup sugar, the walnuts, sour cream and chocolate chips; set aside.
- Roll out dough on lightly floured surface to 20x10-inch rectangle.
- Spread walnut mixture evenly over dough.
- Roll up, starting from one of the long sides; pinch seam to seal.
- Carefully roll and stretch to 26-inch roll.
- Place, seam-side down, on greased baking sheet.
- Form into heart shape; pinch ends together to seal.
- With sharp knife, cut slits, at 1-inch intervals, 2/3 of the way through dough, starting from outer edge.
- Turn each section on its side to show filling.
- Cover; let rise in warm place 30 to 45 min.
- or until doubled in size.
- Bake 25 to 30 min.
- or until golden brown, tenting with foil the last 10 min.
- to prevent overbrowning.
- Cool completely on wire rack.
