Three Kings Bread - active dry yeast

Method

• Mix yeast, water and 1 tsp.
• granulated sugar in small bowl.
• Place 1/4 cup (4 Tbsp.)
• butter in large bowl.
• Warm 1/4 cup milk.
• Add to butter in bowl; stir until melted.
• Add 1-1/2 cups flour, remaining granulated sugar, salt, 2 eggs and yeast mixture; beat on low speed until blended.
• Gradually add 1-1/2 cups of the remaining flour; beat 2 to 3 min.
• or until mixture forms soft dough.
• Knead dough on lightly floured surface 5 min.
• Let rest 10 min.
• Roll out to 20x6-inch rectangle.
• Place chocolate pieces, about 3 inches apart, down center of dough rectangle; fold dough lengthwise in half.
• Roll into 20-inch log; bring ends together to form ring.
• Place on parchment-covered baking sheet; cover with plastic wrap.
• Let rise in warm place 2 hours or until doubled in size.
• Meanwhile, mix remaining butter, flour, 2 oz.
• cream cheese, 1/2 cup powdered sugar and nuts until blended.
• Divide into 5 pieces; roll each into 1-inch log.
• Wrap in plastic wrap.
• Refrigerate until ready to use.
• Heat oven to 350F.
• Beat remaining egg; brush over dough.
• Top dough with nut logs; press gently into dough to secure.
• Bake 30 to 35 min.
• or until golden brown.
• Cool 10 min.
• Meanwhile, mix remaining cream cheese, milk and powdered sugar until blended.
• Transfer bread to wire rack.
• Drizzle with glaze; top with fruit.