Chocolate Apricot Wreath

Ingredients

• 1 tbsp yeast dry
• 0.3 cup almonds sliced
• 0.7 cup almonds toasted sliced
• 0.3 cup butter at room temperature
• 0.3 cup butter softened
• 3 oz chocolate chips such as scharffen berger; or bittersweet chocolate chips, such as ghirardelli
• 1.5 teaspoons cinnamon 
• 1 large eggs 
• 1 large eggs lightly beaten
• 10 servings dough 
• 3.3 cups flour divided
• 0.3 cup granulated sugar 
• 0.5 teaspoon ground cardamom 
• 0.5 cup brown sugar light packed
• 0.5 cup powdered sugar 
• 0.5 teaspoon salt 
• 0.8 cup milk whole at room temperature
• 2 tablespoons cooking wine 
• 10 servings cooking wine sliced
• 10 servings frangelico 
• 10 servings frangelico 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• mixing bowl
• kitchen thermometer
• aluminum foil
• stand mixer
• kitchen towels

Directions

1. Make dough: Stir yeast into 3 tbsp. warm (11
2. water in bowl of a stand mixer or a large mixing bowl.
3. Let stand until softened, about 5 minutes.
4. Add milk, granulated sugar, salt, butter, egg, cardamom, and 2 cups flour; mix with dough hook on low speed or stir until combined. Blend in about 1 more cup flour (enough for a soft dough).
5. Mix with dough hook on medium speed until dough is smooth, elastic, and no longer sticky, 8 to 10 minutes, adding more flour if needed so dough pulls cleanly from bowl. (Or turn out onto a lightly floured work surface and knead, adding flour as required to keep dough from sticking.)
6. Oil bowl, add dough and turn over, then let rise, covered, in a warm place until doubled, about 1 hour. Punch down dough and divide into 2 equal parts.
7. Make filling: In a small bowl, combine brown sugar, cinnamon, cardamom, apricots, almonds, and chocolate.
8. Roll each dough portion on a lightly floured work surface into a 7- by 14-in. rectangle with a long side facing you.
9. Spread rectangles with butter and sprinkle with apricot mixture to within 1 in. of the edge farthest from you. Starting at nearest side, roll each rectangle into a log and seal along edge (but not ends) with a good pinch. Line a large baking sheet with parchment paper and put logs next to each other on paper, seam down.
10. Weave logs together to form a loose braid. Lift up braid and gently twist once or twice. Form braid into a ring on baking sheet, pinch ends together to join, and tuck under. Cover loosely with a kitchen towel and let rise in a warm place until puffy, 30 to 45 minutes.
11. Preheat oven to 35
12. Brush ring with egg and scatter with almonds.
13. Bake until golden brown and an instant-read thermometer inserted in bread reads 185 to 190, about 30 minutes. Slide cake from parchment to a rack.
14. Let cool at least 20 minutes.
15. Whisk powdered sugar and syrup in a bowl until smooth.
16. Drizzle over cake.
17. Make ahead: Up to 1 day, chilled. Set on a baking sheet, wrap with foil, and rewarm in a 250 oven 10 to 15 minutes.