2pkgs. (1/4 oz. each) active-dry or fast- rising yeast
1c(2 sticks) butter
2csifted powdered sugar
1/4cmilk, (just enough for drizzling consistency)
FOR CHOCOLATE FILLING:
HEAT morsels, evaporated milk and 1/4 cup granulated sugar in small saucepan until morsels are melted and mixture is smooth; remove from heat.
Stir in nuts, 2 teaspoons vanilla extract and cinnamon.
COMBINE 4 cups flour, 1/4 cup granulated sugar, yeast and salt in large mixer bowl.
HEAT milk, butter and water just until warm (120-130° F) and butter almost melts.
Add milk mixture to flour mixture; add eggs. Beat on low speed for 30 seconds, scraping bowl often. Beat on high speed for 3 minutes. Stir in as much of remaining flour as possible.
TURN dough out onto slightly floured surface. Knead in remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Cover; let rest for 10 minutes.
PREHEAT oven to 375° F. Line baking sheets with foil.
DIVIDE dough in quarters. Roll quarter of dough into 9 x 5-inch rectangle. Place dough on one prepared baking sheet. Spread quarter of chocolate filling lengthwise down center of dough. Roll like a jelly roll. Take kitchen shears and cut X\'s on top, the full length of the dough.
Cover; let rise in warm place for 15 minutes.
BAKE for 15 to 18 minutes until golden brown; cool completely on baking sheet on wire rack.
COMBINE powdered sugar, 2 tablespoons melted butter and remaining vanilla extract in small bowl. Slowly add enough milk for drizzling consistency; stir. Drizzle icing over braids. Cut into slices.