This melty, chocolaty spin on stromboli is delicious for both breakfast and dessert. Serve it with a cup of coffee, and even the coldest winter day instantly feels more snug. —Lorraine Caland, Shuniah, Ontario
Chocolate and Cherry Stromboli
Test Kitchen tips
Ingredients
- 4 cups all-purpose flour
- 1 package (1/4 ounce) quick-rise yeast
- 1 teaspoon salt
- 1 cup warm water (120° to 130°)
- 3 tablespoons canola oil
- 2 tablespoons honey
- 1 large egg, room temperature, lightly beaten
- 1 teaspoon lemon juice
- 8 ounces finely chopped bittersweet chocolate, divided
- 1/2 cup dried cherries, chopped
- 2 tablespoons coarse sugar
Directions
- In a large bowl, whisk 3 cups flour, yeast and salt. In another bowl, mix warm water, oil and honey. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn out dough onto a floured surface; knead until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 400°. Press dough into a greased 15x10x1-in. baking pan. Whisk egg with lemon juice; brush dough with half the egg wash. Sprinkle half the chocolate evenly over dough; top with cherries. Starting with a long side, fold dough over filling into thirds. Do not pinch ends to seal. Brush with remaining egg wash. Sprinkle with sugar. Bake on lowest oven rack until bread sounds hollow when tapped, about 20 minutes. Cool on wire rack.
- Meanwhile, in a microwave, melt remaining chocolate. Drizzle over cooled bread.
