2 1/2 to 2 3/4 c. flour
2 tbsp. butter
1/2 tsp. salt
1 pkg. dry yeast
1/2 c. milk
1/4 c. water
1/2 c. butter
1 egg

CHOCOLATE FILLING:

Combine 3/4 cup chocolate chips, 2 tablespoons sugar, 1/3 cup evaporated milk, 1/2 cup chopped nuts, 1 teaspoon vanilla and 1/4 teaspoon cinnamon. Melt chips, sugar and milk; stir and cook until smooth, add nuts and vanilla. Set aside.

Combine 1 cup flour, sugar, salt and yeast in large mixer bowl, set aside. Combine milk, water and 1/2 cup butter in pan. Cook over low heat until very warm, 120 to 130 degrees. Butter does not need to melt. Gradually add dry ingredients. Beat 2 minutes on medium speed. Add egg and 1/2 cup flour, beat 2 minutes on high speed. Stir in enough flour to make a stiff dough. Cover, allow to rest 20 minutes.

Turn out on floured board. Roll into 18x10 inch rectangle. Spread chocolate filling down center third of dough. Cut 1-inch wide strips and criss-cross over dough. Transfer to cookie sheet and make into circle. Let rise until double. Bake at 375 degrees for 30-35 minutes. Glaze with powdered sugar glaze.