Chocolate Twist (Schokoladen Brezeln)

In a large bowl, cream together the butter or margarine with 1/4 cup granulated sugar until smooth

Dissolve the cocoa powder in hot water

Let cool

Add the flour, 1 cup at a time, beating well after each addition

Finally, add the egg and vanilla extract and mix well

Form a log of about 17 cm in length and 5 cm in diameter

Wrap in wax paper and refrigerate for 30 minutes to firm up

Preheat oven to moderate (170°C)

Cut the dough into slices about 1 cm thick

Roll out each slice into a rope, then shape into a twist

Place onto an ungreased baking sheet, leaving about 2 cm of space between each twist

Bake for 10 minutes or until firm when touched with finger

Remove from baking sheet and let cool

For the glaze, combine milk, granulated sugar, unsweetened chocolate, and Karo in a small saucepan

Cook over low heat, stirring constantly, until the sugar has dissolved and the chocolate has melted

Remove from heat and stir in 1 tablespoon of butter or margarine

Let cool to room temperature

Dip each twist into the glaze, coating completely

Place on parchment paper and let dry for about 15 minutes.