A sweet peanut butter filling stuffs this soft, braided coffee cake. Top with a chocolate glaze for a decadent breakfast treat!
Author: Julie Clark
1package active dry yeast
3 1/2cupsall-purpose flour
Peanut Butter Filling:
1/4cuppacked brown sugar
3/4cupcreamy peanut butter
Dissolve the yeast in warm water in a large bowl.
Heat the sour cream in the microwave until it is lukewarm.
Add the sour cream to the yeast mixture along with the sugar, salt, butter, egg and 1 1/2 cups of flour.
Beat until this mixture is smooth.
Mix in the remaining flour.
Using the dough hook, beat the bread on medium speed for 5-7 minutes. The dough will be very soft.
Place the dough in a greased bowl and cover with plastic wrap.
Allow it to rise in a warm place for 1 hour or until doubled.
On a floured surface, roll the dough into a rectangle that is 25"x6".
Make 1 1/2" cuts on the long (25") sides of the dough at 1" intervals.
In a small bowl, mix together the brown sugar, butter and creamy peanut butter.
Spread this peanut butter mixture down the center of the dough.
Criss-cross the strips over the filling.
Carefully shape the ring into a circle and pinch the ends together.
Place the ring on a silicone baking mat or a greased baking sheet. Cover the braided ring with plastic wrap and allow it to rise for 1 hour.
Heat the oven to 375 degrees.
Bake about 20 minutes or until the braided coffee cake is golden brown.
In a small bowl, sift together the powdered sugar and cocoa.
Add the heavy cream, one tablespoon at a time, until you get a thick (but still able to be drizzlefrosting.
Drizzle the frosting over top the braided coffee cake that has slightly cooled.
We liked this served warm, but it kept well until we finished it the next day, too!
*You may substitute milk for cream, but start by adding only 3 tablespoons, then add an additional one if needed.
*If you don't have a stand mixer, just mix the dough by hand, then when it comes time to knead the dough, knead by hand for at least 10 minutes.