Chocolate Peanut Butter Braided Coffee Cake
A sweet peanut butter filling stuffs this soft, braided coffee cake. Top with a chocolate glaze for a decadent breakfast treat!
Servings: 12 people
Calories: 384kcal
Ingredients
- 1 package active dry yeast
- 1/2 cup warm water
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon butter softened
- 1 large egg
- 3 1/2 cups all-purpose flour
Peanut Butter Filling:
- 1/4 cup packed brown sugar
- 2 tablespoons butter softened
- 3/4 cup creamy peanut butter
Cocoa Glaze:
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 4 tablespoons heavy cream*
Instructions
- 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!
Notes
*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.
*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.
Nutrition
Serving: 113g | Calories: 384kcal | Fat: 17.9g