Ingredients

The following ingredients have 12 Servings
  • 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
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter (softened)
  • 3/4 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 4 tablespoons heavy cream*

Instruction

  • 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!