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Peanut Butter Coffee Cake Wreath Recipe

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This recipe for Peanut Butter Coffee Cake Wreath is from The Gray Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup sour cream
1 pkg. dry yeast
¼ cup warm water
3 T. sugar
1 tsp. salt
2 T. butter or margarine, softened
3 to 3½ cups flour

Peanut Butter Filling:
¼ cup packed brown sugar
¾ cup peanut butter, creamy or chunky
2 T. butter or margarine, softened

Cocoa Glaze:
1 cup powdered sugar
¼ cup cocoa
2 T. milk

Directions:
Directions:
Heat sour cream over low heat until lukewarm. Dissolve yeast in warm water in large bowl. Beat in sour cream, sugar, salt, margarine, egg and 1½ cups flour until smooth, 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, 1 hour. Prepare filling. Punch down dough. Roll in rectangle, 25x6 inches. Make 1½ inch cuts on 25-inch sides at ½ inch intervals. Spread filling down center. Crisscross strips over filling. Shape into ring on greased cookie sheet. Pinch ends together. Cover and let rise until almost double, 1 hour. Heat oven to 375º. Bake until golden brown, 20 to 25 minutes. Cool slightly; top with Cocoa Glaze

Peanut Butter Filling:
Mix brown sugar, peanut butter, and margarine in small bowl.

Cocoa Glaze:
Mix powdered sugar and cocoa. Stir in milk until smooth. If necessary, stir in additional milk, ½ teaspoon at a time.

 

 

 

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