PEANUT BUTTER COFFEE CAKE WREATH
! cup dairy sour cream
1 package Fleischmann’s active dry yeast
1/4 cup warm water (105 to 115 degrees)
3 tablespoons sugar
1 teaspoon salt
2 tablespoons margarine or butter, softened
3 to 3 1/2 cups Gold Medal all-purpose flour*
Peanut Butter Filling (below)
Cocoa Glaze (below)
Heat sour cream over low heat until lukewarm. Dissolve yeast in warm water in large bowl. Beat in sour cream, sugar, salt, margarine, egg and1 1/2 cups flour until smooth. Stir in remaining flour to form a soft dough. Turn onto well-floured surface; knead 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 into rectangle. 25×6″. Make 1 1/2″ cuts on 25″ sides at 1/2″ intervals. Spread filling down center. Criss-cross 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 375 degrees. Bake until golden brown, 20 to 25 minutes. Cool slightly; top with cocoa glaze.
Makes 1 coffeecake.
*If using self-rising flour, omit salt.
Note: Unbleached flour can be used in this recipe.
PEANUR BUTTER FILLING: Mix 1/4 cup packed brown sugar, 3/4 cup Skippy creamy or super chunk peanut butter and 2 tablespoons margarine or butter, softened, in small bowl.
Mix 1 cup powdered sugar and 1/4 cup Hershey’s cocoa. Stir in 2 tablespoons milk until smooth. If necessary, stir in additional milk, 1/2 teaspoon at a time.
Have a blessed day!