Double-Quick Peanutty Coffee Cake Recipe
Ingredients
| All purpose flour | 2 3/4 Cup (16 tbs) | |
| 1/4 cup nonfat dry milk powder | ||
| Sugar | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1 package quick rising dry yeast | ||
| Warm water | 1/2 Cup (16 tbs) | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Peanut butter | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Honey | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| 1/4 cup currant or other jelly | ||
Directions
In a large mixer bowl combine 1 cup of the flour, the milk powder, sugar, salt, and quick-rising yeast.
Add warm water, oil, and eggs.
Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
Beat for 3 minutes on high speed.
Using a spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface.
Knead in any remaining flour till dough is smooth and elastic.
Divide dough in half.
Cover and set aside half of the dough.
Snip remaining dough into 1-inch pieces.
Evenly scatter snipped dough pieces in the bottom of a greased 9x9x2 inch baking pan, leaving space between pieces.
Cover dough and let rest while preparing filling.
For filling, combine the peanut butter, butter or margarine, honey, and cinnamon; stir till smooth.
Spoon the filling over the dough in the pan.
Snip the remaining dough into 1-inch pieces; scatter evenly over the filling.
Cover dough.
Let rise in a warm place till almost double (30 to 35 minutes).
Bake in a 350° oven about 30 minutes or till done.
Turn out onto wire rack.
In a small saucepan melt the desired jelly.
Drizzle over warm coffee cake.
Add warm water, oil, and eggs.
Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
Beat for 3 minutes on high speed.
Using a spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface.
Knead in any remaining flour till dough is smooth and elastic.
Divide dough in half.
Cover and set aside half of the dough.
Snip remaining dough into 1-inch pieces.
Evenly scatter snipped dough pieces in the bottom of a greased 9x9x2 inch baking pan, leaving space between pieces.
Cover dough and let rest while preparing filling.
For filling, combine the peanut butter, butter or margarine, honey, and cinnamon; stir till smooth.
Spoon the filling over the dough in the pan.
Snip the remaining dough into 1-inch pieces; scatter evenly over the filling.
Cover dough.
Let rise in a warm place till almost double (30 to 35 minutes).
Bake in a 350° oven about 30 minutes or till done.
Turn out onto wire rack.
In a small saucepan melt the desired jelly.
Drizzle over warm coffee cake.
Chef
