Peanut Butter And Jelly Coffee Cake Recipe
Ingredients
| 3 cups all-purpose flour, divided | ||
| Dry yeast | 1 | |
| Salt | 1/2 Teaspoon | |
| Ground ginger | 3/4 Teaspoon, divided | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Brown sugar | 3 Tablespoon | |
| Sugar | 3 Tablespoon | |
| 1 tablespoon unsalted margarine | ||
| Egg | 1 , beaten | |
| 3 tablespoons all-purpose flour, divided | ||
| Vegetable cooking spray | ||
| Sugar | 3/4 Cup (16 tbs) | |
Directions
Combine 2 cups flour, yeast, salt, and 1/2 teaspoon ginger in a large bowl; stir well.
5er aside.
Combine skim milk and next 4 ingredients in a medium saucepan,- cook over medium heat until very warm (120° to 130°).
Remove mixture from heat.
Gradually odd milk mixture to flour mixture, bearing at medium speed of an electric mixer 3 minutes.
Add egg; bear on additional 3 minutes at medium speed.
Stir in enough remaining flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough our onto floured surface, and knead until dough is smooth and elastic(about 8 to 1 0 minutes).
Place dough in a large bowl that has been coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down; cover and let stand 10 minutes.
Sprinkle remaining 1 tablespoon flour evenly over work surface.
Place dough on floured surface, and roll into a 22- x 12-inch rectangle.
Combine strawberry spread and remaining 1/4 teaspoon ginger,- spread over rectangle, leaving a 1-inch margin at sides.
Roll up dough, jellyroll fashion, starring at long side,- pinch ends and seam to seal.
Place dough, seam side down, in a 9-inch round cake-pan that has been coated with cooking spray, beginning at outer edge and making concentric circles toward center of pan.
Cover and let rise in a warm place, free from drafts, for 30 minutes or until doubled in bulk.
Bake at 350° for 35 minutes.
Cover with aluminum foil the last 15 minutes of baking, if necessary, to prevent excessive browning.
Cool in pan for 10 minutes,- remove from pan, and let cool on a wire rack.
5er aside.
Combine skim milk and next 4 ingredients in a medium saucepan,- cook over medium heat until very warm (120° to 130°).
Remove mixture from heat.
Gradually odd milk mixture to flour mixture, bearing at medium speed of an electric mixer 3 minutes.
Add egg; bear on additional 3 minutes at medium speed.
Stir in enough remaining flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough our onto floured surface, and knead until dough is smooth and elastic(about 8 to 1 0 minutes).
Place dough in a large bowl that has been coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down; cover and let stand 10 minutes.
Sprinkle remaining 1 tablespoon flour evenly over work surface.
Place dough on floured surface, and roll into a 22- x 12-inch rectangle.
Combine strawberry spread and remaining 1/4 teaspoon ginger,- spread over rectangle, leaving a 1-inch margin at sides.
Roll up dough, jellyroll fashion, starring at long side,- pinch ends and seam to seal.
Place dough, seam side down, in a 9-inch round cake-pan that has been coated with cooking spray, beginning at outer edge and making concentric circles toward center of pan.
Cover and let rise in a warm place, free from drafts, for 30 minutes or until doubled in bulk.
Bake at 350° for 35 minutes.
Cover with aluminum foil the last 15 minutes of baking, if necessary, to prevent excessive browning.
Cool in pan for 10 minutes,- remove from pan, and let cool on a wire rack.
Chef
