4 1/4 cups all-purpose flour, * see note
1/2 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/4 cup water
1/4 cup butter or margarine, cut into pieces
2 eggs
2/3 cup peanut butter, at room temperature
2/3 cup strawberry jam or preserves
Powdered Sugar Icing
POWDERED SUGAR ICING
1 cup powdered sugar, sifted
1 tablespoon milk (1 to 2 teaspoons)
1/2 teaspoon pure vanilla extract
Servings: 16
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until warm (105º to 115ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.
2. Remove dough to lightly floured surface; divide in half. Roll one dough half to 22- × 6-inch rectangle. Spread half of peanut butter over dough to within 1/2-inch of edges. Spread half of jam over peanut butter. Fold in half lengthwise; pinch edges to seal. Twist dough 6 times; form into coil and tuck end under dough. Place on greased baking sheet. Repeat with remaining dough half and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Bake at 375ºF for 25 to 30 minutes or until done, switching position of sheets halfway through baking for even browning. Remove from baking sheets and cool on wire rack. Drizzle with Powdered Sugar Icing.
____________________
Powdered Sugar Icing: In small bowl, combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk, and 1/2 teaspoon pure vanilla extract. Stir until smooth.
Yield: 2 Coffee Cakes
Notes: TIPS:
• To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
• To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
1/2 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/4 cup water
1/4 cup butter or margarine, cut into pieces
2 eggs
2/3 cup peanut butter, at room temperature
2/3 cup strawberry jam or preserves
Powdered Sugar Icing
POWDERED SUGAR ICING
1 cup powdered sugar, sifted
1 tablespoon milk (1 to 2 teaspoons)
1/2 teaspoon pure vanilla extract
Servings: 16
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until warm (105º to 115ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.
2. Remove dough to lightly floured surface; divide in half. Roll one dough half to 22- × 6-inch rectangle. Spread half of peanut butter over dough to within 1/2-inch of edges. Spread half of jam over peanut butter. Fold in half lengthwise; pinch edges to seal. Twist dough 6 times; form into coil and tuck end under dough. Place on greased baking sheet. Repeat with remaining dough half and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Bake at 375ºF for 25 to 30 minutes or until done, switching position of sheets halfway through baking for even browning. Remove from baking sheets and cool on wire rack. Drizzle with Powdered Sugar Icing.
____________________
Powdered Sugar Icing: In small bowl, combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk, and 1/2 teaspoon pure vanilla extract. Stir until smooth.
Yield: 2 Coffee Cakes
Notes: TIPS:
• To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
• To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
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