Braided Coffee Cake Recipes

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, milk, oil, salt, eggs and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, combine the dates, water, pecans, sugar and lemon juice in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool. , Punch dough down. Turn on a lightly floured surface; divide into thirds. Roll each portion into a 15x6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of each rectangle. , On each long side, cut 1-1/2-in.-wide strips 1-3/4 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over braids.

Steps:

• Dissolve yeast in warm water in a large bowl.
• Stir in milk, sugar, salt, cardamom, 4 eggs, and 2 cups of flour.
• Stir until dough is smooth.
• Add 3 cups of flour and stir well.
• Stir in melted butter or margarine.
• Stir in 2-3 cups more flour or until you have a stiff dough.
• Turn dough out onto a floured bread board and cover with inverted bowl.
• Let rest for 15 minutes.
• Knead dough until smooth and satiny (8-10 minutes).
• Place dough in large lightly greased bowl, turning to grease top.
• Cover with plastic wrap and/or towel.
• Let dough rise in a warm place until doubled (1-2 hours).
• Punch dough down.
• Let dough rise again until almost double (30 minutes- 1 hour).
• Turn out onto floured board.
• Divide dough into thirds, working with only one third at a time.
• Divide (one- third of dough) into three parts.
• With your hands roll each part into one 18"strand.
• Braid the three stands together to form one braid, tucking ends under.
• Place on lightly greased cookie sheet.
• Let rise 20-30 minutes until puffy.
• Repeat with other two parts (each one-third of original dough).
• You will have three braids when finished.
• Brush braids with beaten egg and sprinkle with sugar.
• Bake in 400°F oven for 20-30 minutes or until braids are light brown.

Steps:

• In a large bowl, dissolve yeast in the 1/2 cup warm water. Stir in egg. In a small saucepan, heat and stir the 1/2 cup butter, 1/2 cup water, 1/4 cup sugar and salt until mixture is lukewarm and butter is almost melted. Stir butter mixture into the yeast mixture. Stir in flour.
• On a lightly floured surface, knead the dough for 4 to 6 strokes or until ingredients are combined. Transfer to a greased bowl. Cover with greased plastic wrap; chill if you like for 8-24 hours.
• Let dough stand, covered, at room temperature for 1 hour. Meanwhile, lightly grease baking sheet. Divide dough in half. On a lightly floured surface, roll each half of dough into a 14X9 inch rectangle. Spread the melted butter over dough rectangles. In a small bowl, mix nuts, 1/2 cup sugar, brown sugar and cinnamon. Cut each rectangle into 3 14X3 inch strips. Sprinkle the mixture in the center of each strip. Using your fingers pinch dough to seal.
• To shape a loaf, place 3 filled ropes, seam side down, 1 inch apart. Starting at the middle, loosely braid by bringing the left rope over the center rope. Next bring the right rope over new center rope. Repeat to end. Press ends together to seal; tuck under. Repeat to make a second loaf. Carefully transfer braids to cookie sheet. Cover and let rise for 1 hour.
• Preheat oven to 350°F Bake for 20-25 minutes or until loaves sound hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks. Meanwhile, in a medium bowl, combine 11/2 cup sifted powdered sugar, 1 tbsp milk, and 1/2 teaspoons vanilla. Stir in additional milk, 1 teaspoons at a time, until icing is easy to drizzle. Drizzle icing on loaves.

Steps:

• Roll dough into a 14x11-in. rectangle on a large greased baking sheet. Spread filling down center third of rectangle. (If using Fruity Cream Cheese Filling, first spread cream cheese mixture over dough, then top with jam.) On each long side, cut 1-in. strips about 3 in. into center. Starting at one end, fold alternately strips at an angle across filling (see photo at far right). Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Steps:

• In bread machine pan, place first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , For filling, in a large bowl, combine apples, brown sugar, raisins, flour and apple pie spice; set aside. When cycle is completed, turn dough onto a lightly greased baking sheet. Roll into a 15x10-in. rectangle; spread butter down the center third of rectangle. Spoon filling over butter. , On each long side, cut 1-in.-wide strips to within 1 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 40 minutes. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over coffee cake.

Steps:

• GETTING READY:.
• Put out the eggs and margarine a few hours ahead to make sure they are "room temperature" before you begin. (TIP: margarine MUST be room temperature, but eggs may be warmed by cracking into a bowl and setting bowl into another bowl of hot water and stirring until the chill is removed)
• Measure 6 1/2 c flour into large bowl and then separate out 1 1/4 cup and 1/4 cup from the bowl for separate additions. You may not end up using all 6 1/2 cups in the recipe. I try not to use all the flour as too much flour makes the bread dry and not as "yeasty".
• FILLING.
• Mix together the filling ingredients, divide into 3 equal amounts and refrigerate while making dough.
• MAKING DOUGH:.
• Mix together 1 1/4 c flour, sugar, salt & yeast.
• Add margarine.
• Gradually add tap water & beat for 2 minutes on medium speed.
• Add eggs and 1/4 cup flour.
• Beat on high for 2 minutes.
• Stir in enough flour to make soft dough (it will be soft and pliable and you can handle it without it sticking to your hands).
• Turn out on LIGHTLY floured board and knead for 8-10 minutes (today I use my Kitchenaid with a dough hook for 3-4 minutes).
• Divide dough into 3 equal pieces.
• Roll one piece into a 9 x 15 inch rectangle.
• Cut into 3 length-wise strips (3 x 15 each).
• Spread center of each strip with filling.
• Seal each one to make 3 ropes.
• Braid the 3 ropes, tucking ends under.
• Wrap loosely with plastic wrap and freeze.
• Repeat the process (steps 14-19) by rolling out, cutting, filling and braiding the remaining two piecies of dough.
• When frozen, wrap each of the braided nut rolls tightly in plastic wrap and hold in freezer up to 6 weeks).
• TO THAW and RAISE:.
• Place on lightly greased cookie sheet.
• Let stand covered loosely with plastic wrap at room temperature 8-12 hours (overnight)until raised. Draft-free is better so I put mine in a unheated oven overnight for this step.
• TO BAKE:.
• Remove plastic wrap.
• Put bread in oven, set timer for 12-15 minutes and start oven at 375. (Bread will raise a little more during pre-heating, OR preheat oven at 375 and bake for 10-13 minutes. I've done it both ways).
• Top should be slightly golden - don't let bottom get too brown.
• Remove from oven and drizzle with glaze.
• Serve while warm.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
• In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
• In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.

Steps:

• Sift flour, soda and baking powder together.
• Cream sugar and margarine together.
• and beat in eggs.
• Add 1/4 of flour mixture and 1/3 of sour cream; continue to alternate.
• and cream until blended.
• Add vanilla.
• Grease and flour loaf pan.
• Combine ingredients, pour 1/3 batter into pan.
• Sprinkle 1/2 filling over batter.
• Add another 1/3 batter and remaining filling.
• Cover with remaining batter.
• Marble with knife.
• Bake at 350F for 45-50 minute Dust with powdered sugar when cool.
• 12 servings.

Steps:

• In a small bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder, and 1 teaspoon nutmeg; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. square baking pan (batter will be thick). , Combine the remaining sugar and nutmeg; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes. , In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks.