Double-Quick Peanutty Coffee Cake
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Nonfat dry milk powder||1⁄4 Cup (4 tbs)|
|Quick rising dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (115 To 120)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Honey||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Currant jelly/Other jelly||1⁄4 Cup (4 tbs)|
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.
Let rise in a warm place till almost double (30 to 35 minutes).
Bake in a 350Â° 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.