Peanut Butter Coffee Cake Wreath - cooking recipe

Ingredients

1 c. dairy sour cream
1 pkg. active dry yeast
1/4 c. warm water
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. margarine
1 egg
3 to 3 1/2 c. flour (all-purpose)
Peanut Butter Filling
Cocoa Glaze

Preparation

Heat sour cream over low heat until lukewarm.
Dissolve yeast in warm water in large bowl.
Beat in sour cream, sugar, salt, margarine, egg and 1 1/2 cups flour until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto well floured surface; knead until smooth, 10 minutes.
Place in greased bowl; turn greased side up.
Cover and let rise in warm place until double, 1 hour.
Prepare filling.
Punch down dough.
Roll into rectangle, 25 x 6-inches.
Make 1 1/2-inch cuts on 25-inch sides at 1/2 inch intervals.
Spread Peanut Butter Filling down center. Crisscross strips over filling.
Shape into ring on greased cookie sheet.
Pinch ends together.
Cover and let rise until almost double, 1 hour.
Heat oven to 375\u00b0.
Bake until golden brown, 20 to 25 minutes.
Cool slightly; top with Cocoa Glaze.
Makes 1 coffee cake.