Braided Coffee Cake
Delight your taste buds with this stunning Braided Coffee Cake, a show-stopping treat that's as beautiful as it is delicious. Made from soft, buttery dough infused with a hint of sweetness, this recipe features a luscious cinnamon-sugar filling that’s swirled into every bite. The magic lies in the artful braiding technique, giving the coffee cake a rustic, bakery-worthy look that's perfect for special occasions or breakfast gatherings. A finishing drizzle of creamy vanilla glaze adds the perfect touch of sweetness to this golden-brown masterpiece. With simple pantry staples like flour, yeast, and cinnamon, this approachable yet impressive recipe is perfect for home bakers looking to create a decadent centerpiece for any table. Treat your family and friends to this flavorful and visually striking braided coffee cake that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 2.25 teaspoons instant yeast
- 0.75 teaspoons salt
- 1 cups whole milk
- 4 tablespoons unsalted butter
- 1 egg
- 0.5 cups light brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter (softened)
- 0.75 cups powdered sugar
- 0.5 teaspoons vanilla extract
- 1 tablespoons heavy cream or milk
Instructions
In a large mixing bowl, whisk together 3 cups of flour, granulated sugar, yeast, and salt.
In a small saucepan, heat the milk and 4 tablespoons of unsalted butter over low heat until warm (about 110-115°F). The butter does not have to melt completely.
Add the warm milk mixture and the egg to the flour mixture. Stir until combined. Gradually add the remaining 1/2 cup of flour, a little at a time, until the dough starts to pull away from the sides of the bowl.
Knead the dough on a lightly floured surface for about 8-10 minutes, until it is smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling by mixing the brown sugar, cinnamon, and softened butter together in a small bowl until it forms a spreadable paste.
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12x16-inch rectangle.
Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border along the edges.
Starting from one long side, tightly roll the dough into a log. Pinch the edges to seal the seam.
Using a sharp knife, slice the log lengthwise down the middle to create two long strips. Carefully twist the two strips together, keeping the cut sides facing up.
Gently transfer the twisted dough onto a parchment-lined baking sheet and shape it into a braid or a ring, tucking the ends under to seal.
Cover the braided dough with a kitchen towel and let it rise again for 30 minutes.
Preheat your oven to 350°F (175°C). Bake the coffee cake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
While the coffee cake is baking, prepare the glaze by whisking together powdered sugar, vanilla extract, and heavy cream (or milk) in a small bowl until smooth.
Remove the coffee cake from the oven and let it cool for about 10 minutes. Drizzle the glaze over the warm coffee cake before serving.
Nutrition Facts
Calories |
3297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 530.0 g | 193% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 201.6 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 530 mg | 41% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
