Jam-Filled Sour Cream Coffee Bread

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What looks like an intricately braided coffee bread is actually a “mock” braid, easily fashioned by even beginning bakers. Filled with sweetened cream cheese and jam, it’s both delicious, and elegant.
I have put the link to the recipe.It gives step by step pictures.

Tips from our bakers: Instant ClearJel thickens without cloudiness, and without any “floury” texture; it also thickens better than flour. It’s our thickener of choice, but certainly use flour if you don’t have ClearJel. Mellow Pastry Blend, with its medium-level protein (10.4%), makes a lovely, tender coffee bread. If you use all-purpose flour, the bread will be a touch less tender; and you’ll need to add an additional tablespoon or two of water to the dough. This coffeecake is also tasty drizzled with a simple confectioners’ sugar icing (confectioners’ sugar mixed with enough milk or cream to make it barely pourable).

Yield: Two braids, about 2 dozen servings

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Ingredients

  • Dough:
  • 3 cups King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/2 cup sour cream
  • 4 tablespoons butter
  • 1 large egg yolk, white reserved
  • 1 teaspoon Buttery Sweet Dough Flavor, optional but good
  • 1/3 cup lukewarm water
  • 1 tablespoon instant yeast
  • ....................................
  • Filling:
  • 8-ounce package cream cheese, softened
  • 2 tablespoons soft butter
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla
  • 2 tablespoons Instant ClearJel or 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 large egg
  • 1 large egg white, reserved from dough (above), mixed with 1 tablespoon cold water
  • 1 cup jam mixed with 3 tablespoons Instant ClearJel or 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • ....................................
  • Topping:
  • 1/4 cup coarse white sparkling sugar

Preparation

Step 1

1) Combine all of the dough ingredients in a mixing bowl, and mix and knead (by hand, mixer, or bread machine) to make a smooth dough. the dough will seem very dry at first; resist the urge to add more liquid. It'll come together and smooth out as you knead.

2) Place the dough in a lightly greased bowl or other container, cover it, and allow it to rise for 90 minutes. It won't look risen at all. That's OK.

3) Divide the risen dough into two pieces. Working with one piece at a time, flatten/pat/roll it into a 10" x 15" rectangle.

4) Make the filling: Gently beat together the cream cheese, butter, sugar, salt, flavor or extract, and flour till smooth. Add the egg, and again gently beat until only a few small lumps are visible.

5) Spread half the jam/flour (or ClearJel) mixture (about 5 1/2 ounces) in a 2 1/2"-wide swath down the center of the rectangle, lengthwise. Leave 1" of dough bare at each end.

6) Spread half the cream cheese mixture (about 6 1/4 ounces) atop the jam.

7) Fold the end over the filling at each end of the dough.

8) Make cuts from the edge of the dough to within about 1/2" of the filling, every 3/4", all the way down both sides of the dough.

9) Starting at one end, pull the cut strips up and over the filling, alternating sides. Transfer the loaf to a lightly greased or parchment-lined baking sheet.

10) Repeat the process with the remaining piece of dough.

11) Cover the loaves, and let them rise for 90 minutes. Again, it won't appear to rise; that's OK. Towards the end of the baking time, preheat your oven to 350°F.

12) Combine the reserved egg white with 1 tablespoon water, and brush it over the loaves. Sprinkle with the coarse sugar.

13) Bake the coffeecakes for 32 to 36 minutes, until they're golden brown.

14) Remove from the oven, and place on a rack to cool slightly. Serve warm.
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REVIEWS:

One word: SUPERB!

This delicious coffee bread was easy to prepare and a hit with the whole family - we made one bread with Dutch apple preserves and another with blueberry jam. Resist the temptation to halve this recipe - your family will be glad that you made two of these excellent treats! Depending on your filling, the bread goes well with coffee and tea.

Delicious, wonderful coffee bread. I used my homemade strawberry jam and it is awesome!

Delicious and beautiful! Since pears are in season now, I substituted the jam with "pearsauce" (stewing the pears with sugar to an applesauce state) and the bread was great. Well worth the wait for the two 90-minute rises. Will definitely make these again. Thanks KAF for another wonderful recipe!

This is a great sweet bread. the actual working time is very short, but the wait time may be difficult when you want it in the morning.I will do this the day before, up to the final rise. Put in fridge overnight to rise slowly, and bake. I will also add almond extract to the dough. Plus, I will not experiment with a new jam! The homemade jam I bought for this was next to tasteless! Major drag!

I can't make this bread fast enough. Tastes and looks fantastic with a golden brown braid with a sugar sprinkle. I have used bananas and fresh strawberries for the filling with equal success.

I have made this several times now, and it is a hit every time. Tonight I made it with Huckleberry jam- a Montana favorite. The only thing I have had any trouble with is one end of the braid. The starting end always looks great, but the finishing end, I usually fumble my way through to make it look the best I can. Is there a trick I should know?

It was a little dry even after 10 minutes of mixing so I did add a couple of tablespoons more water. It was an easy dough to work with, roll, and shape. Set aside a whole day if you're going to make it. Two 90 minute rises on top of prep and cook time! It was delicious and made two lovely braided pastries.

OH MY GOODNESS!!!!!!!! This is the very best. It's a little time consuming, but well worth it!! Yummmmmy













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