Jam-Filled Sour Cream Coffee Bread

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Yield: Two braids, about 2 dozen servings

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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.

Jam-Filled Sour Cream Coffee Bread

star rating (17) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: Two braids, about 2 dozen servings
Published: 01/01/2010

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

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).

Directions

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 rising 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.

Reviews

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  • star rating 04/25/2015
  • mrmoran from KAF Community
  • Superb, superb, superb. I have little to no willpower with this coffee bread in the house. Used Perfect Pastry Blend in the dough, and used Blake Hill's Blueberry & Lemon Preserves (bought at the KAF store during my most recent visit) in the filling. Just perfect all around!
  • star rating 03/21/2015
  • member-cmarias from KAF Community
  • Marvelous! Simply marvelous!! Great taste & texture despite a few issues along the way. First of all, I misread the recipe & added 3 tablespoons of ClearJel to the cream cheese filling & then tried to remove 1 of the tablespoons from the mixture. Maybe it worked. maybe it didn't. I prepared the "jam" portion using blueberry preservatives and made the filling during the dough's first rise. DON'T DO THAT because when I tried to spread it on the risen dough it was thick & difficult to spread. By "thick" I mean like mashed potatoes that have been in the back of your refrigerator for 3 weeks....not that you have ever experienced that, of course. Next time, I'll add the ClearJel AFTER rolling/patting/spreading the dough. OK... now on to the assembly...Although the dough was very soft and manageable , of course I couldn't get it to shape as stated in the recipe so I improvised using a bowl scraper, plastic wrap and a cake lifter. I didn't cut any strips and folded it something like a croissant and then just kind of shaped it into an even(?) log. A heavy dose of sparkling white sugar & it was good to go. Hey! It worked!
  • star rating 01/25/2015
  • Pam from Iola, TX
  • This really is a fantastic recipe! It is time consuming, but I did prepare it the night before and let it rise in the refrigerator overnight. I set it on the counter to warm up as I turned on the oven to preheat. figuring out the criss-crossing of the dough was a bit tricky but it looked great once baked.
  • star rating 08/20/2013
  • Elena from Charlotte, NC
  • I made this bread today and the whole family loved it. I used homemade strawberry jelly which was quite thick, so I didn't have to use additional Clear Jel or flour. Something came up and I didn't have time to finish it after the first rise so I had to put it in the fridge until I was able to get to it and it turned out just fine. The only thing - I wish there was a video on how to fold the ends. The middle turned out beautifully, but ends sort of ruined the presentation because I couldn't figure out how to fold it right and some of the filling came out.
  • star rating 04/13/2013
  • Kapuanani from KAF Community
  • It's so easy and turns out perfect every time. How come you don't substitute corn starch in place for Clear Jel?
    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. Cornstarch may lump, but you can certainly try it if that's the only thickener you have in your pantry. Happy Baking! Irene@KAF
  • star rating 04/07/2013
  • Allan from Rural Retreat, VA
  • Might check the recipe description. Does the reserved egg white go into the filling - or is it to be used for brushing the topping? It seems to say two different things. Regardless, this is a terrific recipe that we'll be using again!
    The egg white goes into the following as it states in the ingredient list from the "Filling" part of the recipe: "1 large egg white, reserved from dough (above), mixed with 1 tablespoon cold water" Hope this helps clarify things! Kim@KAF


  • star rating 08/12/2012
  • brandybee from KAF Community
  • I love this bread ....and so does all my friends ....I was even in a hurry and could not let it rise the 2nd time for as long and it was still great!
  • star rating 12/31/2011
  • JBAdams101 from KAF Community
  • 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.
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