CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE
adapted from The Galley Gourmet
2 1/2 + cup KING ARTHUR all-purpose flour
1/4 cup sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/3 cup whole milk
1/4 cup unsalted butter
1/4 cup water
2 extra large eggs
1 teaspoon pure vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.
- In a small saucepan over low heat, heat the milk and butter just until the butter melts.
- Add the water and set aside until warmed to 120º F-130º, about 1 minute.
- Pour the milk mixture over the flour mixture and mix on low speed until combined.
- Add the eggs one at a time, beating well after addition.
- Add the vanilla.
- Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.
- Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.
- Sprinkle you work surface with flour.
- Knead the dough gently on the floured work surface until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.
- Place the dough in a large bowl and cover with plastic wrap.
- Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.
1/2 cup firmly packed brown sugar
1 teaspoon molasses
1/4 cup (2-ounces) unsalted butter
2 Tablespoons sugar
1 teaspoon water
1 teaspoon WHITE CHRISTMAS (RUM & BRANDY)
- Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.
- In a small saucepan over low heat, combine the brown sugar, sugar, molasses, butter, and water and heat until the butter is completely melted.
- Remove from the heat and stir in the WHITE CHRISTMAS.
- Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.
1/2 teaspoon ground cinnamon
2 Tablespoons unsalted butter, melted
1/4 cup milk chocolate chips, chopped small
1/4 scant cup peanut butter chips
1/2 cup golden raisins (soaked in White Christmas for an hour and then drained VERY well)
- In a small bowl, stir together the butter and cinnamon.
- Center a rack in the oven and preheat to 350º.
- Press down slightly on the dough to relieve the gas build-up.
- On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.
- Using a pastry brush, spread the cinnamon-butter evenly over the dough.
- Sprinkle the dough with the chopped chips.
- Cut the dough into six 2-inch wide strips.
- VERY loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.
- Continue coiling the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside) one at a time, starting each strip at the end of the previous one to make a single large spiral.
- Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.
- Bake the cake until the top is deep golden brown, about 20 minutes.
- Loosely tent with foil and continue baking 15 minutes.
- Let cool for 10 minutes on a wire rack.
- Gently tilt the pan and tap the side on a counter to release the sides of the cake.
- Invert a serving platter on top of the cake, then invert the pan and the plate.
- Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.
- Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.
- Serve the cake warm or at room.