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Filled Coffee Bread

Filled coffee bread made from this recipe.

(Photo by Erin Diserens)

Filled Coffee Bread

By Cynthia Diserens

Yield: 2 Coffee Cakes | Bake time: 45 minutes


 Bread: 3 1/2 to 4 cups all-purpose flour

2 pkgs. dry yeast (2 ¼ tsp. = 1 pkg.) 

1 cup milk

½ cup (1 stick) butter 

¼ cup sugar

1 teaspoon salt

2 eggs

Filling: ¾ cup (11/2 sticks) butter

1 ½ cups powder sugar

1 teaspoon vanilla extract

1 cup finely chopped nuts

Frosting: Combining 2 cups powdered sugar,

1 tsp. vanilla

3 tbsp. milk.


Combine 2 cups of flour and yeast in a large mixing bowl.

Combine milk, butter, sugar, and salt in a 1-quart saucepan; heat until warm (120 degrees Fahrenheit). Add to flour and yeast mixture. Add eggs. Beat ½ minute at low speed, scraping bowl, then beat 3 more minutes at high speed. Add 1 cup flour and beat 1 minute longer. Stir in enough remaining flour to form a soft dough. (The remaining 1½ cups should include flouring surface to knead, add by ½ cup to form a soft dough)

Turn out onto lightly floured surface; knead 5 to 10 minutes or until smooth and satiny. Place in a buttered 2-quart bowl turning once to butter top. Cover bowl. Let rise in a warm place free from draft until doubled in volume (1 to 1½ hours). Punch dough down.

Cream butter in a small mixing bowl; gradually add sugar and vanilla and beat until light and fluffy. Spread 2 tablespoons filling on bottom and sides of two 9-by-5-inch loaf pans.

To shape coffee cakes, divide dough in half. Roll each on a lightly floured surface into a rectangle 10-by-18 inches. Spread each rectangle with half of the remaining filling. Sprinkle with ½ cup nuts. Gently press the nuts into the filling. Cut into 3 strips, each 6-by-10 inches. Roll each strip jelly-roll fashion from long side to form 10-inch rolls; twist slightly to keep the seam down. Braid three rolls together tucking ends under; place in pan. Cover and allow to stand in a warm place until doubled (about 45 minutes).

Preheat oven to 350 degrees F. Bake 45 minutes or until brown and test if done. Cool in pans for 10 minutes, turn out on to wire racks to cool.  Drizzle the frosting on bread. Yield 2 coffee cakes.