Peach ambrosia braid

1 Servings

Ingredients

Quantity Ingredient
1 Recipe basic sweet dough; (posted)
¾ cup Peach preserves
½ cup Flaked coconut
1 tablespoon Butter; melted
1 tablespoon Sugar
⅛ teaspoon Nutmeg

Directions

Divide dough into thirds; roll out each on lightly floured surface to a 12 x 6-inch rectangle. Spread each with peach preserves; sprinkle with coconut. Starting with 12-inch side, roll jelly-roll fashion; seal edges.

Place the 3 rolls side by side on greased cookie sheet; braid. Brush with melted butter. Combine sugar and nutmeg; sprinkle rolls with mixture.

Cover; let rise in warm place until doubled, about 30 to 45 minutes. Bake at 375 degrees for 20 to 25 minutes, until golden brown. YIELD: 1 COFFEE CAKE

Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments

Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997

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