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Peanut Butter Braids

 Peanut Butter Braids
A peanut butter filling sets this sweet bread apart from all the rest. I can picture my grandma making many of these delightful loaves in her cozy kitchen.
24 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 4-1/4 to 4-3/4 cups all-purpose flour
  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • Vanilla Glaze, optional


  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • butter, salt, eggs and 2 cups flour; beat until smooth. Stir in
  • enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Divide each portion into thirds. Roll each portion into a
  • 16-in. x 3-1/2-in. rectangle. In a small bowl, beat peanut butter

2 of 2

Peanut Butter Braids (continued)

Directions (continued)

  • and butter until smooth. Spread down the center third of each
  • rectangle. Fold dough lengthwise over filling; pinch seam and ends
  • to seal.
  • Place three strips seam side down on a greased baking sheet; gently
  • braid. Pinch ends to seal and tuck ends under. Repeat with remaining
  • strips. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 15-20 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Drizzle with glaze if desired. Yield: 2
  • loaves.
Nutritional Facts: 1 serving (1 slice) equals 220 calories, 12 g fat (5 g saturated fat), 34 mg cholesterol, 264 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein.