I normally don't post on the weekends, but this is a special event for me...another Daring Bakers challenge.
Last time, I tried my hand at Panna Cotta with marginal success. This time we're talking serious coffee cakery which I would name an uber success! This month's challenge was brought to us by Jamie and Ria (and the letter C) who decided on a yeast-risen coffee cake/nut roll.
I brought mine into the office for a coworker's birthday and it was a big hit! Unfortunately, I'm not eating desserts in observance of Lent, so other people's opinions will have to do for the time being. I do plan on re-making this cake for Easter so it can be enjoyed by yours truly!
Meringue Filled Coffee Cake
Makes two cakes, about 10" in diameter
for the dough:
- 4 cups (600 g / 1.5 lbs.) flour
- ¼ cup (55 g / 2 oz.) sugar
- ¾ teaspoon (5 g / ¼ oz.) salt
- 1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
- ¾ cup (180 ml / 6 fl. oz.) whole milk
- ¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
- ½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
- 2 large eggs at room temperature
for the meringue:
- 3 large egg whites at room temperature (use the yolks + a bit of water for an egg wash before baking)
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ½ cup (110 g / 4 oz.) sugar
for the filling:
- cup (110 g / 4 oz.) chopped pecans or walnuts
- 2 Tablespoons (30 g / 1 oz.) granulated sugar
- ¼ teaspoon ground cinnamon
- 1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate
directions:
Prep the dough - In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.
Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth and elastic, keeping the work surface floured and adding extra flour as needed.
Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
Prep your filling - In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.
Make the meringue - In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
Assemble the cakes - Line 2 baking/cookie sheets with parchment paper.
Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).
Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
Repeat with the remaining dough, meringue and fillings.
Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
Preheat the oven to 350°F (180°C).
Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
This seems like an awful lot of work, but the resulting cake (actually, nut roll is a more accurate term) is beautiful. I got a lot of positive feedback from the eaters of this cake so I'm just going to relay that to you. Like I said, I will be re-making this for Easter, when I can indulge in the decadence and deliciousness that is this beautiful coffee cake.
Do you have a favorite coffee cake recipe?
Peace, Love & Bagels,
