Daring Bakers: Yeasted Meringue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I was completely pre-occupied this month and almost forgot to make this months challenge.  Luckily, this recipe was made entirely out of staples that I always have on hand – so it was easy to whip up at the last minute.  I’ve never made a sweet yeasted dough – so I was excited to try it.  The dough itself was really smooth and easy to roll out. 

It is filled with a simple egg white meringue and topped with cinnamon, sugar, walnuts and chocolate chips. 

The dough then gets rolled into a wreath and allowed to rise again.

Once ready to bake it is topped with egg wash and slit open.

The finished product is golden brown and delicious.  The dough is not at all overly sweet and the walnuts add a nice crunch.   The chocolate chips make this more like a dessert than a breakfast – but I could eat this any time of the day and be completely satisfied!

Don’t forget to check out the Daring Bakers blogroll to see how everyone else's coffee cakes turned out!  YUM!

Ingredients

For the yeast coffee cake dough:

• 2 cups all-purpose flour
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1 1/8 tsp. instant yeast
• 1/4 cup plus 2 Tbsp. milk
• 2 Tbsp. water
• 1/4 cup unsalted butter
• 1 large egg, at room temperature

For the meringue:

• 2 large egg whites, at room temperature
• 1/8 tsp. salt
• 1/2 tsp. vanilla
• 1/4 cup sugar

For the filling:

• 1/2 cup chopped pecans or walnuts
• 1 Tbsp. granulated sugar
• 1/4 tsp. ground cinnamon
• 1/2 cup semisweet chocolate chips

egg wash (leftover egg yolks & water)

powdered sugar or cocoa powder for dusting (optional)

Directions

Prepare the dough:

1. In the mixing bowl for a stand mixer, combine 3/4 cup of the flour, the sugar, salt and yeast.

2. In a small saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.

3. With the mixer on low speed fitted with the paddle attachment, gradually add the warm liquid to the flour/yeast mixture, beating until well blended.  Increase mixer speed to medium and beat 2 minutes.

4. Add the egg and 1/2 cup flour and beat for 2 more minutes.

5. Add the remaining 3/4 cup flour and switch to the dough hook. Knead the dough over medium speed for 5-6 minutes. 

6. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and let rise until double in bulk, 45 – 60 minutes.

Prepare your fillings:

1. In a small bowl, combine the cinnamon, sugar, nuts and chocolate chips, set aside.

2. In a clean mixing bowl fitted with the whisk attachment, 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 1/4 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble and bake the Coffee Cake:

1. Line a baking sheets with parchment paper or a silpat.

2. On a lightly floured surface or a pastry mat, roll out the dough into a 20 x 10-inch rectangle. Spread the meringue evenly over the rectangle up to about 1/2-inch from the edges. Sprinkle the your filling evenly over the meringue.

3. Roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal.

4. Carefully transfer the filled log to the baking sheet, 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.

5. Cover with plastic wrap and allow to rise for 45 minutes.

6. Using kitchen scissors or a sharp knife, make cuts along the outside edge at 1-inch intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

7. Preheat the oven to 350°F.

8. Brush the top of the coffee cake with the egg wash.

9. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

10. Remove from the oven and allow to cool on baking sheet for 10 minutes.  Then carefully remove to a cooling rack to cool completely.

11. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar and cocoa powder, if desired. This best eaten fresh, the same day or the next day.

Source: Jamie of Life’s a Feast – The Daring Bakers March 2011 challenge

Printer-friendly version