Yeasted Coffee Cake DoughIngredients:
- 4 cups flour
- 1/4 cup sugar
- 3/4 tsp salt
- 1 pkg active dry yeast
- 3/4 cup whole milk
- 1/4 cup water
- 1/2 cup unsalted butter, at room temperature
- In a large mixing bowl, combine 1 1/2 cups of the flour, the sugar, the yeast, and the salt. Set aside.
- In a saucepan, combine the milk, water and butter. Heat over medium heat until the mixture is warm and the butter is 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 one more cup of the flour and mix for 2 more minutes.
- Switch to your dough hook and stir in enough of the remaining flour to make a dough that holds together. Knead with the dough hook for 8-10 minutes until the dough is smooth, soft, sexy and elastic, adding extra flour as needed.
- Place the dough in a lightly greased bowl, cover with plastic wrap and then a tea towel. Place in a warm, draft free place until risen and doubled in bulk, about 1 hour.
- Prepare your fillings.
- 3 large egg whites, at room temperature
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup sugar
- Once the dough has doubled in bulk, make the meringue. Using a very clean mixing bowl, beat the egg whites and the salt on low speed for 30 seconds, then increase speed to high until the egg whites and foamy and opaque. Add the vanilla and then start adding the sugar, a tablespoon at a time, beating until stiff, glossy peaks form.
- Line two baking sheets with parchment paper.
- Punch down the dough and divide in half. On a lightly floured surface, working with one piece of dough at a time, roll out the dough into a rectangle about 20x10 inches. Spread half the meringue over the dough, leaving about 1/2 inch of room on each side. Then sprinkle with 1/2 of the cinnamon sugar mixture, 1/2 of the nuts and 1/2 of the chocolate.
- Roll the dough up jelly-roll style, starting on the long side. Pinch the seam closed to seal. Bring the ends of the log around and seal together, forming a ring, tucking one end into the other and pinching to seal.
- Using a sharp knife, slash the dough evenly about 1 inch apart.
- Repeat with remaining ingredients. Cover with plastic wrap and let rise again for about 1 hour.
- Preheat the oven to 350F. Take 1 egg and beat well. Brush the loaves with the egg wash just prior to placing in the oven.
- Bake the loaves for 25-30 minutes in the preheated oven until risen and golden brown. The dough should sound hollow when tapped.
- Remove from oven to cooling racks until well cooled. Just before serving dust the tops lightly with cocoa powder or icing sugar (or both) to give them a pretty look. These are best if eaten fresh, the first day or two is ideal.
Yummers! They were great! The meringue sort of absorbs into the bread to make it so moist and delicious tasting. You'll have to restrain yourself from eating the whole loaf!
Thanks Ria and Jamie for such a lovely challenge! My favorite part about this challenge was the fact that it took elements that most of us Daring Bakers were familiar with and did something totally unexpected with them. I mean who would have thought of putting meringue into a sweet bread?! I know I never would have. I can't wait to have a look around at what all of the other fabulous Daring Bakers did with their challenges. Check it out if you have a second at the Daring Kitchen website. You won't be disappointed. :)