This was another Daring Baker/Cook’s Challenge that was done at the last possible minute. Last night at around 11:30PM to be exact. And photos were taken this morning. How’s THAT for procrastination? Just call me the Queen.
I’m always trying to enhance my knowledge of baking with yeast. And this Challenge was no exception. I was extremely happy with the rise on the bread, and even happier with the addition of the meringues (I’ve finally conquered meringues and their fickleness! Hooray!). Now I just need to work on making it look….pretty.
See what I’m saying? Ah well, as long as it tastes good right?
Hubby thought it tastes more like a babka and not a traditional coffee cake a la Entenmman’s. I gave him the side eye for it. While it’s not traditional coffee cake by any means, it’s still delicious.
Yeasted Meringue Coffee Cake
Recipe from Life’s a Feast
Coffee Cake Dough
- 4 cups flour
- 1/4 cup sugar
- 3/4 tsp salt
- 2 1/4 tsp active dried yeast
- 3/4 cup 1% milk
- 1/4 cup water
- 1 stick unsalted butter at room temperature
- 2 large eggs at room temperature
In a stand mixer with the paddle attachment combine 1.5 cups of flour, sugar and yeast. Mix together then add the salt.
In a small saucepan, combine the butter, milk and water and stir until the butter has melted. Add to the flour mixture and mix on low speed until blended. Increase the speed to medium and beat for another 2 minutes. Add the eggs and another cup of flour and beat an additional 2 minutes.
Remove bowl from mixer and using a wooden spoon add as much of the remaining flour in order to form a cohesive ball. Dump the mixture onto a floured surface and knead the dough for 8-10 minutes, adding the remaining flour until it forms a soft and smooth ball.
Place into a lightly greased bowl and make sure the ball is covered with oil on all sides. Cover with plastic wrap and a towel and let rise until doubled, about 45-60 minutes.
Meringue & Filling
- 3 egg whites, at room temperature
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 4 oz chocolate, chopped roughly
- 1/2 cup sugar
- 2 tbsp cinnamon
In a VERY clean stand mixer with the beater attachment, add the egg whites and beat on low for 30 seconds. Increase the speed to as high as your stand mixer will go. Once the egg mixture begins to bubble and foam slightly add the vanilla extract. 1 tbsp at a time add the sugar until incorporated and stiff peaks form.
In a separate bowl, combine the sugar and cinnamon and stir to combine. Set both aside
When the dough is ready punch it down a little and dump onto a floured surface and divide into 2 mounds. Roll each mound into about a 10×20″ rectangle. For each roll, dump half of the meringue mixture, followed by half the cinnamon sugar, and half of the chopped chocolate. Roll it up the long way until it forms a long roll and pinch the ends.
Gently transfer to a lined baking sheet and join the two ends to form a circle, making sure the pinched side is facing down. Using scissors, cut deeply into the roll every inch or so. The deeper you snip the better! I don’t think I snipped mine nearly as deep as I should have!
Cover with plastic wrap and a towel and let rise an additional 45-60 minutes.
Towards the end of the rising time, preheat oven to 350. Mix up an egg wash (I didn’t have any whole eggs left so I combined 2 leftover egg yolks and some water. Worked out beautifully!) and slather it onto the rolls. Sprinkle additional cinnamon sugar if you wish.
Bake for 25-30 minutes, turning once, until the top is golden brown.