Sunday, March 27, 2011
Daring Bakers: Coffee Cake with Meringue and Cinnamon Chocolate Pecan Filling
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. Doesn't it look beautiful?
blog too. While she was here we baked many sweet treats besides this yeast cake, including daifuku mochi, dorayaki, a neopolitan cake, and visited many of Oahu's best restaurants. Don't worry, I'll post the recipes and pictures :) Or if you can't wait for the daifuku recipe (mochi with anko) you can check out Erica's blog.
Coffee Cake with Meringue and Cinnamon Chocolate Pecan Filling
2 cups flour
2 Tbs sugar
1/4 tsp salt
2 1/8 tsp (1/2 package) active dried yeast
3 fl oz. milk
2 fl oz. water
1⁄4 cup unsalted butter, room temperature
1 large eggs, room temperature
For the meringue:
1 1/2 large egg whites at room temperature
1⁄4 teaspoon vanilla
1⁄4 cup sugar
For the filling:
1/2 cup chopped pecans
1 Tbs granulated sugar
1⁄8 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips
1 beaten egg
1. In a large mixing bowl, combine 3/4 cup of the flour, the sugar, salt and yeast.
2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
3. 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.
4. Add the egg and remaining flour and beat for 2 more minutes.
5. Turn out onto a floured surface and knead the dough for 8 to 10 minutes until the dough is soft, and elastic, keeping the work surface floured and adding extra flour as needed.
6. Place the dough in a lightly greased 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.
1. In a small bowl, combine the cinnamon, nuts, chocolate, and sugar
For the Meringue:
1. In a clean mixing bowl 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.
2. Add the vanilla then start adding the 1⁄2 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
1. Line a cookie tray with parchment paper
2. Punch down the dough. On a lightly floured surface, working one piece of the dough at a time, roll out the dough into a 20 x 10-inch (about 51 x 25 1⁄2 cm) rectangle.
3. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. 4. Sprinkle filling evenly over the meringue
5. 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.
6. Using kitchen scissors, make cuts along the outside edge at 1-inch (2 1⁄2 cm) intervals.
7. Cover with plastic wrap and allow them to rise again for 45 to 60 minutes.
8. Preheat the oven to 350°F (180°C).
9. Brush the tops of the coffee cakes with the egg wash.
10. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
11. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.