The next time you have company visiting overnight, you MUST make this Coffee Cake. Seriously. It's going to be a new company-is-coming breakfast requirement at your house. It definitely is at mine.
Once again, the Daring Bakers put my baking skills to the test with a delightful treat I'd never heard of, much less attempted in the kitchen. This breakfast ring is essentially a yeast coffee cake, filled with chocolate and nuts.
It tastes like a chocolate-loaded pastry straight off the rack at Panera. Only ten times better.
And honestly, it wasn't near as difficult as I expected (far easier and less awkward to work with than the Stollen). The best part? Definitely the ooey gooey chocolate in the middle, which firms up beautifully once the bread has cooled.
We've all got our company-is-coming breakfast treats. Growing up, my mom always made Cinnamon-Sugar Monkey Bread for breakfast visitors. I hadn't found my own visitor breakfast niche yet...until I baked this baby last week.
Consider my niche found.
Yeasted Meringue-Chocolate Coffee Cake
(recipe from Jamie at Life's a Feast)
- 2 cups flour
- 2 TBSP sugar
- 1/4 + 1/8 tsp. salt
- 1 - 1/8 tsp. yeast
- 1/4 + 2 TBSP milk
- 2 TBSP water
- 1/4 cup butter at room temperature
- 1 large egg
- 2 egg whites
- 1/8 tsp. salt
- 1/4 tsp. vanilla
- 1/4 cup sugar
- 1/2 cup chopped pecans
- 1 TBSP sugar
- 1/4 tsp. cinnamon
- 3/4 cup semi-sweet chocolate chips
- More semi-sweet chocolate chips! (about 1/2 - 3/4 cup?)
1) In a large mixing bowl, combine 1 cup flour, sugar, salt and yeast. Set aside.
2) In a small saucepan, combine the milk, water, and butter and heat until just warmed and the butter is melted.
3) Add the butter mixture to the flour mixture with your mixer on low speed. Mix until well-combined. Increase mixer speed and beat for about 2 minutes. Add egg and 1/2 cup flour and beat for another 2 minutes.
4) Stir in the remaining 1/2 cup of flour. Turn dough onto a lightly floured surface and knead for 8 - 10 minutes until it is smooth and elastic (add more flour as neeeded).
5) Place dough in a bowl coated with cooking spray and turn to coat. Cover the bowl and allow it to rest in a warm place, undisturbed, for an hour (it should double in size).
6) Meanwhile, prepare your filling: Combine the cinnamon and sugar together in a small bowl.
7) Once the dough has doubled in size, prepare your meringue: Beat the egg whites and salt together on high speed until light and foamy. Add the vanilla, and start adding the sugar 1 TBSP at a time. Continue beating until stiff, glossy peaks form.
8) Line a baking sheet with parchment paper and preheat the oven to 350 degrees. Punch dough down and roll into a rectangle (about 20 x 10 inches). Spread the meringue over the rectangle, leaving a 1 - 2 inch border around the edges. Sprinkle the cinnamon-sugar on top, then the nuts, and then the chocolate chips.
9) Roll the rectangle up, jelly-roll style, from the long end. Transfer the rolled log (funny terminology, isn't it?) onto the prepared baking sheet, seam-side down. Pull the two ends together to form a wreath/ring shape, and pinch the edges together to seal. Use a sharp knife to cut slits around the ring, a few inches apart from each other.
10) Cover the coffee cake ring with plastic wrap and set in a warm place for about 60 minutes to rise.
11) Bake for 25 - 30 minutes, or until golden and risen.
12) Once the coffee cake has cooled, melt the chocolate chips in the microwave. Spread or drizzle over the top of the coffee cake and allow to cool and solidify before serving.