March 2011 Daring Baker's Challenge: 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. 

Okay.  Yeasted Meringue Coffee Cake sounds weird.  Why would you put meringue in a coffee cake?  Shouldn't a coffee cake be all crumbly cinnamon deliciousness? No and not necessarily.  I had some reservations about this challenge; it just seemed like an odd mix of two things.  BUT, those reservations were absolutely unnecessary because this stuff is DELICIOUS.  I honestly can't stop myself from eating it.  For the past two days, I keep finding myself in the kitchen cutting off little slivers (okay maybe wedges).   Basically, this is a similar to a king cake or danish.. sweet bread rolled out, spread with meringue, with filling sprinkled on top, then rolled up, shaped into a ring, and baked.  Two different filling options were provided, but I decided to try my own thing and used cinnamon chips and almonds.  DELICIOUS.  I'm so proud of myself. 

FILLED MERINGUE COFFEE CAKE

(Makes 2 round coffee cakes, each approximately 10 inches in diameter. The recipe can easily be halved to make one round coffee cake.)

For the yeast coffee cake dough:

• 4 cups flour
• ¼ cup sugar
• ¾ teaspoon salt
• 1 package active dried yeast
• ¾ cup whole milk
• ¼ cup water (doesn’t matter what temperature)
• ½ cup unsalted butter at room temperature
• 2 large eggs at room temperature

For the meringue:

• 3 large egg whites at room temperature
• ¼ teaspoon salt
• ½ teaspoon vanilla
• ½ cup sugar

For the filling:

• 1 cup coarsely chopped blanched almonds
• 2 Tablespoons granulated sugar
• 1 cup cinnamon chips

• Egg wash: 1 beaten egg
• confectioner’s sugar (powdered/icing sugar) for dusting cakes

Prepare the dough:

In a large mixing bowl, combine 1 ½ cups of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just 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 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) 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. The rising time will depend on the type of yeast you use.

Once the dough has doubled, make the meringue:

In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – 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 ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

Line 2 baking/cookie sheets with parchment paper.

Punch down the dough and divide in half. On a lightly floured surface, working one piece of 

the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle 1 tbsp sugar, then half a cup of chopped almonds, and half a cup of cinnamon chips over the meringue.

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.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C).

Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

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.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.