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breakfast at my house... YEASTED CHOCOLATE COFFEE CAKE

2/16/2012

5 Comments

 
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    This is what I've been snacking on in the mornings along with my cappuccino -- a buttery, chocolate-filled, yeasted coffee cake... Need I say more?

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  • FOR THE CAKE:
  • 2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
  • 1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
  • 3/4 cup warm milk (110 degrees)
  • 1 large egg plus 1 large egg yolk
  • 3 cups all-purpose unbleached flour, plus more for surface
  • Kosher salt
  • 8 tablespoons unsalted butter, room temperature, plus more for bowl, pan, and parchment
  • 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
  • FOR THE FILLING:
  • 8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter, room temperature, cut into small pieces
  • FOR THE TOPPING:
  • 1/4 cup plus 2 tablespoons confectioners' sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, room temperature
  1. MAKE THE CAKE:  Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
  2. Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
  3. Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
  4. Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
  5. MAKE THE FILLING:  Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
  6. Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
  7. MAKE THE TOPPING:  Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
  8. Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
  9. Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.


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                       • recipe from MARTHA STEWART LIVING | March 2011



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5 Comments
Susan link
2/16/2012 02:19:36 am

Eileen....I heard you calling my name....just couldn't get there for breakfast. This looks beyond good!!!!!

Reply
Lannie link
2/16/2012 01:12:09 pm

this needs to happen in my life, asap. looks so beautiful, your pictures are gorgeous!

Reply
beti link
2/16/2012 01:17:20 pm

I LOVE coffee cake but I must try this one with yeast, it looks great

Reply
Hayley
3/26/2012 06:09:45 pm

Hi! I love your recipe. I've made it twice now, but I have a bit of trouble with the dough rising. It's taken around 2+ hours to rise both times and I'm not sure why. I have it resting in a very warm place so I don't think it's because it's too cold. Any suggestions?

Reply
Eileen
3/27/2012 01:57:05 am

Hayley... It seems as tho' my dough rise also takes longer than what the recipes call for. I have radiators and will crank up the heat during the cold months and put my dough on top. I've also put pans of hot water on the lower shelf of my oven and the dough above then close the oven door.

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