I have gone into dessert baking withdrawal.
In December, I had desserts coming out the wazoo (a rather mysterious place), and I always had another dessert in mind to make next. I was a desert making machine back then, AKA the good old days when I had extremely low amounts of required work. Well, being busy and back to making meals for one has put my dessert making a little bit on pause. But here I am ready to get back into the kitchen, and I am ready for a challenge.
So when I got Taryn’s blog Sweetly Serendipity for this month’s Secret Recipe Club and saw that she has lots of dessert recipes to choose from, I was absolutely thrilled. Taryn has a lot of types of desserts to choose from: from easy sweet tooth fixes, lots of chocolate, and lots of homemade bread. I went searching for a recipe to challenge myself, and I came across this meringue filled yeasted coffee cake.
You had me at meringue (how my romantic comedy would be scripted).
The recipe name is a mouthful, but I had never heard of stuffing a coffee cake with meringue. I was intrigued automatically. I set out to make the coffee cake the first day I had free. First, I loved that the ingredients are listed by weight- weighing ingredients is so much easier than measuring them for the sole reason that there are less dishes to wash after. Second, it sounded decadent and perfect for a kitchen challenge.
I got straight to work, and thing were going great. But, my friends, this was a challenge. Rolling a pasty around meringue makes for messy work, and if you compare mine to Taryn’s, I could not manage creating a circular pastry. It was a little messy, but I say let’s call that rustic charm because it is delicious enough that no one will mind. Just follow instructions and take it slow. Makes for one decadent breakfast or brunch.
MERINGUE FILLED YEASTED COFFEE CAKE
Barely Adapted from Sweetly Serendipity
For the Dough:
2 cups all purpose flour (200 g), divided
2 tablespoons granulated sugar (27 g)
1/2 teaspoon salt (4 g)
1/2 package of yeast (4 g)
1/4 cup & 2 tablespoons milk
4 tablespoons butter
2 tablespoons water
For the Meringue:
2 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup granulated sugar (55 g)
For the Filling:
1/2 cup chocolate chips
1/2 cup chopped nuts
For the Dough:
In a large bowl, whisk 1 1/2 cups of flour (115 g), sugar, salt, and yeast.
In a saucepan, combine milk, butter, and water over medium-low heat. Heat, stirring occasionally, until butter is just melted.
With an electric mixer or hand mixer, slowly add the liquid ingreidents to the dry ingredients until blended. Increase speed and beat for 2 minutes. Add egg and 1/2 cup flour (75 g). Beat for 2 more minutes. If needed, stir in any remaining flour to have the mixture come together as a dough. Knead dough for 6-10 minutes until smooth and elastic, adding extra flour as needed.
Place dough in a grease bowl and put in a warm place. Let rise until doubled in size, about 1 1/2-2 hours.
For the Meringue:
After the dough has risen, prepare the meringue. Place egg whites and salt in a large bowl. Beat until foamy and opaque. Add vanilla extract. Slowly add sugar while beating until very stiff and glossy peaks form.
To Assemble to Coffee Cake:
Punch down risen down. Roll dough out into a 20 by 10 inch rectangle. Spread meringue filling on dough, leaving a 3/4 inch border on all sides. Sprinkle toppings on top of meringue. Carefully roll the dough into a long log. Transfer to a prepared baking sheet and form a ring.
Use a sharp knife to make cuts deep into the ring. Cover and place in a warm place to rise until doubled in size, 45-60 minutes.
Preheat oven to 350°F. Bake for 25-60 minutes until golden brown. Let cool completely.
Make sure to check out what everyone else made this month!