Sunday, March 27, 2011

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. This is the third yeasted cake I have baked this winter season. Each of these cakes were different yet the same. Oh don't misunderstand this is far from a complaint. It's just that each one was so delicious it was very hard to share. However this challenge yielded 2, yes two cakes. Can you see my smile? I can share this time!!!!
Ria and Jaime gave the Daring Baker's the freedom to choose the filling for these beautiful coffee cakes. I chose to keep it simple with a cinnamon and raisin filling. The recipe as you know can be found on some of my fellow baker's blogs. I will leave it in your capable hands to search out. However, I will review the directions.
To preparing the dough combine 1 1/2 cups of the flour, sugar , salt, and yeast in a bowl. Set aside. In a saucepan, combine the milk, water, and butter. Heat over medium heat until warm and the butter is melted.
Using an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase the mixer speed and beat 2 minutes. Add the eggs and 1 cup of the remaining flour. Beat 2 more minutes. I changed out the beater for the dough hook at this point and add only a little more of the flour. Then kneased the dough for 8-10 minutes until the dough was smooth, soft, and elastic.
The dough goes into an oiled bowl and covered with plastic for its first rise. In the meantime the filling may be prepared. I combined sugar, cinnamon, and raisins in a bowl and set aside. This version calls for a meringue to be prepared using egg whites, sugar, salt and vanilla. When the dough is ready- punch it down and divide it in half. Roll each half one at a time into a rectangle. spread them with the meringue and cinnamon raisin filling. Roll the rectangles into logs and form a ring. Using scissors cut slits along the outside edge.
Cover the cake with plastic and let them rise again. Preheat the oven to 350 degrees. Brush the cakes with an egg wash. Bake in the preheated oven for 25-30 minutes until golden brown and risen. the dough should sound hollow when tapped. I drizzled the top with a lemon juice, powdered sugar and milk glaze. Then sprinkled with chopped pecans.
The cake was soft, delicately sweet with just enough filling to make it difficult to stop at one piece. Consequently, I after tasting I found it very hard to part with the second cake. Although I really love to see that smile emerge when someone takes their first bite. it went to make yet someone else happy.


Vicki said...

This looks fantastic!

HanaĆ¢ said...

Beautiful. Looks so soft. Love your filling although i prefer craisins over raisins.