Last month I started doing a monthly challenge and this will be my second one, though a little bit late posting, I’m still very proud to present my version of the challenge..
This made me very excited as I hadn’t baked bread (well, actually it’s a yeasty cake) in ages.. This yeasted meringue coffee cake is “a gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and whatever filling you choose, shaped into a wreath and baked.” A basic recipe was given and we added in our own fillings.. so I made two different combinations as the dough yield produces 2 x 500g cakes.
Filled Meringue Coffee Cake (recipe from Jamie’s dad’s recipe collection)
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake
Ingredients for the yeast coffee cake dough
- 600g flour
- 55g sugar
- 5g salt
- 7g active dried yeast
whole milksoy milk
- 60ml water (doesn’t matter what temperature)
- 135g unsalted butter at room temperature
- 2 large eggs at room temperature
Ingredients for the meringue
- 3 large egg whites at room temperature
- ¼ teaspoon salt
- ½ cup caster sugar
- ½ teaspoon vanilla
- ½ teaspoon pandan extract (Note: take out ½ the meringue before adding the pandan extract)
Ingredients for filling combination #1: Vanilla meringue, Banana puree, Cinnamon sugar, Chopped walnuts and Dark chocolate chips
- 1 large banana (mashed)
- 1 teaspoon cinnamon
- 1 teaspoon caster sugar
- 100g chopped walnuts
Ingredients for filling combination #2: Pandan meringue, Toasted coconut and Crushed peanuts
- 50g toasted coconut
- 50g crushed peanuts
And Egg wash before baking: 1 large Egg
Icing sugar to dust on top after baking (optional)
- Prepare the dough: In a large mixing bowl, combine 230g 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 150g 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 flour remaining) and knead the dough
for 8 to 10 minutesuntil 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.
- Prepare the filling #1: In a small bowl, combine the mashed banana with the cinnamon and sugar. Chop the walnuts and measure out the chocolate chips to sprinkle on later.
- Prepare the filling #2: Toast the coconut in the oven (180 degrees) for 5 minutes. Measure out the crushed peanuts ready for sprinkling later.
- Once the dough has doubled, make the meringue: In a clean mixing bowl (I used a kitchen aid or you can use any electric beater with a metal bowl), 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. Take out half the mixture and then add the pandan extract and beat until the colour is evenly distributed for Filling #2.
Assemble the Coffee Cakes:
- Line 2 baking trays with baking 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.
- Filling combination #1: Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges.
Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).Spread the banana cinnamon puree, sprinkle the walnuts and chocolate chips.
- Repeat with the remaining dough, meringue and fillings. Filling combination #2: Spread the other half of the meringue (pandan flavoured) evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges.
Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).Sprinkle the toasted coconut and crushed peanuts.
- 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.
- Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
- Preheat the oven to 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.