Oct 10, 2011

A Sweet Affair

We all like to start our day with a sweet note. Not the achingly sweet number, mind you. Just sweet enough that when you taste it will put a smile on your face. 

I was looking for a new breakfast menu to try on. It can't be help that I was always drawn to anything with yeast. For me, yeast is so... attractive. Some people couldn't stand the smell of yeast. I don't know what's not to like since when they like it in the baked goods just fine. Could it be the smell that yeast gives off when it reacted with warm water and starts to bubble? It's hard to describe the unpleasantness of it I guess.

So, when I came across a recipe of a cake that had yeast in it, I was intrigued. 

Normally, the breads that I used to make will taste like bread. Chewy and soft will be the main characteristics. But this one, it's a cross between a cake and a bread. Really. It was richer in taste *perhaps because of the additional yolk?*, with more delicate texture and smaller, closer crumbs. It's like a cake but with a slight chew. *Can you imagine that?*

Yeasted White Chocolate Coffee Cake
Makes two (7 inch x 3.5 inch)  small loaves
Inspired by La Mia Vita Dolce

The Coffee Cake

  • 2 1/4 tsp instant yeast
  • 3/4 cup milk, slightly warmed
  • 1/4 cup sugar + 2 Tbsp + a pinch of sugar 
  • 1 egg + 1 egg yolk
  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • Egg wash : The leftover egg white + 1 Tbsp milk

  1. Sprinkle yeast over warmed milk plus a pinch of sugar in a small bowl. Set aside until frothy
  2. Whisk together the rest of the sugar with the eggs in mixing bowl, then add in the yeast 
  3. Add all of the flour and salt into the liquid, mixing it well. Then, add in the softened butter. Mix until well incorporated and becoming a soft dough. The dough will be elastic and a bit sticky
  4. Turn out the dough into slightly floured surface and begin to knead until the dough is pliant and smooth. Grease a large bowl with more butter, place the dough inside and rub some more butter all over the dough. Let rise in warm temperature for 1 to 1 1/2 hours until double in volume
  5. Prepare two (7 inch x 3.5 inch) rectangle pans. Grease the insides and line with baking paper with some overhang. Grease the paper too. Turn on the oven to preheat at 180 C (350 F)
  6. Once risen, punch down the dough. Knead a few times, then let rest for 5 minutes on floured surface. It'll be easy rolling it out later
  7. Divide the dough into two parts. Working with the first part, roll it out into a rectangle to your desired thickness. Spread half of the filling on top of it. Tightly roll back from the longer side, pinching the seams close. The roll should elongate, so fold the roll until the two ends touching. Twist the dough once or twice, then place it in the prepared pan. Repeat with the other dough
  8. Cover, and let rise again for 30 minutes. Brush tops with the egg wash. Then bake in preheated oven for about 55 minutes. If the tops getting too dark, place aluminum foil over it
  9. Transfer to cool on wire rack immediately after baking so the bottom won't get soggy
  10. Let cool totally before cutting! 
  11. Serves with a cup of steaming hot coffee. Perfect... ^_^

The Filling

  • 1/2 cup white chocolate, chopped up
  • 1/3 cup brown sugar
  • 2 tsp cinnamon powder
  • 4 Tbsp softened butter
  • 1/3 cup dried cranberries

Add all ingredients in a small bowl, mixing well. Set aside.

P/s : 

The term coffee cake does not necessarily means that the cake has coffee in it, although it can be included. As in this case, there wasn't any coffee in the cake except to accompany it... Hope there'll be no confusion over it.. ;)
Bon appétit!


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