Saturday, August 17, 2013

The Bread Baking Babes get a little Nutty!

We all like to get a little nutty from time to time. And a coffee cake in the house, nestled under the glass dome, is as great a welcome as anybody could have. Especially if there is nice, strong espresso to go with it.

Jamie challenged us to make this delicious yeasted confection but, after reading her post, I suspect it was more of a challenge for her than for me! For some reason everything came together easily for me and my trusty stand mixer and I had a good time assembling the jellyroll style logs into the angel foodcake pan and baking this baby up. I stuck with the original recipe and ground my nuts in a food processor. After reading some other posts, I think this is an important step. Finely ground nuts absorb more of the meringue and make spreading and rolling easier.

If you are feeling a little nutty this month, bake up the Nut Roll Coffee Cake! You'll be glad you did.


 A message from Jamie, our Bread Baking Babes Hostess of the Month!
You too can bake along with us and be a Bread Baking Buddy. Simply bake this Cinnamon Nut Roll Coffee Cake, blog it – don’t forget to mention being a Bread Baking Buddy and link back to this blog post! Then send me the link (please include your name and your blog’s name) by August 26th to jamieannschler AT gmail DOT com with August Bread Baking Buddy in the subject line and I will add you to the roundup.


NUT ROLL COFFEE CAKE

You will need a stand mixer or beaters to whip egg whites for the meringue filling and a 10-inch (standard) tube pan.

For the dough:

2 packages (1/4 ounce/7 g each) active dry yeast
¼ cup (@ 65 ml) warm water (110°F to 115°F)
16 Tbs (225 g) unsalted butter, melted
½ cup (125 ml) warm 2% fat/lowfat milk (110°F to 115°F)
4 egg yolks
2 Tbs sugar
¾ tsp salt
 2 ½ cups (350 g*) all-purpose flour, more as needed

For the filling:

3 egg whites
1 cup + 3 Tbs sugar, divided
2 cups ground walnuts (I usually use pecans but choose what you like)
2 Tbs 2% fat/lowfat milk
2 tsps ground cinnamon


The day before, prepare the dough:

In a large mixing bowl, dissolve the yeast in warm water. Add the butter, milk, eggs yolks, sugar, salt and flour. Beat until smooth – the mixture will be sticky. Cover and refrigerate overnight.


The day of baking, prepare the filling:

In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in 1 cup sugar, about 2 tablespoons at a time, on high speed until the sugar is incorporated and dissolved.

In a large bowl, combine the walnuts, milk, cinnamon and remaining sugar; fold in the meringue.

Prepare the Coffee Cake:

Preheat the oven to 350°F (180°C). Grease a 10-inch tube pan.

Divide the dough in half. On a well-floured work surface, roll each portion into an 18 x 12 –inch (45 x 30 cm) rectangle. Spread half of the filling evenly over each rectangle within 1/2 –inch (1 cm) of the edges. Roll each up jelly-roll style, starting with the long side; pinch seam to seal.

Place one filled roll, seam side up, in the greased tube pan. Place the second roll, seam side down. Bake in the preheated oven for 40 – 45 minutes or until puffed and golden brown. Remove from the oven and cool for 10 minutes before removing the coffee cake from the pan to a cooling rack to cool completely.

Eat as is or drizzle with glaze or dust with powdered sugar.

The Bread Baking Babes