Have you ever come across a picture that features food, and thought “I have to make this”?
I do. Sometimes it’s a gentle thought- hmm, that sounds good, or hey, that looks simple and quick. Then there are times that it just smacks me right in the face! MAKE ME!!!
That’s what happened when I saw a picture for a yeasted meringue coffee cake. I had never heard of such a thing, but I knew I needed to make it. Regardless of the ingredients. Regardless of how long it might take. Regardless that I had other recipes planned out to make. This picture just took over.
And I am so glad it did
One year ago: Caramel Pecan Shortbread Cookies
Yeasted Meringue Coffee Cake
Recipe from Life’s a Feast
4 cups flour
1/4 cup sugar
3/4 teaspoon salt
1 package dry active yeast
3/4 cup milk
1/4 cup water
1/2 cup (1 stick) butter, softened
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup mini chocolate chips
3 eggs whites, at room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla bean paste
1/2 cup sugar
1 teaspoon water
To make the dough:
In a small saucepan, combine the milk, water, and butter. Heat over medium heat until the butter is melted.
In a large bowl, combine 1 1/2 cups flour, sugar, salt, and yeast. Using a hand mixer, gradually add the warm liquid and mix until well blended. Increase the speed to medium and mix for 2 minutes. Add in the eggs and 1 cup of flour and mix for another 2 minutes.
Switch to a wooden spoon, and add in enough of the remaining flour to make a stiff dough. Turn the dough out onto a floured surface and knead for 8 to 10 minutes, until the dough is soft and elastic (adding additional flour as needed).
Place the dough into a lightly greased bowl (I used cooking spray). Cover the bowl lightly with plastic wrap and set aside to let rise until it has doubled in size (about 1 hour).
To make the filling:
In a small bowl, combine the sugar and cinnamon, then set aside. Note: I found it easier to sprinkle on the mini chocolate chips separately, instead of combining it with the cinnamon-sugar.
Once the dough has doubled, make the meringue:
In a stand mixer, beat the egg whites and salt until foamy. Add in the vanilla bean paste and slowly add in the sugar while the mixer is running. Beat the egg whites until you have stiff peaks.
To assemble the meringue cakes:
Line 2 cookie sheets with parchment paper. Punch down the dough and divide in half. On a lightly floured surface, roll out half of the dough to a 20 x 10 inch rectangle. Spread half of the meringue onto the dough, leaving 1/4 inch around all the edges. Sprinkle on half of the cinnamon-sugar mixture, then half of the mini chocolate chips.
Starting with the long side, roll the dough up jelly-roll style. Pinch the seams closed and very carefully transfer the dough onto one of the prepared cookie sheets. Form a ring with the dough and tuck one end into the other end, then pinch the dough to seal it. Using kitchen scissors or a sharp knife, make cuts along the outside edge of the roll, spacing about 1 inch apart, without going through the inside edge of the dough (see pictures below).
Repeat the process with the remaining half of the dough.
Lightly cover the coffee cakes with plastic wrap and set aside to rise for 1 hour.
Preheat your oven to 350 degrees.
Make your egg wash by combining the egg and water and mixing well. Remove the plastic wrap from the dough and brush the tops with the egg wash. Bake in a preheated oven for 25 to 35 minutes, or until lightly golden brown. Remove from the oven and let cool for 10 minutes. After 10 minutes, carefully move the coffee cakes from the parchment paper onto cooling racks and let cool completely.
Note: These are best eaten the same day or the next day.
Made with love, not calories!