Yeasted Meringue Chocolate Cinnamon Coffee Cake
Hello, world! My life has been consumed with field hockey these days. Every day I go from treatment to practice to lifting to film and meetings—I haven’t even had time to go to the grocery store, let alone bake delicious treats to share with you all!
A lot has happened in the life of The Bite-Sized Baker too! First things first, I am officially an aunt as of August 22nd, 2011! My nephew, Emmett Cruz is as cute as a wrinkly old man😉. I cannot wait to meet him when I go home for the holidays! Also, Northwestern University’s Women’s Field Hockey 2011 Season has officially began. We had a great start to the season with back-to-back shutouts against Kent State and Miami of Ohio. If you’re in the Evanston area this weekend, be sure to check out our games against Virginia Commonwealth University (9/02 @ 2PM) and Albany (9/04 @ 1PM) at Lakeside Field! I may even thank fans with baked goods. Just saying…
In other, equally important news, I had an overwhelming desire to make Cinnamon Bread last week, swirled, of course. It has always been a goal of mine to make my own bread, complete with yeast and kneading.
The first time I attempted to make Cinnamon Bread I did not take into account the cool temperature of my apartment and the yeast did not rise properly… It was a failure of epic proportions and I may have had a meltdown in my kitchen… But I was too annoyed with all my wasted ingredients to try again. Luckily, the next time I made another recipe and I chose a warm, sunny day to leave the dough outside to rise. And thank goodness I did because this bread was a huge hit among friends. The bread was soft, fluffy, and scrumptious.
Also, I may or may not have gone overboard and added too many chocolate chips… I can’t really complain. But still, do as I say, not as I do.
- Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
- Whisk together remaining ¼ cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
- Combine flour and ½ teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
- Prepare a large bowl with non-stick spray. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
- In a clean mixing bowl beat the egg white with the salt, until foamy and opaque. Start adding the sugar, a teaspoon at a time, until very stiff, glossy peaks form.
- Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
- Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread the meringue evenly over the dough up to about ½-inch from the edges. Spread filling over meringue.
- Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to “braid.” Prepare a 5-by-10-inch loaf pan with non-stick spray, and line with parchment, leaving 1-inch overhangs; spray parchment with non-stick spray. Transfer dough to pan. Brush top with egg wash.
- Combine confectioners’ sugar, flour, and butter. Sprinkle topping over cake.
- Preheat oven to 350°F. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
- Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325°F. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.