One of my favorite bloggers is Anastasia of While Chasing Kids. She is an excellent cook and a fantastic photographer. If you don’t like the sound of the recipe, you will surely like the look of it. I have bookmarked so many of her recipes but this one caught my eye today.
It seems like I go through runs of genres- a streak of grilling, of desserts, of side dishes, of cocktails. I am breaking the current streak of light and simple recipes with this amazing concoction. Easy it is not. At least not for me. I do not excel at baked goods, mostly because I haven’t had as much practice with this type of thing. Sometimes my yeast breads turn out looking like aliens.
Today’s coffee cake may not be as gorgeous as Anastasia’s. It certainly tasted beautiful! (PS I think her post is made even better by the grin on her son’s face as he was enjoying his mother’s creation. He is full of sunshine.)
Yeasted Chocolate Coffee Cake
- ¼ oz active dry yeast
- ¼ cup granulated sugar
- ¾ cup warm milk
- 1 large egg
- 3 cups all-purpose flour
- ½ tsp salt
- 8 tbs butter, melted and slightly cooled
- 1 egg, slightly beaten
- 1 tbs milk
- 8 oz bitter chocolate (2 bars)
- ½ cup granulated sugar
- 1 ½ tbs ground cinnamon
- 4 tbs unsalted butter
- ¼ tsp salt
- ¼ cup confectioner’s sugar
- ¼ cup all-purpose flour
- 3 tbs unsalted butter, cut into small cubes
To make the bread-
In a medium bowl, mix the yeast and a pinch of sugar with the milk and let stand for about 5 minutes, or until foamy. In another bowl, whisk together the remaining sugar and the egg. Whisk into the yeast mixture after it has proofed. In your mixer bowl, combine the flour and salt with the bread hook. Add the egg mixture and mix on low speed until almost fully combined. Add the butter. Mix until smooth, soft, and slightly sticky, about 8 to 10 minutes (I thought it would never happen!). Turn out the dough onto a floured surface and knead until smooth (be sure to flour your hands, mine was really soft/sticky). Place in a large greased bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, for about 1 – 1.5 hours.
Once the dough has doubled in size, place it back on the flour surface. Let rest for 5 minutes and then roll it out into an 18-inch square. Whisk the egg and milk together to make the egg wash. Sprinkle all but ½ cup of the filling (see below for filling instructions) over the dough, leaving a 1-inch border. Brush the edges with the egg wash. Tightly roll the dough from one end to the other. Pinch the seams to seal. Fold in half and form a “U” shape. Twist two or three times to make a braid-like thing.
Make sure to pinch the ends of braid together. Grease a 5-by-10-inch loaf pan. Line with parchment, leaving 1-inch overhangs then grease the parchment paper. Place the dough in the pan and brush with the remaining egg wash.
To make the filling-
In the food processor with large blade attachment grind chocolate and butter. Add salt, cinnamon, and sugar to the mixture.
To make the topping-
In a small bowl combine the confectioners’ sugar, flour, butter, and the reserved filling. Sprinkle it over the twisted bread in it’s parchment paper home.
Preheat the oven to 350⁰F. Cover the bread with plastic wrap and let rise for about 30 minutes.
Place bread pan on a sheet and position it on the center rack in the oven. Bake for about 55 minutes. Reduce temperature to 325⁰F, and bake for another 10 to 15 minutes, or until golden brown. Cool the bread in the pan on a wire rack before removing it.