March 2011 Daring Bakers Challenge - Meringue Filled Yeasted Coffee Cake

This month's challenge is brought to us by Jamie @ Life's a Feast and Ria of Ria's Collection.  This is a yeast risen dough, with a meringue filling with whatever tickles your fancy, rolled up like a cinnamon rolled, formed into a wreath and baked. Jamie found this recipe on a piece of yellowed paper in her dad's collection of clipped and hand-written recipes from the 70's.  No date, no source, and she tried the recipe and it was a hit.

 There were many beautiful and yummy looking variations made this month, both sweet and savory.  I will definitely be making this again, trying out different fillings.

Next month I am hoping to do the challenge earlier in the month, the last 2 times I waited until last minute to make.  I made an apple caramel filling for mine.  This is absolutely delicious and fairly easy to make, its just time consuming, like most yeast baking.  I ran into a little trouble with the meringue oozing out, but all turned out well in the end.

Meringue Filled Yeasted Coffee Cake

makes 2 wreaths

For the dough:

4 Cups All Purpose Flour

1/2 Cup Sugar

3/4 tsp Salt

2 1/2 tsp Yeast (1 Pkg)

3/4 Cup Milk

1/4 Cup Water

1/2 Cup Unsalted Butter, Room Temperature

2 Eggs, Room Temperature

Jamie's Version - 10 Strands Saffrom

1/2 tsp Ground Nutmeg

1/4 tsp Ground Cardamom

( I think I may add more next time)

For the Meringue:

3 Large Egg Whites, Room Temperature

1/4 tsp Salt

1/2 tsp Vanilla Extract

1/2 Cup Sugar

For the Filling:

Jamie's Version - 

1 Cup Chopped Pecans or Walnuts

2 Tbsp Sugar

1/4 tsp Ground Cinnamon

1 Cup Semi-Sweet Chocolate Chips

Ria's Version - 

1 Cup Chopped Cashew Nuts

2 Tbsp Sugar

1/2 tsp Garam Marsala

1 Cup Semi-Sweet Chocolate

{For Homemade Garam Marsala - 4 or 5 sticks of Cinnamon Sticks (broken in half and scroll opened) 3 1/2 Tbsp Whole Cloves, 100g Fennel Seeds, 4 Tbsp Cumin Seeds, 1 1/2 Tbsp Peppercorns, 25g Green Cardamom Pods, In a small pan on medium heat, roast each spice individually until you get a nice aroma.  Make sure you stir so it doesn't burn.  As soon as each is roasted, transfer to a bowl to cool slightly.  Once they are all , grind into a fine powder by using a coffee grinder or mortar and pestle.  Store in an airtight container.

My Version - 

1 Cup Chopped Macadamia Nuts

2 Tbsp Sugar

1/4 tsp Ground Cinnamon

4 Gala Apples - Peeled, Cored, and Diced

2 tsp Lemon Juice

1/2 Cup Caramel Bits ( I used Kraft) (I think I will use already melted caramel instead next time)

Egg Wash:

1 Large Egg Beaten

Powdered Sugar for Dusting

To prepare the dough:

In a large mixing bowl, combine 1 1/2 Cups Flour, sugar, salt and yeast.  In a saucepan, combine milk, water and butter and heat over medium heat until warm and the butter is just melted.  (In Ria's version, add the saffron threads and allow to steep for 10 minutes)

With an electric mixer on low speed, gradually add the warm liquid to the yeast mixture, beating until well blended.  Increase mixer speed and beat 2 minutes.  Add the eggs and 1 Cup flour and beat for 2 more minutes.

Using a wooden spoon, stir in another 1 cup flour to make a dough that holds together.  Turn out onto a floured surface (using remainder 1 1/2 Cups of flour) and knead the dough for 8-10 minutes until the dough is soft, smooth and elastic, keeping the work surface floured and adding extra flour as needed ( I used the whole 1 1/2 Cups)

Place the dough in a lightly greased bowl, turning to coat all sides.  Cover the bowl with plastic wrap and a kitchen towel and let rise for 45-60 minutes, until doubled.

Prepare filling:

In a small bowl, combine sugar and cinnamon if using.  Measure and set aside whatever you are using.

For the Meringue:

In a clean mixing bowl (ideally plastic or metal) beat the egg whites with the salt , first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.  Add the vanilla, then start adding in sugar 1 Tbsp at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cake:

Line 2 baking sheets with parchment paper.  Punch down the dough and divide in half.  On a lightly floured surface, working one piece of dough at a time.  Roll out the dough into a 20x10 inch rectangle.  Spread half of the meringue evenly over the rectangle up to about 1/2 inch from the edges.  Sprinkle half of your filling of choice evenly over the meringue.  Now roll up the dough, like a you would if you were making cinnamon rolls, starting with the long side.  Pinch the seam closed to seal.  Very Carefully transfer the filled log to one of the baking sheets, seam side down.  Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a knife, make cuts along the outside edge at 1 inch intervals.  Make them as shallow or as deep as you would like.

Repeat with the remaining dough.  Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45-60 minutes.

Preheat oven to 350 degrees F.  Brush the tops of the coffee cakes with the egg wash.  Bake in the preheated oven for 25 - 30 minutes until risen and golden brown.  The dough should sound hollow when tapped.  Remove from the oven and slide the parchment paper off the cookie sheet onto a table or counter top.  Very gently loosen the coffee cakes from the paper with a large spatula and carefully slides the cakes off onto cooling racks.  Allow to cool.

Just before serving, dust the tops of the coffee cakes with powdered sugar.

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February 2011 Daring Bakers Challenge - Panna Cotta and Florentine Cookies

This month's Daring Bakers Challenge was hosted by Miss Mallory @ A Sofa in the Kitchen.  She decided to challenge us to make Giada's Vanilla Panna Cotta and Nestle Florentine Cookies.

This was the first time I participated in the Daring Bakers Challenge.  I was very, very nervous about making the panna cotta.  Not only have I never made panna cotta before but I've never even eaten before.  To make matters worse, I threw it together at last minute.  I wanted to make it for Valentine's Day, but piles of dishes sitting in my kitchen waiting to be cleaned made me put it off.

This was actually pretty easy to make.  I altered the recipe and came up with a Coconut Cream Cheese Panna Cotta.  It turned out pretty well other than struggling to get it to un-mold.   Mine is no where near as gorgeous as the others that have been posted but with panna cotta being fairly easy and not very time consuming I will definitely be making many different kinds.

Giada's Vanilla Panna Cotta 

my alterations are in purple

1 Cup Whole Milk - 1 Cup Coconut Milk

1 Tbsp Gelatin ( 1 packet)

3 Cup Heavy Whipping Cream

1/3 Cup Honey

1 Tbsp Sugar

Pinch of Salt

1/2 tsp Coconut Extract

4 oz Cream Cheese, Softened

 Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigetor for a few minutes before you start making the panna cotta). Let stand for 5 minutes to soften the gelatin.

 Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage). 

 Next, add the cream, honey, sugar, cream cheese, extract and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved and cream cheese is melted, 5-7 minutes.

Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.  Refrigerate at least 6 hours or overnight. Add garnishes and serve. 


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I seemed to have accidently deleted my photos of the Florentine cookies.  I actually struggled more with those than the panna cotta.  The dough turned out a little to wet and spread way too much.  Some were chewy, some turned out crispy.  They were good though.  They reminded me of Brandy Snaps.  I may not have my photos of them but here is one posted by Mallory.

Nestle Florentine Cookies

2/3 cup unsalted butter

2 cups quick oats

1 cup granulated sugar

2/3 cup flour

1/4 cup dark corn syrup

1/4 cup milk

1 tsp vanilla

pinch of salt

1 1/2 cups dark or milk chocolate

Preheat oven to 375 F (190 C) 

Prepare your baking sheet with silpat or parchment paper

 Melt butter in a medium saucepan, then remove from the heat.

 To the melted butter add oats, sugar,  flour, corn syrup, milk, vanilla, and salt. Mix well.

 Drop a tablespoon full, three inches apart, onto your prepared baking sheet. Flaten slighty with the back of your tablespoon, or use a spatula. 

Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets. 

While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).

 Peel the cookies from the silpat or parchment and place face down on a wire wrack set over a sheet of wax/parchment paper (to keep counters clean). Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end)cookie atop the chocolate. This recipe will make about 2 1/2 - 3 dozen sandwiched florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

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