This month Ria of Ria’s Collection and Jamie of Life’s a Feast challenged the daring bakers to prepare yeasted coffee cake with meringue. This is a recipe Jamie found out from her dad’s collection. The recipe was written on an yellowed paper. Jamie tried it and it came out great. Ria has added some extra Indian touch by adding garam masala and saffron. As I had to try an eggless version, I substituted the meringue with a simple cookie dough. I used milk chocolate and cashew for the filling. It tasted great. With a crispy crust and a soft interior with the crunch of cashew and melting chocolate, it was fabulous. My daughter loved it.
Ingredients:
For the Dough:
Flour-2cups
Sugar-1/8cup
Salt-1/2tsp
Instant Yeast-1 1/4tsp
Milk-1/4+1/8cup
Water-1/8cup
Unsalted Butter-1/4cup
Substitute for 1 Egg-1/8cup milk+1/2tsp Vinegar +1/2tsp Baking Powder
For the Filling:
Cashew Chopped-1/2cup
Granulated Sugar-2tbs
Milk Chocolate-1/2cup(chopped)
Substitute for the Meringue:
Vanaspathi-40gm
Granulated Sugar/ Brown Sugar-40gm
Flour-80gm
Baking Powder-3/4tsp
Garam Masala Powder-1/4tsp
Milk-1/4cup+2tbs
Milk for Wash
Cocoa Powder / Icing Sugar for dusting
Procedure:
1. Combine 3/4cups flour,salt, sugar, yeast in a bowl.
2. Melt butter along with milk and water. The mixture has to be warm.
3. Combine the ingredients for egg substitute in a small bowl.
4. Add the butter milk mixture to the flour and beat for 2 minutes. Add the egg substitute mixture and 1/2cup flour and beat it for 2 more minutes.
5. With a wooden spoon mix in the remaining flour form a soft dough.
6. Place the dough on the counter and knead for 10 minutes till smooth and elastic.
7. Slightly oil a bowl, place the dough in the bowl and rotate to coat the dough evenly with oil.
8. Cover with a cling wrap and allow it to rise for 1 hour.
9. While the dough is rising, mix the meringue substitute.
10. Beat vanaspathi and sugar till fluffy. Add in the other ingredients to prepare a thick paste.
11. When the dough is double in size, place it on counter and punch the air out.
12. With a rolling pin, roll it into a 10″ *20″ rectangle.
13. Apply the paste on the rectangle.
14. Sprinkle cashew, sugar and chocolate.
15. Roll the longer side to form a long log.
16. Grease a tray, place a small bowl in the middle and place the roll along the circumference of the bowl.
17. Overlap edges and pinch them to form a circle.
18. Remove bowl.
19. Give incisions along the circumference with a sharp knife. Cover with wrap and allow it to rise for 30minutes.
20. When double in size, give a milk wash.
21. Preheat oven to 180C. Bake the wreath for 25-30minutes or until golden brown.
22. Remove the wreath to a wire rack and let it cool.
23. Dust with cocoa powder / icing sugar.
24. Cut it to slices and serve along with hot coffee.
Photo Tutorial:
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| Mix the dry ingredients |
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| Melt butter in water and milk |
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| Add to the dry ingredients and beat well |
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| Add egg substitute and flour |
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| Add the remaining flour to this sticky dough |
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| Take it to the counter and knead |
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| When smooth and elastic, place in a bowl |
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| Let it rise |
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| Prepare the meringue substitute |
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| Punch out air |
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| Roll it into a rectangle |
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| Apply the meringue substitute |
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| Sprinkle sugar, cashew and chocolate |
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| Start rolling the larger side |
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| Roll into a log |
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| Place it along the bowl’s circumference |
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| Remove bowl and make incisions |
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| Bake till golden brown |
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| Dust with cocoa |
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| Slice it and serve |
This looks and sounds wonderful dear, no wonder ur daughter loved it.
FOODELICIOUS
Wowww… very interesting way to get the shape. looks perfect..
Yes very interesting!!! Looks yummy!
Ankita
http://eat-hearty.blogspot.com/
Wow…yummy cake…perfect and love the way you got that shape…
Woww.. Looks so soft and tempting… Lovely step by steps photos.. thanks for the recipe 🙂
Indian Cuisine
wow superb and interesting !! looks so perfect and yummy !!
That looks so very yummy and soft… Would love it now…
Delicious looking crumb on your eggless cake thanks for the information about the substitution, I love all the step-by-step pixs and well done.
Cheers from Audax in Sydney Australia.
Great step by step photo’s. The filling sounds so interesting.Thanks
Best, Sandie
Awesome!
amazing looking so tempting
Oh that looks perfect! I’m amazed with your substitutions, the yeasted coffee cake still looks the same! Great job on this challenge!
Yummy o yummy!
Kurinjikathambam
Event : HRH-Puffed Rice
Wow this is amazing bake,love it…Well explained.
What a fantastic job you did! Thanks for sharing your eggless version, totally successful! Great job, as always!
Hey,
That looks fabulous…Where do i send my entry for your event dear…:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com/
wonderful
Wonderful Gayathri…lovely egg substitution and the cake looks amazing.
the cake indeed looks fabulous…..a must try recipe….
Cake looks very very yummy and delicious.
What a great substitution for the meringue – I was curious how you would handle that for an eggless version. Really great job!
Your cake looks so moist in the middle! What a great idea to use a bowl to keep the cake from rising and filling up the hole 😀
Great job on ur eggless version..looks amazing. well done on the challenge.
Ur cake looks super delicious and fabulous,great job Gayathri..
Looks wonderfully divine.. Yummy..
http://krithiskitchen.blogspot.com
Herbs & Flowers in my Platter – Coriander/Cilantro
Wow… eggless! Amazing job! And the crumb looks so beautiful, light and fluffy! Please make this again, I want to taste it! Great work on the challenge!
soft and delicious looks wonderful
Real treat to eyes, fabulous and beautifully done..
US Masala
superb
i like that shape
yummy!!perfectly baked!
what a yummy recipe n superb step by step explanation with pictures….
Dish Name Starts with G
Learning-to-cook
Regards,
Akila
looks so yummy…
Looks yummy and thanks for sharing an eggless version
the cake looks so moist and inviting. Beautiful job, Gayathri!