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.
For the Dough:
Instant Yeast-1 1/4tsp
Substitute for 1 Egg-1/8cup milk+1/2tsp Vinegar +1/2tsp Baking Powder
For the Filling:
Substitute for the Meringue:
Granulated Sugar/ Brown Sugar-40gm
Garam Masala Powder-1/4tsp
Milk for Wash
Cocoa Powder / Icing Sugar for dusting
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.
|Mix the dry ingredients|
|Melt butter in water and milk|
|Add to the dry ingredients and beat well|
|Add egg substitute and flour|
|Add the remaining flour to this sticky dough|
|Take it to the counter and knead|
|When smooth and elastic, place in a bowl|
|Let it rise|
|Prepare the meringue substitute|
|Punch out air|
|Roll it into a rectangle|
|Apply the meringue substitute|
|Sprinkle sugar, cashew and chocolate|
|Start rolling the larger side|
|Roll into a log|
|Place it along the bowl’s circumference|
|Remove bowl and make incisions|
|Bake till golden brown|
|Dust with cocoa|
|Slice it and serve|