The original name of this is actually Chocolate Chip Pecan Meringue Coffee Cake but sometimes the name can be quite confusing because most Asians and myself would call this a bread. I read that a coffee cake doesnt necessarily contains coffee but intended to be served with coffee, hope my understanding is correct. This is something a little unsual than the normal bread or buns that i used to bake that the filling is made up of beaten egg whites or meringue. During baking, the meringue will melt onto the bread and gives a little sweetness and together with the rest of the fillings ie chocolate chips, sugar,cinnamon and walnuts, it is really good ..a good coffee cake!Though you find meringue and the sugar here and there, the bread is not that sweet as you may be expecting, it's not neccesary to reduce the amout of sugar if you were to make this.
It was a really hot day when i making this and while it's on the 2nd proof, the sugar actually melt and flow out of the dough even though i've covered it with a piece of cloth.. I put near my kitchen window but i never expected that the sugar can actually melt, so you can imagine how hot the weather is. I've wiped off the syrup at the sides of the bread as much as i could, there's still slightly burnt at the sides and the bottom but probably you cant see those because i''ve scraped them away.
Recipe ( taken from here, this is halve of the original recipe )
For the dough
300gm bread flour
a little less than 1/2 tsp salt
1 1/8 tsp instant yeast
1 large egg
For the filling:
1/2 cup chopped walnuts
1 tbsp sugar
1/8tsp ground cinnamon
75gm chocolate chips
2 egg whites
1/8 tsp salt
1/4 tsp vanilla extract
egg wash to glaze the cake and icing sugar to dust the cake ( optional )
1. In a large bowl, combine 115gm of the flour, sugar, salt and yeast.
2. In a saucepan, melt the mlk, water and butter over medium heat until butter is just melted.
3.With a mixer on low speed, gradually add in the warm liquid to the flour and yeast mixture, beating until well blended. Increase speed to medium and beat for 2 minutes. Add the egg and 75gm flour and beat for 2 minutes. Beat in the remaining flour to make a dough and continu ebeating till smooth dough is formed. This may take several minutes.
4.Place the dough in a lightly greased bowl, cover the bowl and proof till double its volume.
5.In a small bowl, combine the sugar and cinnamon powder.
6.Once the dough has doubled, make the meringue. Beat the egg whites with salt on low speed, then increase speed and beat until foamy. Add in the vanilla and gradually add in the sugar and beat till stiff peaks form.
7.Line a baking sheet with parchment paper. Punch down the dough and on a lightly floured surface, roll out the dough into a 20"x10' rectangle. ( mine was about 15"x10" ) and spread meringue evenly over the rectangle up to about 1/2 inch from the edges. Sprinkle the cinnamon sugar over the meringue folowed by the chopped walnuts and chocolate chips.
8. Roll up the dough from the long side. ( i've wrongly rolled from the shorter side) . Pinch the seam closed. Carefully transfer the log to the baking sheet, seam side down.Bring the sides of the log around and seal the ends together, forming a ring. Using scissors, make cuts along the outside edge at 1 inch interval. Cover the dough and let it rise for 2nd proof for about 30-45 minutes.
9. Preheat oven to 180C. Brush the top of the dough with egg wash before baking and bake in a preheated oven for 25-30minutes until risen and golden brown.
I find that the bread gets hard on later part of the day and even harder on the 2nd day. one thing, i think i might also overbaked the bread a little.
I will be submitting this to the Aspiring Bakers Challenge #9 - Bread Seduction ( June 2011) hosted by Jasmine of Sweetylicious . Also there's is a giveaway happening at Nasi Lemak Lover's blog. Closing date is June21st, 2011, you can check the details on her blog.