Nut Roll Coffee Cake {Bread Baking Babes}

At first glance, this recipe seemed pretty straight forward.  But after diving in, it turned out to have a few tricks up its sleeve.  I think it's one of those recipes that takes a few go-rounds and tweaks before it comes out just right.

Now, I've only made it once.  So far.  But after at least a short break (read: not health food or anywhere close to it), I will try it again.  You see, if you look at the photos, you'll see how the inside looks pretty wet.  And though I baked it to the longest recommended time, I know it could have used at least another 10 minutes.  But this is the type of bread/loaf that you can only tell for sure once you've cut into it.  Or baked it a few times.

That being said, a room temperature proofing of the dough once it is in the pan...and before going into the oven...may resolve the recommended cooking time (see Jamie's).

Another tricky bit is the amount of filling.  Once you whip up those whites, it's got itself some body!  I may try cutting it down to two egg whites on my next go-round, just to see what happens.  It may help the inside cook through a bit better/quicker, as well.  But I actually didn't mind the amount of delicious, make-the-kitchen-smell-like-the-holidays filling one bit!

But after all was said and done, even if it was a bit under-baked, it was entirely delicious.  And extremely rich.  I really do see this as something that I want to have ready to bake on Christmas morning.  The smell, the mingling of the walnuts and the cinnamon, the (indulgent) comfort of it in my belly.  It just begs to be made during the cold, winter holiday season!

Nut Roll Coffee Cake

by Heather Schmitt-Gonzalez

Prep Time: 2 hours (mostly unattended) + overnight

Cook Time: 45-55 minutes

Keywords: bake bread breakfast dessert eggs nuts Christmas Dia de los Muertos New Year cake winter

Ingredients (1 (10") Coffee Cake)

For the dough:

• 1-1/2 tablespoons (2 packages) active dry yeast
• ¼ cup (65 ml) warm water (110°F - 115°F)
• 16 tablespoons (225 g/8 ounce/2 sticks) unsalted butter, melted
• ½ cup (125 ml) warm milk (110°F - 115°F)
• 4 large egg yolks
• 2 tablespoons sugar
• ¾ teaspoon salt
• 2 ½ cups (~350 g) bread flour, more as needed

For the filling:

• 3 egg whites
• 1 cup + 3 Tbs sugar, divided
• 2 cups ground walnuts
• 2 tablespoons milk
• 2 teaspoons ground cinnamon
• pinch of sea salt

Instructions

the day before you want to bake:

Place warm water in a large bowl, and sprinkle the yeast over. Stir a bit and let sit until the yeast looks creamy. Using a wooden spoon, stir in the melted butter, milk, yolks, sugar, salt, and flour; beat until smooth. Mixture will still be slightly sticky, but it will pull away from the sides of the bowl and gather around the wooden spoon.

Cover with plastic wrap and refrigerate overnight (8-12 hours).

(day of baking) prepare the filling:

Set the bowl out at room temperature for 30-60 minutes (go for less if your kitchen is warm), until the chill is off of it a bit.

Place the egg whites into a medium bowl with high sides and beat until soft peaks form. Gradually beat in 1 cup of the sugar on high speed until it has all incorporated.

In another medium-large bowl, stir together the ground walnuts, milk, cinnamon, sugar, and sea salt. Gently fold the meringue into the mixture by thirds.

putting it all together:

Preheat the oven to 350°F (180°C). Grease a 10-inch tube pan with a good coating of butter.

Turn the dough out onto a well-floured work surface and divide in half. Set half aside for now. Roll one section of the dough into  18"x12" rectangle. Spread half of the filling over the dough, leaving a 1/2" border all around. Starting with a long side, roll up jelly-roll style. Pinch the seams together to seal. Some filling may seep out...no worries.

Carefully lift into the prepared tube pan, seam side up. Repeat with remaining dough and filling. Lift into pan, seam side down.

*The original recipe did NOT say to allow the loaf to rise before baking, but after experimentation among the group (Bread Baking Babes), it seems that covering with a tea towel or plastic and allowing to double in size may be a good idea. It's up to you.*

Slide into preheated oven and bake for 45-55 minutes, or until puffed and golden brown (I would err on the browner side to be sure the inside is cooked). Remove pan from oven and let cool on a rack for 10 minutes before removing the coffee cake from the pan. Let cool completely (or for as long as you can) on a rack.

You can eat it just like this, dust it with powdered sugar, or make a glaze and drizzle it over the top.

adapted from Taste of Home Bakeshop Favorites

The Bread Baking Babes are:   Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Feeding my Enthusiasms - Pat/Elle | girlichef  - Heather | Life's a Feast - Jamie | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | Paulchen's Foodblog - Astrid | Provecho Peru - Gretchen | Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire)

The Bread Baking Buddies are: YOU!

If you'd like to bake along as a buddy this month, head on over to the hosting Babe's kitchen for this month (Jamie at Life's a Feast) for the base recipe (you're welcome to adapt) and any special instructions.  Then send her your post by the chosen date to receive your buddy badge and be included in the Bread Baking Buddy roundup.  I hope you join us!

Sending this bread to:
Yeastspotting + BYOB-Il Cestino del Pane