Danish Chocolate Streusel-Swirled Coffee Cake

Another good coffee cake recipe from Lou Seibert Pappas.

Danish Chocolate Streusel-Swirled Coffee Cake

Yield: 2 loaves


1 package active dry yeast

¼ cup warm water (105˚ to 115˚F)

Pinch of sugar, plus 6 tablespoons

12 tablespoons (1 ½ sticks) unsalted butter at room temperature

½ teaspoon salt

2 teaspoons vanilla extract, or ½ teaspoon ground cardamom

3 large eggs

4 ½ to 5 cups unbleached all-purpose flour

1 cup warm water (105˚ to 115˚F)

Chocolate Streusel:

2/3 cup sugar

¼ cup unbleached all-purpose flour

3 tablespoons cold unsalted butter, cut into bits

2 tablespoons unsweetened cocoa powder

1 teaspoon ground cinnamon

1 egg white, beaten until foamy

3 tablespoons sliced almonds

In a small bowl, sprinkle the yeast over the warm water. Add the pinch of sugar, stir to dissolve, and let stand until foamy, about 10 minutes.

In a large bowl, beat the 6 tablespoons sugar, the butter, salt, and vanilla or cardamom together with a wooden spoon or a heavy-duty electric mixer until light and fluffy. Add the eggs and beat well. Add 1 cup of the flour and beat until smooth. Add the milk, then gradually add 2 cups of the flour, 1 cup at a time, beating well. Stir in the yeast mixture. Gradually add enough of the 1 ½ to 2 cups remaining flour to make a soft dough. Turn out onto a floured board and knead until smooth and elastic, 8 to 10 minutes. Place a buttered bowl, turn to coat, and cover with plastic wrap or a damp tea towel. Let rise in a warm place until doubled in size, about 1 ½ hours.

To make the chocolate streusel: In a medium bowl or a food processor, mix the sugar, flour, butter, cocoa, and cinnamon together. Cut the butter in with your fingers or process until crumbly.

Punch the dough down and turn it out onto a lightly floured board and knead lightly until smooth, 1 to 2 minutes. Cut the dough in half. Roll one half into a 10-by-14-inch rectangle. Spread evenly with half of the chocolate streusel. Roll up and place, seam side down, on a buttered baking sheet. Repeat with the remaining dough and filling, placing the loaf on a separate buttered baking sheet. With clean scissors, snip each loaf at ¾-inch intervals, cutting three-fourths of the way through the dough. Starting at one end, pull and twist each slice on its side to lie flat on alternate sides. Cover with a towel and let rise in a warm place until doubled size, about 45 minutes.

Preheat the over to 350˚F. Brush the loaves with the egg white and sprinkle with the nuts. Place in the oven, reduce the heat to 325˚F, and bake for 30 to 35 minutes, or until golden brown. Transfer the loaves to wire racks to cool completely. Cut into ¾-inch thick slices to serve. Or, wrap and freeze for up to 2 months.

Almond Paste Filling Variation:

In a small bowl, combine 8 ounces almond paste, 4 tablespoons (1/2 stick) unsalted butter at room temperature, 2 tablespoons sugar, 1/3 cup (1 ½ ounces) finely chopped almonds, and 1 egg. Beat until blended. Use instead of the chocolate streusel.


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