Hazelnutty Coffee Cake Hazelnutty Coffee Cake Hazelnutty coffee cake is a semi-sweet treat with a rich filling. It will bring Ohs and Ahs, whether is is served at breakfast, brunch or whenever. My daughter greatly impressed me by serving this delightful coffeecake recently when she had her friends over for a luncheon. If you are like most homemakers, you are busy and don't have lengthy time spans for complicated recipes. It's easier to manage your time with this recipe because you prepare the dough a day in advance with an electric mixer - keep the dough in the fridge overnight and bake the coffee cake the next day. The finished coffeecake is amazing. This recipe makes two Hazelnut Coffee Cakes, 8-10 slices per cake. Find Nutrition information below. Ingredients: 1 cup milk, divided 2 envelopes (¼ ounce each) dry yeast 1/2 cup warm water (100 -110°F.) 4 cups flour 1-1/4 cups granulated sugar, divided 1 teaspoon salt 2 sticks butter, cut up 4 egg yolks 4 egg whites 2 teaspoons plus 1 tablespoon cinnamon, divided 1-1/2 cups chopped hazelnuts, divided 1 cup confectioners' sugar 1 teaspoon dark rum (optional) 1/2 teaspoon vanilla Preparation:
°Sprinkle yeast over the warm water (100-110°) and stir until yeast is completely dissolved. ° In the largest bowl of your electric mixer, combine flour, ¾ cup sugar and salt. Work butter in with two forks or a pastry cutter until the mixture resembles that of cornmeal. ° Combine 3 lightly beaten egg yolks , scalded milk and yeasts mixture. Add this to flour mixture. Beat at medium speed (about 1 minute) until mixture is well blended and a soft dough forms. ° Divided the dough into two parts and shape and form into two balls. ° Place dough into individual buttered bowls, cover and refrigerate overnight. Day 2 ° Remove dough from refrigerator and leave at room temperature for 30 minutes. Heat oven to 350°F. (To make a meringue, never use a plastic bowl when whipping the egg whites, as they will not form stiff peaks.) ° While dough is standing, make a meringue by beating 4 egg whites until light and foamy. Gradually beat in remaining 1 cup sugar until stiff peaks forms. Toward the end sprinkle cinnamon over mixture and fold in 1 cup chopped hazelnuts. ° Place one dough ball onto a lightly floured surface and form into an oval. Roll it out to a 10” X 18” rectangle.  Spreading meringue over rolled out dough. ° Spread half of the meringue mixture onto the rectangle, leaving a 1” border.  Roll or fold meringue filled dough Roll up dough rectangle lengthwise jelly-roll style. Seal by pinching the ends of the dough. Gently place the roll onto large, greased baking sheet, seam side down. Form into a horse shoe shape.  Cut slats 2" apart Cut slats halfway through the dough at 2” intervals. Repeat process with the second dough-ball. ° Invert a large bowl over each of the cakes or cover well with a clean, moist cotton or linen dish towel and let the cakes rise for 45 minutes or until doubled. ° Lightly beat remaining egg yolk and 2 tablespoons milk.  Brushing on egg wash Brush entire surface of each cake with egg wash, but DO NOT brush the the meringue filling that shows through the slats. Bake for 30-35 minutes, until golden brown, turning the baking sheet halfway through the baking process. Cool for 5 minutes on the baking sheet before glazing. Glaze:
Mix together:
Drizzle glaze over coffee cakes. Sprinkle cakes with remaining ½ cup chopped hazelnuts. 322 calories 17 grams fat (7 grams saturated) 62 milligrams cholesterol 6 6 grams protein 45 grams carbohydrates 2 grams dietary fiber 134 milligrams sodium
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