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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My grandmother used to make this coffee cake every year during the holidays. Now I serve it to my family every Christmas morning.Debbie Keller, Goose Creek, South Carolina Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
3 tablespoons butter, softened |
3 tablespoons sugar |
1 egg, beaten |
1 teaspoon salt |
2 tablespoons nonfat dry milk powder |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1 cup (6 ounces) semisweet chocolate chips |
1/3 cup evaporated milk |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
topping: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon ground cinnamon |
1/4 cup cold butter |
Directions:
1. In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add butter, sugar, egg, salt and milk powder; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, combine chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Set aside.
4. Punch the dough down; roll into a 20-in. x 10-in. rectangle. Spread with filling. Roll up, jelly-roll style, starting with a long side; seal seam. Place in a well-greased 10-in. fluted tube pan, with seam facing the inside of the pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes; invert onto a wire rack to cool. Yield: 12-16 servings.
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