Hungarian Coffee Cake

This hungarian coffee coat, made with cinnamon sugar and a yeasted bread boodle and a deep, buttery cinnamon streusel, is basically a intersect between boodle and pastry and coat. What could be better ?

The name “ Hungarian chocolate patty ” may seem a partake of a misnomer given that this lovely classical is actually made with a light, aeriform, yeast dough recipe. But what it shares in common with a more conventional chocolate coat is a cinnamon twirl, an overwhelmingly crumbly streusel, and kids and adults always clamoring for seconds. We like to think of it as equal parts cake, boodle, and pastry. –Renee Schettle roentgen

Hungarian Coffee Cake

This hungarian coffee coat, made with cinnamon carbohydrate and a yeasted boodle boodle and a rich, buttery cinnamon streusel, is basically a crabbed between bread and pastry and cake. What could be better ? Sarabeth Levine

Prep

45

mins

Cook

1

hr

Total

4

hrs

Breakfast

Hungarian

16

servings | 1 loaf

153

kcal

5

from 1 votePrint Recipe

Ingredients 

For the streusel

• ▢

  1/3 cup unbleached general-purpose flour

• ▢

  1 tablespoon overrefined sugar ( or blitz granulated sugar in a blender until finely ground but not powdered )

• ▢

  1 tablespoon packed light embrown sugar

• ▢

  1/8 teaspoon ground cinnamon

• ▢

  nip fine sea salt

• ▢

  2 tablespoons ( 1 oz ) unsalted butter melted and cooled

For the coffee cake

• ▢

  1/3 cup packed light brown carbohydrate

• ▢

  2 tablespoons overrefined carbohydrate

• ▢

  1 1/2 teaspoons ground cinnamon

• ▢

  Unbleached general-purpose flour for rolling the dough

• ▢

  1/2 recipe Yeasted Sour Cream Dough

• ▢

  4 tablespoons ( 2 oz ) unsalted butter well softened

• ▢

  1 large egg well beaten

• ▢

  Unsalted butter softened, for the pan and brushing the boodle

Directions 

Make the streusel

• In a small bowl, mix the flour, superfine sugar, brown sugar, cinnamon, salt, and butter with your fingers until combined and crumbly.

Make the coffee cake

• In another small bowl, mix the brown sugar, superfine sugar, and cinnamon.

  Read more: Spicy Korean Dipping Sauce Recipe

• Lightly dust a work surface with flour. Place the dough on the work surface and dust lightly with flour. Roll out the dough into an 18-by-10-inch rectangle, with a long side facing you. Brush the well-softened butter over the surface, leaving a 1-inch border on all sides. Sprinkle the sugar mixture over the butter.

• Starting at the top of the rectangle, tightly roll up the dough, leaving an empty border along the edge. Brush the empty border of dough with the beaten egg and pinch the seam closed. Gently roll the dough back and forth underneath your palms to seal the seam securely.

• Push the ends in on each side and roll again to stretch the log to 18 inches. Fold the dough roughly in half to form a U-shaped curve, with one side 3 inches longer than the other.

  

• Using the side of your hand, press a dent into the dough at its bend. Fold the longer length of dough over and around the shorter length twice to make 2 humps.

  

• Twist the dough lengths to create a third hump and tuck the two ends under the loaf. You should have a loaf about 9 inches long with 3 humps.

  

• liberally butter a 9-by-5-by-3-inch loaf of bread pan. Transfer the boodle to the pan, making sure that the ends are secured under it. Gently brush some butter all over the lead of the boodle. Sprinkle the streusel over the top, patting it gently so it adheres. ( Don ’ thymine concern if some of the streusel falls into the corners or sides of the pan. ) Place the bum pan on a half-sheet pan or rimmed baking sheet .

• Choose a warm spot in the kitchen for proofing. Slip the pan with the loaf pan into a tall kitchen plastic bag. Place a tall glass of hot water on either side of the loaf pan to keep the bag from touching the dough. Wave the bag to inflate it and tightly close it, trapping air in the bag. Let stand until the loaf rises 2 inches above the rim of the pan, about 45 minutes.

• Meanwhile, position an oven rack in the center of the oven and preheat it to 350°F (177°C).

• Carefully remove the glasses from the bag, then remove the pan. Bake the coffee cake on the half-sheet pan until the top is deep golden brown, the dough in the crevices looks fully baked, and an instant-read thermometer inserted into the center of the cake reads at least 195°F (91°C), 45 to 60 minutes. (It’s sorta tricky to tell when the loaf is done just by visual cues alone, so we encourage the use of a thermometer.) If the loaf threatens to darken too much, cover the top loosely with foil.

• Cool in the pan on a wire rack for 10 minutes. Carefully unmold the cake onto the rack and let cool completely, right side up.

• To serve, reach for a serrated knife to cut the cake into slices.

Print Recipe

Show Nutrition

Serving:

1

slice

Calories:

153

kcal

(8%)

Carbohydrates:

23

g

(8%)

Protein:

2

g

(4%)

Fat:

5

g

(8%)

Saturated Fat:

3

g

(19%)

Polyunsaturated Fat:

1

g

Monounsaturated Fat:

1

g

Trans Fat:

1

g

Cholesterol:

23

mg

(8%)

Sodium:

139

mg

(6%)

Potassium:

16

mg

Fiber:

1

g

(4%)

Sugar:

7

g

(8%)

Vitamin A:

149

IU

(3%)

Vitamin C:

1

mg

(1%)

Calcium:

10

mg

(1%)

Iron:

1

mg

(6%)

Recipe Testers’ Reviews

primitively published October 22, 2015 Recipe © 2015 Sarabeth Levine. Photo © 2015 Quentin Bacon. All rights reserved. All materials used with license. If you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We ‘d love to see your creations on Instagram, Facebook, and Twitter .

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Category : VIETNAM FOOD