Danish Chocolate Streusel-Swirled Coffee Cake is one amazing bread, so soft and delicious! After my confusion with cake and bread in my previous bake for Bake-Along, here, once again, I'm calling this a bread instead of cake!
I made half a recipe and use my stand mixer to mix the ingredients to a soft dough. Remove the dough, place on a working surface and knead until smooth for about 10 minutes, a process which I rather enjoyed doing, as the dough was a pleasure to work with, soft but not sticky. The only changes I made was, I use bread flour instead of all-purpose flour.
Place in a greased bowl, turn to coat and cover loosely with greased plastic wrap. Leave to rise in a warm place until doubled in size, about 1-1/2 hours.
Punch down risen dough and turned out on a lightly floured surface, knead lightly until smooth.
Roll out dough to about 10-by-14-inch rectangle. Spread evenly with the prepared streusel, which are made up of sugar, flour, butter, cocoa powder and cinnamon. Roll up, swiss roll style, seam side down.
Use a scissors to snip the loaf at 3/4-inch intervals, cutting three-fourths of the way through the dough.
Starting at one end, pull and twist each cut slice on its side to lie flat on alternate sides, which I barely managed, as there is not much space on my baking tray! It's a big loaf! (Note to self: make smaller or individual rolls next time!)
Cover with a towel and let rise in a warm place until doubled in size, about 45 minutes.
These are so good, especially when eaten warm. I made only half a recipe and it is quite a big loaf! The texture of the bread is really moist and soft. The streusel filling is so yummy and I like the flaked almonds over the top too, a nice crunch with nutty almond fragrance. Overall review : Delicious! This is definitely a keeper!
THB is currently baking from Coffee Cakes by Lou Seibert Pappas, if you would like to join in and be a member of THB, please email me at firstname.lastname@example.org