Tuesday, November 24, 2009

Coffee Twist Three Ways



From the kitchen of One Perfect Bite...This is a festive bread that lends itself to holiday breakfasts. It's not difficult to make and because of the way it's filled, its flavor is limited only by the imagination of the cook and the staples in the refrigerator and pantry. The base for the coffee cake is a standard sweet bread. The filling is nothing more than a layer of jam topped with a sprinkling of compatible nuts. The bread gets its festive air from the way it's cut and twisted. It's simple from start to finish and if you use a good jam and toast the nuts, you'll have an outstanding breakfast or coffee treat. I must admit that I make and freeze these twists well ahead of time and simply reheat them for early morning festivities. The twist in the photos above is made with seedless blackberry jam and toasted, coarsely chopped, hazelnuts. I have included alternative fillings in the recipe, so you'll have some options should you want them. Here's the recipe.

Coffee Twist - Three Ways...from the kitchen of One Perfect Bite

Ingredients:
Dough:
3/4 cup whole milk
1/3 cup granulated sugar
1/4 cup butter
1/2 teaspoon salt
2-1/4 teaspoons active dry yeast
1/4 cup warm water
3 large eggs, divided use
4-1/4 cups all-purpose flour + additional flour for dusting if required
Filling I:
3/4 cup seedless blackberry jam
3/4 cup coarsely chopped, toasted hazelnuts
1 tablespoon granulated sugar
Filling II:
3/4 cup peach jam
3/4 cup coarsely chopped, toasted almonds
1 tablespoon granulated sugar
Filling III:
3/4 cup seedless raspberry jam
3/4 cup coarsely chopped, toasted walnuts
1 tablespoon granulated sugar

Directions:
1) Heat milk, sugar, butter and salt in a small saucepan set over medium heat until butter melts. Let sit for 30 minutes, or until mixture is at room temperature.
2) Sprinkle yeast over warm water in a large bowl. Stir to dissolve. Add milk mixture, 2 eggs and 1-1/4 cups flour. Beat with an electric mixer on medium speed until smooth, about 3 minutes. Stir in 3 cups flour to form a dough.
3) Turn dough onto a floured surface and knead until smooth and elastic, about 5 minutes, adding flour only to prevent sticking. Place in a large greased bowl and turn to coat all sides of dough. Cover with plastic wrap and let rise until doubled, about 1 hour.
4) Punch dough down. Turn onto a very lightly floured surface; cover and let rest 15 minutes.
5) Coat a 15 x 10-inch baking pan with cooking spray.
6) Roll dough into a 14-inch square. Spread with jam of choice, leaving a 1-inch border on all sides. Top with nuts of choice.
7) Roll dough as for jelly roll, pinching seam to close. Transfer, very carefully, to prepared baking sheet. Reshape as necessary to retain 14-inch shape. Cut roll in half lengthwise. With cut side facing up and starting in the middle, work towards top of dough, crossing strips back and forth keeping cut sides facing up. Pinch ends together and tuck under to seal. Repeat procedure with bottom half of loaf. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
8) Preheat oven to 350 degrees F. Beat reserved egg with 1 teaspoon water. Brush top of loaf with glaze and sprinkle with 1 tablespoon granulated sugar.
9) Bake for 30 minutes, or until loaf is golden brown and sounds hollow when tapped. Transfer to a wire rack to cool. Yield 1 loaf (about 12 servings).


This recipe is linked to:
Wild Yeast - Yeast Spotting

38 comments:

MonsterMama said...

That is beautiful! I'll bet it smells wonderful too!

My Little Space said...

Looks terrific! My favourite kind of bread. yum...

Coleen's Recipes said...

This is truly a lovely recipe. I totally appreciate your telling us that it freezes well, that makes it very versatile. Thank you for sharing!! That first photo is a beauty.

Debinhawaii said...

I love how versatile it is--all the fillings sound delicious too.

KathyB. said...

YUM!!! I know I will be making this. Thanks!

Federica said...

wow che meraviglia!!! complimenti!

Donna-FFW said...

Raspberry Jam and walnuts would be my first choice. It looks positively beautiful!

Luna said...

Oh Mary....very good!!!!!
Hughs....Luna

Cathy said...

You certainly have the bread baking gift, Mary. My filling of choice is the peach. Heavenly.

George Gaston said...

Mary, since sweet breads are my weakness,I definitely will try to master your creative twist. Thanks for another delicious treat to try over the coming holiday season.

shopannies said...

this would make such a delicious breakfast thanks for sharing

A Year on the Grill said...

We are eating Thanksgiving dinner a bit late (about 3 or 4 PM)... This would make a nice item to serve for breakfast with the leftovers available to snack on as needed throughout the day...

Mary I love your site. I have more of your recipes in my "need to cook" than anyone elses... my favorite blogger

Dave

food with style said...

looks gorgeous! i am still relishing the coffee cake i made from you last week, i see i need to add this recipe in quick now too!

happy thanksgiving and thanks for sharing all your food, recipes and pics~

Lynda said...

Such a beautiful loaf, Mary! You've got a great touch with yeast dough. This is something I'll try for Christmas-thanks.
Have a wonderful Thanksgiving!

Natashya KitchenPuppies said...

Oh my, they look so good! I love a nice bun like this at about 10am with a nice cup of tea.

Joycee said...

This is a beautiful bread! I can just picture it at Christmas Morning Brunch. Have a wonderful Thanksgiving!
joy c. at grannymountain

Terry said...

Wow your bread looks scrumptious. Thanks for visiting my blog and leaving a comment.

The Chef In My Head said...

Decisions, decisions, decisions, how can one I pick just one??? Beautiful and a perfect idea for holiday breakfasts with a house full of people! I have always been very intimidated by bread but you are beginning to make me feel like I can do this!! Have a wonderful Thanksgiving Mary! I am very thankful to have you as a blogger friend :-) LeslieMichele

Miss Rhea said...

Wow, Drooling here :) I shrieked when I saw your Blue Cheese pasties :) Oh My, I will be making those !! Yum !!! Hope you have a Great Thanksgiving !! Happy Belated Pink Saturday !!

Jane F @ AtticMag said...

OMG, Mary you are killing me with this one. Positively demolishing my will power. Thanks for stopping by and have a wonderful holiday.

Jane F.

Jillian said...

Oh yes! They look DELICIOUS! Yum.

Baking Monster said...

this looks so terrific! This looks great for breakfast or brunch!

Marsha's Mpressions said...

Mary, I would love to try this bread. Don't think I'll have time to squeeze it in for Thanksgiving, but maybe for Christmas. It would be pretty for Easter too! Happy Thanksgiving to you!

Tartelette said...

It's been a while since I have made a braided twist but I am putting this one on my list for next week. Beautiful!

Jamie said...

Oh you know how I love yeast coffee cakes! This one looks scrumptious and really beautiful. It's on my list!

lk (Healthy Delicious) said...

simply delightful! I'll take a big slice of the blackberry hazelnut!

Anonymous said...

this looks very good!

but i have a bit of trouble understanding the method of the "twisting". do you have photos of the process?

thanks!

susanna

zorra said...

Looks so yummie, now I'm hungry, and would like to have a slice of it right now.

zurin said...

That is the most crusty deliciously golden bread Ive seen. And to think of those choices of fillings makes it even more tempting. Ill have to try this. TQ :)

Stefanie said...

So delicious! Sounds like my type of bread :-)

Janet Marie said...

What a lovely bread, gorgeous. You must be proud and happy.

Chris said...

Gosh, that does look good.
I followed the link from Wild Yeast's ever-reliable Yeast Spotting, and this is great idea, even by yeast-spotting's usual high standards.
I shall bake it later in the week - an end of term treat for my students, the lucky devils.

Katy ~ said...

I think I need all three fillings. Purely for comparison purposes, of course, grins.

MC said...

Gorgeous and, oh!, so yummy-looking...it's almost unbearable to just look!

Mimi said...

I love how you shaped the bread, it is so pretty!

Elle said...

Mary, I love the variations you created and the twists are lovely! It sounds complicated, but worth the effort to suss the directions to twist.

madonnadelpiatto said...

This is a wonderful bread, I just made it today with orange marmalade and almond. If you would feel to post a picture or two on how to twist the bread after cutting it, I would be forever grateful!

Mary said...

Madonna, the next time I make the cake I'll photograoh the technique. In the meantime there is a similar technique near the end of this video

http://how2heroes.com/videos/dessert-and-baked-goods/chocolate-almond-coffee-cake

There are a few differences: she is lengthening her strands - don't do that. She also twists from the top down rather than start in the middle and work towards the ends as I do. If that's easier for you it is OK. Do notice how she keeps the filling facing upward. That is important. When you get to either end, pinch the ends and form dough into a circle, again pinch the end where they overlap. It's easy to do once you get the hang of the technique.

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