Receta Chocolate Pecan Coffee Cake
Chocolate Pecan Coffee Cake
- 4 to 4-1/2 cups all purpose flour
- 2 packages active dry yeast
- 3/4 cup sugar
- 2/3 cup water
- 1/2 cup butter, cut up
- 1-5 ounce can evaporated milk (2/3 cup)
- 1/2 t salt
- 4 egg yolks
- 1 cup semisweet chocolate pieces ( 6 ounces)
- 2 T sugar
- 1/2 t ground cinnamon
- 1/4 cup flour
- 1/4 cup sugar
- 1 t ground cinnamon
- 1/4 cup butter
- 1/4 cup chopped pecans
1. In a large mixing bowl stir together 1 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the 3/4 cup sugar, the water, the 1/2 cup butter, 1/3 cup of the evaporated milk and the salt just until warm (120 F to 130 F)and butter almost melts. Add milk mixture to flour mixture; add egg yolks. Beat with an electric mixer on low to medium speed 30 seconds, scraping the sides of the bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total.) Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled (about 2 hours). Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes.
3. Meanwhile, in a small saucepan combine the remaining evaporated milk, 3/4 cup of the chocolate pieces, the 2 T sugar, and the 1/2 t cinnamon. Cook and stir over low heat until chocolate is melted. Remove from heat; cool
4. Grease a 10-inch tube pan; set aside. Roll dough into an 18 x 10 inch rectangle. Spread chocolate mixture to within 1 inch of the edges. Starting from a long side, roll up dough. Pinch seam to seal. Place, seam side up in prepared pan. Pinch edges together.
5. In a small bowl combine the 1/4 cup flour, the 1/4 sugar, and the 1 t. cinnamon. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in remaining chocolate pieces and pecans. Sprinkle over dough in pan. Cover; let rise in a warm place until nearly double (about 1 hour). Bake in a 350 F oven about 50 minutes or until bread sounds hollow when lightly tapped. Cool in pan on wire rack for 15 minutes, Remove from pan; cool for 45 minutes. Serve warm. Makes 12-16 servings.
Note: I made a mistake:( I used instant yeast instead of active dry yeast called for in this recipe. The coffee cake was excellent but next time, I will use the dry active yeast called for in the recipe. *Make sure your yeast is "active"*