Chocolate Chip Swirl Coffee Cake

Chocolate Chip Swirl Coffee Cake

Serves 8

Source:365 Great Chocolate Desserts

Serves                                                                      

This coffee cake is a show stopper on a brunch table and is sure to be a family favorite.  It's a decadent, sweet coffee cake that makes great eating any time of day.  The dough is an easy and versatile yeast dough that requires no kneading.  You can stash the developing dough in the refrigerator for up to two days.  Make the dough the night before and let it rise in the refrigerator.

Yeast Dough:

oz

active dry yeast

 

 

 

 

cup

warm water (105 to 115F)

2

fl ounces

63

ml

 

 

 

 

 

 

 

cup

milk

6

fl ounces

188

ml

cup

butter, cut up

4

ounces

115

grams

cup

sugar (caster)

3.5

ounces

100

grams

tsp

salt

 

 

3.7

ml

3

large

eggs

 

 

 

 

4

cups

flour (up to 4 cups)

20-23

ounces

567-650

grams

Filling:

6

Tbs

butter

3

ounces

85

grams

cup

packed brown sugar

6

ounces

170

grams

1

Tbs

cinnamon

 

 

15

ml

1

cups

chopped walnuts or pecans

6

ounces

170

grams

1

cup

semisweet chocolate chips

6

ounces

170

grams

Dough:

Sprinkle yeast over warm water.  Stir to dissolve. Set aside.
Heat milk to boiling.  Add butter, sugar, and salt and stir until butter melts.
Let cool slightly.
In a large bowl, whisk eggs until well blended.
Beat in milk mixture.
Add yeast mixture and beat with a wooden spoon until well mixed.

Add flour, 1 cup [250 ml] at a time, blending well after each addition.
Dough may still be slightly sticky after adding all the flour (up to 4 cups)
With floured hands, roll dough into a ball in bowl.
Grease top of dough with a little shortening, then place a piece of plastic wrap on top of dough.
Cover bowl with foil.
Refrigerate overnight or for as long as 2 days.
When ready to use, remove from refrigerator and punch  dough down.

Filling:

In a 1-quart glass bowl, melt butter in a microwave.
Stir in brown sugar,  cinnamon, and nuts until well mixed.  Set aside.

Construction:

Lightly grease a large baking sheet.

On a lightly floured board, roll out dough to a 8”x22" [20 cm x 57 cm] rectangle.
Spread brown sugar-nut mixture evenly over dough to within 1" of the edges.
Sprinkle chocolate chips over the nut mixture, press in lightly.
Starting from a long side, roll up jelly-roll fashion.
Moisten edges with water; pinch firmly to seal all edges closed.
Turn seam side down.
With a sharp floured knife, cut roll in half lengthwise.
Turn cut sides up and carefully move to a buttered baking sheet.
Loosely twist to braid the 2 rolls, keeping cut sides up.
Bend braid into a 10" [25.5 cm] circle, pinching ends together firmly.
Let rise in a warm place until almost doubled, 40 to  50 minutes.

Preheat the oven to 350F [180C].
Bake coffee cake 20-25 minutes, or until golden brown.
Serve warm or at room temperature.
chocolate chip coffeecake

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