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Hazelnut Coffee Cake Hazelnut Coffee Cake with Meringue Filling Hazel nuts are also called filbert nut or cobnut. In Norway hazelnuts are very popular, and they are called hasselnøtter. My daughter greatly impressed me when she served this delightful cake at a luncheon recently. If you are like most homemakers, you are busy and don't have tons of time for complicated recipes. It's easy to manage your time with this recipe because you prepare the dough a day in advance with an electric mixer - keep the dough in the fridge overnight and bake this amazingly yummy Hazelnut Coffee Cake the next day. 8-10 slices per cake. Find Nutrition information below. Ingredients: DAY 1 ° Sprinkle yeast over the warm water (100-110°) and stir until yeast is completely dissolved. ° In the largest bowl of your electric mixer, combine flour, ¾ cup sugar, and salt. Work the butter in with two forks or a pastry cutter until the mixture resembles that of cornmeal. ° Combine 3 lightly beaten egg yolks, scalded milk and yeast mixture. Add this to flour mixture. Beat at medium speed (about 1 minute) until mixture is well blended and a soft dough forms. ° Divide the dough and shape and form into two balls. ° Place dough into individual buttered bowls, cover and refrigerate overnight. DAY 2
(Never use a plastic bowl when whipping the egg whites, as they will not form stiff peaks.) ° While the dough is standing, make meringue by beating 4 egg whites until light and foamy. Gradually beat in the remaining 1 cup sugar until stiff peaks form. Toward the end sprinkle cinnamon over mixture and fold in 1 cup chopped hazelnuts. ° Place one dough ball onto a lightly floured surface and form into an oval. Roll it out to a 10” X 18” rectangle.  Spreading meringue over rolled out dough. ° Spread half of the meringue mixture onto the rectangle, leaving a 1” border.  Roll or fold meringue filled dough Roll up dough rectangle lengthwise jelly-roll style. Seal by pinching the ends of the dough. Gently place the roll onto a large, greased baking sheet, seam side down. Form into a horseshoe shape.  Cut slats 2" apart Cut slats halfway through the dough at 2” intervals. Repeat process with the second dough ball. ° Invert a large bowl over each of the cakes or cover well with a clean, moist cotton or linen dish towel and let the cakes rise for 45 minutes or until doubled. ° Lightly beat remaining egg yolk and 2 tablespoons milk.  Brushing on egg wash Brush entire surface of each cake with egg wash, but DO NOT brush the meringue filling that shows through the slats. Bake for 30-35 minutes, until golden brown, turning the baking sheet halfway through the baking process. Cool for 5 minutes on the baking sheet before glazing. Glaze: Drizzle glaze over the coffee cake. Sprinkle the cake with remaining ½ cup chopped hazelnuts. based on 20 servings. 322 calories 17 grams fat (7 grams saturated) 62 milligrams cholesterol 6 6 grams protein 45 grams carbohydrates 2 grams dietary fiber 134 milligrams sodium All Rights Reserved
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