The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
I’ve been baking bread; lots and lots of bread since stage 3 of my patisserie course began in February. As a result, I’ve been feasting on loaves, buns and scrolls despite having unloaded most of the goods to friends and family <stares down at unmistakable tummy bulge> So imagine my face when I saw this month’s DB challenge. NOOOOOOOOOOOOOOOOO!!! But I went ahead and completed it anyway – that’s for trying to be a good DB participant. Well, you can’t fault a fresh, hot loaf straight from the oven and with chocolate, spice, nuts and meringue.. well, that ain’t such a bad thing. (well except for unmistakable tummy bulge…urgh!>
I agree with Ria that the sweet yeast dough was super soft, silky and tender to work with. Very nice.
For Ria’s Garam Masala spiced version of the challenge , click here for the recipe
For Jamie’s Chocolate & Pecan version of the challenge, click here for the recipe
Both versions use the same Sweet Yeast dough recipe. Have fun!
Love the melty chocolate in yours! Too bad I didn’t have time to do this one but I’ll definitely try out the bread sometime. Minus the meringue of course 🙂
Yes, instead of the chocolate pieces, I slatered the dough with leftover chocolate ganache. Actually I don’t think the meringue made much difference to this scroll. Over the weekend we made a Russian twist – a sweet yeast dough baked with a mixture sultanas, choc chips and a paste made of ground hazelnuts (LOTS OF IT), sugar, butter, eggs and frangelico or Kahlua. Very yummy!