Cheese Filled Coffee Cake Recipe
Summary
Difficulty LevelBetter BuyHealth IndexJust Enjoy
Ingredients
| Baking yeast | 2 Tablespoon | |
| Warm water | 1/2 Cup (16 tbs) | |
| Melted butter | 1 Cup (16 tbs) | |
| Honey | 3/4 Cup (16 tbs) | |
| 1 cup yogurt OR buttermilk | ||
| 5-6 egg yolks, beaten until thick and light | ||
| Whole wheat flour | 6 1/2 Cup (16 tbs) | |
| Soy flour | 1 1/2 Cup (16 tbs) | |
| Ricotta cheese | 1 Cup (16 tbs) (Filling:) | |
| Whole eggs | 2 , beaten (Filling:) | |
| Vanilla | 1 Teaspoon (Filling:) | |
| Honey | 1/2 Cup (16 tbs) (Filling:) | |
Directions
Blend the melted butter, honey, and yogurt into the beaten egg yolks; stir in the dissolved yeast.
Stir together the whole wheat flour and soy flour in a large mixing bowl. Remove about 3 cups of the mixture and set it aside (to add later during the kneading).
Pour the yeast and egg mixture into the large bowl full of flour; blend the ingredients together. It should be wet and soft, but not sticky. Knead for about 5 minutes until the dough is smooth, adding the reserved 3 cups of flour if it is sticky.
Put the dough back in the bowl, set in a warm place, and let rise until double.
While the cake is rising, prepare the filling: Put the ricotta cheese through a sieve or beat it vigo rously with an electric mixer until it is smooth; blend in the whole eggs, vanilla, and honey.
Punch down the dough, knead a few times, and divide it into 2 pieces. Roll each piece into a 13-inch circle. Fit each circle over a ring mold, -gently lifting it to rest on the bottom, and letting some of the dough hang over the outside edge. Pour 1/2 the filling into the well of dough in each pan. Lift the outside edges of the dough, bring them over the filling, and seal them by pinching them to the inside ring. Cut a cross in the dough that covers the center ring, then fold those flaps down over the dough covering the filling. Pinch to seal. The fillings should be completely sealed.
Let the cake rise until the dough reaches the top of the pans. Bake the cakes at 350°F for 30 minutes. Test with a toothpick for a completely baked cake.
Cool the rings 10 minutes in the pan, then turn onto racks top-sides down. Serve at room temperature (top-side down).
Stir together the whole wheat flour and soy flour in a large mixing bowl. Remove about 3 cups of the mixture and set it aside (to add later during the kneading).
Pour the yeast and egg mixture into the large bowl full of flour; blend the ingredients together. It should be wet and soft, but not sticky. Knead for about 5 minutes until the dough is smooth, adding the reserved 3 cups of flour if it is sticky.
Put the dough back in the bowl, set in a warm place, and let rise until double.
While the cake is rising, prepare the filling: Put the ricotta cheese through a sieve or beat it vigo rously with an electric mixer until it is smooth; blend in the whole eggs, vanilla, and honey.
Punch down the dough, knead a few times, and divide it into 2 pieces. Roll each piece into a 13-inch circle. Fit each circle over a ring mold, -gently lifting it to rest on the bottom, and letting some of the dough hang over the outside edge. Pour 1/2 the filling into the well of dough in each pan. Lift the outside edges of the dough, bring them over the filling, and seal them by pinching them to the inside ring. Cut a cross in the dough that covers the center ring, then fold those flaps down over the dough covering the filling. Pinch to seal. The fillings should be completely sealed.
Let the cake rise until the dough reaches the top of the pans. Bake the cakes at 350°F for 30 minutes. Test with a toothpick for a completely baked cake.
Cool the rings 10 minutes in the pan, then turn onto racks top-sides down. Serve at room temperature (top-side down).
Chef
