Tuesday, September 20, 2011

Coffee Cake

We had some people over a couple of weekends ago and so I took the opportunity to do some baking. Here is one of the treats I made. I don't have the greatest pic since it was pretty popular and most of it disappeared before I could grab a pic of it. Believe me, it looks a lot better whole. I modified this from a recipe I found on Annie's Eats

Yield: one 9 x 5″ loaf
For the dough:
  • 2¾ cups all-purpose King Arthur Gluten Free Flour
  • ¼ cup granulated sugar
  • 2¼ tsp. instant yeast
  • ½ tsp. salt
  • 4 tbsp. unsalted butter
  • 1/3 cup skim milk
  • ¼ cup water
  • 1 tsp. vanilla extract
  • 2 large eggs

For the filling:
  • 2 tbsp. unsalted butter
  • 1 cup sugar
  • 2 tsp. ground cinnamon
  • ½ tsp. nutmeg

To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a cohesive dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky (It is really obvious, and cool, when this happens).  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place for about 1 hour.  Gluten free flours tend to rise less then regular flour, so expect it to barely double in size. 
While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.
Transfer the dough to a lightly floured work surface. Roll out dough into a large thin rectangle. With gluten free dough, you don't want to work it too much or it will fall apart. Therefore, the rectangle doesn't need to be perfect. 
Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough. Cut the dough into six even strips and then cut each strip into six pieces. Grease a 9" x 5" bread pan and stack the pieces (so they are "standing up") allowing the excess sugar mixture to fall off (don't shake, just let it naturally fall off). 
Preheat the oven to 350 degrees F while the dough sits, covered, for about 30 min. Bake for 30-35 min or until the top is golden brown. Let sit for about 20 min and then transfer to a serving plate. Enjoy!

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