- For the Dough:
- 2 1/4 teaspoon (1 package) active dry yeast
- 1/4 cup warm water, about 105 to 155 degrees F.
- big pinch of sugar
- 6 tablespoons granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 3 large eggs
- 4 1/2 to 5 cups all-purpose flour
- 1 cup warm whole milk, 105 to 115 degrees F.
- For the Filling:
- 3 large apples, peeled and cut into small cubes (I used Fuji apples)
- 2 teaspoons fresh lemon juice
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 1/2 teaspoon fresh ground nutmeg
- pinch of salt
- For the Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- pinch of salt
- pinch of cardamom
- 3 tablespoons unsalted butter, at room temperature
- 1 egg and sugar for brushing and topping the dough before baking
I’ve decided that I’m going to extend my birthday celebration through this weekend. I’m heading to Chicago for the weekend to celebrate and am hoping to have a great Chicago-foodie post for you early next week. In the mean time, please enjoy birthday treat #2 – apple cinnamon coffee cake. It’s like having apple pie for breakfast and isn’t overly sweet. The great thing is that this recipe makes 2 loaves so you can bake one today and save one for later!
I did omit the cardamom as I’m not sure how necessary of a spice this is. Especially since it’s only a pinch. I couldn’t tell the difference!
Let’s start with the dough. Start by combining the warm water, yeast and a pinch of sugar in a small bowl. Stir until the yeast is dissolved and then set aside for about 10 minutes. The yeast should begin to foam up.
Fit your KitchenAid with the paddle attachment and then add the sugar, butter, cardamom and salt. Blend on medium speed for around 3 minutes until it is light and fluffy.
Stop the mixer and scrape down the sides. Add in the eggs and 1 cup of flour and mix until blended. Stop the mixer again and add in the yeast, 2 more cups of flour and the warm milk. Blend just until the flour disappears. The dough will be pretty wet still. Add in 1 ½ – 2 cups more flour and blend until the flour just disappears.
Dump the dough onto a lightly floured work surface and kneed for 5-8 minutes. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap and a towel and store in a cool, dry place for about 1 ½ hours. The dough should double in size.
While your dough is growing, prepare the apple filling and streusel. To make the apple filling, combine the diced apples, lemon juice, sugar, cinnamon, cornstarch, nutmeg and salt. Leave at room temperature and set aside until ready to use.
For the streusel, whisk together the flour, sugar, salt and cardamom. Add the butter using your fingers and break it into the flour mixture. It should get crumbly but not pasty.
Yes, I realize this is a tasky recipe but it is totally worth it! Let’s get back to the dough. Dump the dough onto a lightly floured work surface and cut it into 2 equal parts. Set 1 part aside while working with a single piece of dough.
Roll out each piece of dough into a large rectangle. Sprinkle with half of the streusel and top with the apple mixture.
Starting on the longest side, begin to roll the dough. You don’t need to roll the dough very tight, just gently in about 1 inch portions. Be sure to keep the seam on the bottom.
Repeat with the second half of the dough.
Transfer the roll onto a parchment lined baked sheet and with a clean pair of scissors, begin to make small cuts about 1 inch apart for the length of the dough. Curve the piece of dough as you move along. Cover with a towel and let it rest for an additional 30 minutes. After all, it has been working very hard.
Preheat the oven to 375°. Brush the dough with egg wash and sprinkle with some sugar. I used the larger raw sugar. Bake for 30-35 minutes, until cooked thoroughly. Let it cool for 15 minutes before serving. This is definitely served best while warm!