Boston Coffee Cake

Name: Boston Coffee Cake
Ingredients: 25 g fresh yeast; 100 g butter; 250 ml milk; 1/2 teaspoon salt; 100 ml sugar; 2 teaspoons ground cardamom; 750 ml all-purpose flour; Filling; 75 g butter, softened; 100 ml ground almonds; 6 tablespoons chopped hazelnuts; 1 teaspoon vanilla sugar; 100 ml powdered sugar; Egg wash; 1 egg, beaten; pearl sugar

16 ingredients

15 steps

Ingredients

25 g fresh yeast
100 g butter
250 ml milk
1/2 teaspoon salt
100 ml sugar
2 teaspoons ground cardamom
750 ml all-purpose flour
Filling
75 g butter, softened
100 ml ground almonds
6 tablespoons chopped hazelnuts
1 teaspoon vanilla sugar
100 ml powdered sugar
Egg wash
1 egg, beaten
pearl sugar

Directions

1

Melt butter, add milk and heat the mixture gently to 38°C.
2

Crumble the yeast into the milk mixture, whip lightly to dissolve.
3

Add salt, sugar and cardamom.
4

Gradually add the flour: stir first with a wooden spoon, then knead into smooth, elastic dough that no longer sticks to the bowl nor to your hand.
5

Cover and let rise until doubled in size (about 30 minutes).
6

Preheat oven to 200 C and grease a 24 cm round cake pan with a removable bottom.
7

Lightly flour the baking board and turn the dough on it.
8

Roll the dough out into a rectangle, 40 cm x 45 cm or so.
9

Spread the softened butter on the dough; combine the remaining filling ingredients and sprinkle on top of the butter.
10

Roll the dough up starting from the longer side and cut into appr. 4 cm pieces.
11

Place the pieces into the prepared pan on their side, and quite close to each other; cover and let rise until doubled (about 30 minutes).
12

Brush the top with the beaten egg and sprinkle pearl sugar on top of the cake.
13

Bake in the preheated oven for about 30 minutes, or until golden brown.
14

Cover while cooling.
15

You can omit the pearl sugar if you want: just brush the cake with egg before baking and drizzle some powdered sugar icing on top of the cake once it has cooled.