Recipe: Danish Chocolate Streusel Swirl Coffee Cake (with almond paste variation)

DANISH CHOCOLATE STREUSEL SWIRL COFFEE CAKE

FOR THE CAKE BATTER:
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
6 tablespoons sugar, divided use
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract (or 1/2 teaspoon ground cardamom)
3 eggs
4 1/2 to 5 cups unbleached all-purpose flour, divided use
1 cup warm milk

FOR THE STREUSEL FILLING:
2/3 cup sugar
4 tablespoons all-purpose flour
3 tablespoons unsalted butter, at room temperature
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 egg white, beaten until foamy
3 tablespoons sliced almonds

TO PREPARE THE CAKE BATTER:
In a small bowl, sprinkle the yeast into the warm water. Add a pinch of the sugar and let stand 10 minutes, until bubbly.

In a large mixing bowl, beat the sugar, butter, salt and vanilla, and mix in the 3 eggs. Add 1 cup flour and beat until smooth. Add the milk and gradually add 2 cups more flour, 1 cup at a time, beating well.

Stir in the proofed yeast. Gradually add the remaining flour, mixing with a heavy-duty electric mixer or a wooden spoon, adding enough to make a soft dough. Turn out on a floured board and knead briefly. Place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 1 1/2 hours.

TO PREPARE THE STREUSEL FILLING:
Mix together the sugar, flour, butter, cocoa, and cinnamon until they resemble fine crumbs.

TO SHAPE AND BAKE:
Punch down the dough, turn out onto a lightly floured board, and knead briefly. Cut the dough in half. Roll one half into a 10-by-4-inch rectangle. Spread with half the chocolate streusel. Roll up and place seam side down on a buttered baking sheet. Repeat with the remaining dough and filling.

With scissors, snip each loaf at 1 1/4-inch intervals, cutting three-quarters of the way through the dough. Starting at one end, pull and twist each cut slice on its side to lay flat, alternating sides. Cover and let rise in a warm place until doubled in size, about 45 minutes.

Preheat the oven to 350 degrees F.

Brush the loaves with the egg white and sprinkle them with the almonds. Place in the oven, reduce the heat to 325 degrees F, and bake for 30 to 35 minutes, or until golden brown.

VARIATION:

ALMOND PASTE FILLING:
Mix together 8 ounces almond paste, 4 tablespoons unsalted butter (at room temperature), 2 tablespoons sugar, 1/3 cup finely chopped almonds, and 1 egg, beating until blended. Use instead of the chocolate streusel and proceed as directed.

Makes 2 loaves
Adapted from source: Coffee Cakes by Lou Seibert Pappas