My recipe for nutmeg coffee cake with yeast is an option to consider whenever you are in the mood for a baked dessert that is not extremely decadent and does not include a large number of calories in its entirety. When I take a bite out of this coffee cake, the flavor instantly transports me to a bakery and makes me think of a doughnut. It is airy and delicious, and it is flavored with nutmeg and vanilla. Even though icing it is not required, my preferred method is to first sprinkle the top with grated coconut and then drizzle with a simple glaze made of confectioners’ sugar.
You may be under the impression that baking sweet yeast bread with this recipe is difficult, but it really couldn’t be simpler. The most challenging aspect is, in essence, collecting all of the necessary components and arranging them in a way that allows for quick access. In order to correctly proof the yeast, there is one more thing that you have to be careful with, and that is how you treat it.
A tip that I like to use frequently is to give the yeast water that is quite warm (but not hot) and sugar that is measured out in teaspoon amounts. It is a sign that the yeast has been proofed and is ready to be used when it generates frothy bubbles inside the water, which it does when it has been given enough sugar to fuel its rapid development.
The creative freedom that comes with working with dough that has been raised with yeast is one of the most enjoyable aspects of the process. You may either cut it into individual rolls or roll it into a large piece and then roll it back up again to use it in one method. You could also alternatively shape the mixture into a huge ball and bake it. I rolled it before forming it into a design in the shape of a snail because I felt like being a little more inventive this time.
Even while you may prepare coffee cakes by using baking powder and baking soda, or only one of them, I believe that using yeast yields the best results in terms of flavor and texture. I have a recipe for a coffee cake made with yeast and nutmeg that I would love for you to try out in your own kitchen. In all candor, I believe that you will find it to be enjoyable.
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You should also try my other delicious crumb cakes as well as my special raised dough coffee cake that comes with a robust crumb topping. Both of these cakes can be found on my website.
I typically get a large bag of dry yeast weighing one pound from the Gordon’s food service supply store here in our town, even though you may have a different opinion regarding how cost-effective dry yeast is. This is a much cheaper way to get baking powder than buying individual packets at the store or buying baking powder in bulk.
Nutmeg Coffee Cake
Ingredients:
- 100 ml of milk
- Canola oil, half a cup
- very warm (but not hot) water, 1/4 cup
- 1 tablespoon or 1 box of active dry yeast
- Sugar, 1 teaspoon
- 1/2 cups sugar
- two huge eggs
- 1/2 nutmeg teaspoons
- a pinch of salt
- 1 teaspoon of vanilla
- Four to four and a half cups of sifted flour
Glaze Ingredients:
- 1 cup of confectioners’ sugar
- ½ teaspoons of vanilla
- 2 to 3 tablespoons of milk
- 1/4 cup of grated coconut
Making Sweet Yeast Dough
Put some very hot water and one tablespoon of sugar in the bowl that the other ingredients are going to be mixed in.
Mix in the dried yeast, then set the bowl aside for a while until the water begins to foam and form bubbles.
Add the oil, one and a half cups of sugar, eggs, nutmeg, vanilla extract, salt, and one cup of flour that has been sifted into a separate mixing bowl. Mix well. Use either an electric blender or a wire whisk to fully combine the ingredients until they are smooth.
Continue to add the remaining flour while stirring it in slowly. Knead the dough on a surface that has been dusted with flour until it is smooth and malleable.
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Put the mixture in a bowl that has been oiled and cover it. Allow the dough to rise for about an hour and a half in a warm environment.
Press and fold the dough. Turn the dough out onto a surface that has been lightly dusted with flour, roll it out into a long strip, and then roll it back up. Shape the dough into whatever form you’d like, such as a round ball, rolls, or a creative form of your choosing, such as my snail design.
Preheat the oven to 350 degrees Fahrenheit and bake for 20 to 25 minutes, or until golden brown.
While the cake is still warm, prepare the glaze and frost it on top of the cake.
More info & Photo courtesy: Pexels.com | Wikipedia
