BBBAbes rolling in nuts

This month the Babes present you a super delicious bread. Our multi talented hostess this month is Jamie ( "Life's a feast") and you got to go and read her blogpost and how it came to be she baked this bread three times. O how they wished here I did that as well. But they had to be satisfied with the only one I baked. The filling, lots of sugary egg white, roasted nuts and a dash of cinnamon... so good, I must admit I ate several teaspoons just like that. 

I found the dough easy to mix, as my Kenwood did the work for me, but hard to handle, spread it and roll it. This dough is really buttery and slippery. I didn't gave it a last rise, as originally it wasn't mentioned in the recipe. It still worked anyway. I had loads of filling, even after I had been eating from it, so lots of delicious toasted nuts and a little less 'dough' in the middle. We all love it here, thanks Jamie for introducing this fantastic recipe to us!

Wanna try it, go ahead, make, bake, post and send your details to Jamie, Who'll send you a Bread Baking Buddy Badge and fix up all entries for this month. Deadline 29th of this month. You'll love it. The recipe below is how I baked it, for the original recipe go and visit Jamie's blog.

Nut Roll Coffee Cake(PRINT recipe)

You will need a stand mixer or beaters to whip egg whites for the meringue filling and a 10-inch (standard) tube pan.

dough

14 g active dry yeast

60 g lukewarm water

225 g unsalted butter, melted

125 ml warm milk

4 egg yolks

2 TBsp sugar

¾ tsp salt

350-400 g bread flour

filling

3 egg whites

200 g + 3 Tbs sugar, divided

350 g mixed nuts (cashew nuts, hazelnuts, almonds, walnuts), toasted and finely chopped

2 tsps ground cinnamon

The day before, prepare the dough:

In a large mixing bowl, dissolve the yeast in warm water. Add the butter, milk, eggs yolks, sugar, salt and flour. Knead until smooth with the dough hook (about 10 minutes on 2) – the mixture will be sticky. Cover and refrigerate overnight.

The day of baking, prepare the filling:

In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in 200 g sugar, on high speed until the sugar is incorporated and dissolved.

In a large bowl, combine the nuts, cinnamon and remaining sugar; fold in the meringue.

Preheat the oven to 180°C. Grease a 10-inch tube pan.

Divide the dough in half. On a well-floured work surface, roll each portion into a 45 x 30 cm rectangle. Spread half of the filling evenly over each rectangle within 1 cm of the edges. Roll each up jelly-roll style, starting with the long side; pinch seam to seal.

Place one filled roll, seam side up, in the greased tube pan. Place the second roll, seam side down. Bake in the preheated oven for 40 – 45 minutes or until puffed and golden brown. Remove from the oven and cool for 10 minutes before removing the coffee cake from the pan to a cooling rack to cool completely. Eat as is or drizzle with glaze or dust with powdered sugar.