Coffeecake in Lattice with Sweet Cheese Filling

Izzy has been exhibiting more dread and disgust than usual regarding my trip to the Northwest today. She said if I could manage to carry 25 pounds of bread flour in my carry-on, surely I could carry an extra 80 pounds of bulldog. I reminded her that I am not travelling with baking supplies, that I have been baking like a fiend for weeks to ensure I have enough recipes to cover my trip time. She remains nonplussed. 

Our neighbor Eric the other day thought he would come over and snow blow our driveway on the sly. Not so fast. We will pay you richly in coffee cake!

Coffeecake in Lattice with Sweet Cheese Filling

Baking Illustrated

Rich Coffeecake Dough

4 1/2 teaspoons instant yeast (2 envelopes )– I used a cup of sourdough starter

1/4 cup warm water (about 110 F)

1/2 cup granulated sugar (3 1/2 ounces)

4 large eggs

2 tablespoons milk

1 teaspoon vanilla extract

4 1/4 cups unbleached all-purpose flour (21 1/4 ounces)

1 1/2 teaspoons salt

16 tablespoons unsalted butter, cut into 1-inch pieces and softened but still cool (2 sticks)

Sweet Cheese Filling

8 ounces cream cheese, softened but still cool

1/4 cup granulated sugar (1 3/4 ounces)

2 1/2 tablespoons all-purpose flour

1 pinch salt

2 teaspoons finely grated lemon zest (from 1 lemon)

1 large egg

1/2 teaspoon vanilla extract

Streusel Topping (optional)

1/3 cup packed light brown sugar (2 1/3 ounces) or 1/3 cup dark brown sugar (2 1/3 ounces)

1 tablespoon granulated sugar

1/2 cup all-purpose flour (2 1/2 ounces)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

5 tablespoons cold unsalted butter, cut into 8 pieces

Coffeecake Icing (optional)

3/4 cup confectioners’ sugar, sifted (3 ounces)

3 1/2 teaspoons milk

1/2 teaspoon vanilla extract

Egg Wash

1 large egg

1 teaspoon heavy cream (preferably) or 1 teaspoon whole milk

Directions:

1. For the Dough: Sprinkle the yeast over the warm water in the bowl of a standing mixer; stir to dissolve. Add the sugar, eggs, milk, and vanilla; attach the paddle and mix at the lowest speed until well combined. Add 3 1/4 cups of the flour and the salt, mixing at low speed until the flour is incorporated, about 1 minute. Increase the speed to medium-low and add the butter pieces 1 at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes). Replace the paddle with the dough hook and add the remaining 1 cup flour; knead at medium-low speed until soft and smooth, about 5 minutes longer. Increase the speed to medium and knead until the dough tightens up slightly, about 2 minutes longer.

2. Scrape the dough (which will be too soft to pick up with your hands) into a straight-sided lightly oiled plastic container or bowl using a plastic dough scraper. Cover the container tightly with plastic wrap and let the dough rise at warm room temperature until doubled in size, 3 to 4 hours. Press down the dough, replace the plastic, and refrigerate until thoroughly chilled, at least 4 or up to 24 hours. Alternatively, for a quick chill, spread the dough about 1 inch thick on a baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.

3. For the Filling: Meanwhile, beat the cream cheese, sugar, flour, and salt in the bowl of a standing mixer at high speed until smooth, 2 to 4 minutes. Add the lemon zest, egg, and vanilla. Reduce the speed to medium and continue beating, scraping down the sides of the bowl at least once, until incorporated, about 1 minute. Scrape the mixture into a small bowl and chill thoroughly before using. (The filling can be refrigerated in an airtight container up to 3 days.).

4. For the Streusel: Mix the brown and granulated sugars, flour, cinnamon, and salt in a small bowl. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture is crumbly. Chill thoroughly before using. (The streusel can be refrigerated in an airtight container up to 2 weeks.). 

5. For the Icing: Whisk all the ingredients in a medium bowl until smooth. (The icing can be refrigerated in an airtight container up to 1 week. Thin with a few drops of milk before using.).

6. When you are ready to shape the coffeecakes, remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface, scraping the container sides with a rubber spatula if necessary. Divide the dough in half for 2 cakes. 

7. Working with a half recipe of cold dough at a time, shape the dough into a lattice, and add filling, according to my pictures: 

1. Place the lattice on a parchment paper-lined baking sheet and cover with plastic wrap. Repeat with second half of dough.

Proof until slightly puffed (they will not increase in volume as dramatically as a leaner bread dough), 1 1/2 to 2 hours. (After this final rise, the unbaked cakes can be refrigerated overnight and baked the next morning.).

For the Egg Wash: Beat the egg and cream in a small bowl until combined.

Adjust an oven rack to the middle position and heat the oven to 350°F Working with and baking one coffeecake at a time, brush with egg wash evenly over the exposed dough.

Sprinkle the top evenly with half of the streusel. 

Slide the baking sheet onto a second baking sheet to prevent the bottom crust from overbrowning and bake until deep golden brown and/or an instant-read thermometer inserted in the center of the cake reads 190 F, 25 to 30 minutes. Slide the parchment with the coffeecake onto a wire rack and cool at least 20 minutes. Drizzle the cake with half the icing and serve. 

5 stars. I forgot to take a picture, and KP took half the coffee cake to school with him. I called and told KP to snap a shot before he ate the rest. Apparently the coffee cake cast some sort of spell making him forget his promise to document the thing. In a trance, he ate it all in one sitting. What I have is the shard Eric and Katie were able to spare for a photo opp late in the afternoon. This coffeecake’s magic is its trick for disappearing.