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Yeasted Meringue Coffee Cakes

Yeasted Meringue Coffee Cakes

I joined the  Daring Baker’s just a few days before the March challenge started, I am so glad I did. My first challenge was so much fun!

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I bake regularly with both wild and commercial yeast, so, when I read yeasted coffee cakes, I had a big smile on my face, then the word ‘meringue’ finally sank in and there started the real challenge. My experience with meringue doesn’t go beyond lemon meringue pie and Pavlova but once I made my mind about the filling, I found myself in the kitchen measuring the ingredients, rolling the dough and finally filling it before baking.

Yeasted Meringue Coffee Cakes

The dough is smooth and elastic and rolls very easily; the meringue brings everything together and just melts into the dough. When it comes to the filling, the options are endless, I tried two, one with orange blossom water, orange zest, pistachios and chocolate and the other one (the one on the photo) with candied chestnuts and dark chocolate.

I am sending this yeasted coffee cake to Yeastspotting.

  • 4 cups flour
  • 2 tbsp sugar
  • ¾ teaspoon salt
  • 2 tsp active dry yeast
  • ¾ cup whole milk
  • ¼ cup water (doesn’t matter what temperature)
  • ½ cup (1 stick) unsalted butter at room temperature
  • 2 large eggs, at room temperature


  • 3 egg whites, at room temperature
  • ¼ tsp salt
  • ½ tsp vanilla
  • 1/3 cup sugar (I used vanilla sugar)


  • 2 cups candied chestnuts (smashed with using a fork)
  • 1 cup chopped dark chocolate

Egg wash:

  • 1 egg, beaten
  • Demerara sugar to sprinkle on top

In a large bowl or in the bowl of a stand mixer, combine 1 ½ cups flour with sugar, salt and yeast, heat the milk, water and butter until the butter has just melted.

Add the warm milk mixture to the flour, mix for 2 minutes, and add the eggs and the rest of the flour. Knead until smooth and elastic. The dough should not stick to your hands, if it does add a little more flour as you knead it.

Lightly grease a bowl with oil and let dough ferment for about an hour, until doubled in volume.

While the dough is fermenting, prepare the filling and set aside.

Make the meringue once the dough has doubled in volume, beat the eggs to soft peaks, and slowly add sugar one tablespoon at a time until very stiff.

Divide the dough and roll into 20×10 inch rectangle, spread half the meringue over the rolled dough, sprinkle with half the candied chestnuts and chocolate, starting from the longer side, roll the dough like a jelly roll and bring the two end together to form a ring. Repeat this with the second piece of dough and place on a parchment lined baking sheet.

Cover the coffee cakes with lightly greased plastic wrap or tea towel and let them rise for 45-60 minutes.

Preheat the oven to 350F, brush the top of the coffee cakes with the egg wash and sprinkle with a little sugar and make 5-6 cuts with a serrated knife or scissors.

Bake for 25-30 minutes until the coffee cakes turn golden brown and sound hollow when tapped on the bottom.

Yeasted Meringue Coffee Cakes (3)


18 comments to Yeasted Meringue Coffee Cakes

  • Bayıldım bu fotoğraflara. İnanılmaz güzel ve iştah açıcı görünüyorlar. Tarif harika, çarşamba günü misafirim geliyor, kestanelerimi hazırlayıp hemen deneyeceğim. Güzel tarifin için çok teşekkürler Megi’ciğim…

  • You are seriously talented baker. This is amazing, I am in awe! So beautiful and it looks delicious.

  • Congratulotions on joining the Daring Bakers – I think these challenges are a lot of fun :-) . And you did amazingly well, just I would expect ;-) . Your cake looks wonderful!

  • Awesome, Megi! Chocolate & chestnuts sound so French! I’m so excited we’re doing this challenge together!

  • Megi, you are amazing, your baking goods are so perfect!

  • Liz

    SO beautiful with the coarse sugar topping…and the photo with the filling oozing out is wonderful! Great job!

  • Hannah

    Dear Megi, you are such an amazing baker! I have never heard of anyone using meringue in a yeast dough but I sure would love to have a slice of your cake with a cup of coffee in the afternoon. What can I use instead of chestnuts?

  • Wow Megi, you went all out on this one. It is gorgeous.

  • This challenge was fun and actually quite easy – I’m not a baker and I found it to be worth the time involved. I actually used my breadmaker to knead and do the first rise on the dough. The filling possibilities are endless! Sweet or savory – all the entries were mouthwatering and creative! Thanks for stopping by my blog – your comments are so sweet!


  • LindenTea

    Thank you all for the comments, I appreciate your visit and input.

    Hannah, you can use any kind of nut instead of chestnuts, all the creative daring bakers have made so many variations. :)

  • Megi, What a beautiful coffee cake! I would love to try this one…love baking with yeast! Thanks for the recipe!

  • I will be right over for a slice of that goodness! That is beautiful! I am drooling all over the keyboard here.

  • Well done on the challenge! I like the look of the sprinkled sugar on top. Gives it nice little crunch too.

  • What a beautiful coffee cake! Very well done.



  • Hannah

    Hi Megi, I am making this recipe today, I have a question before I begin, in your post you mention making two cakes, the one in the photos and a pistachio one, my husband is a huge fan of pistachios and I love anything with orange blossom water, can you tell me how much of each ingredient to use? Thank you.

  • LindenTea

    Dear Hannah, I am so glad to hear you are planning on trying the recipe, I really hope you like it.

    Here is what I did, I added about a teaspoon of orange zest to the dough, about a tablespoon of orange blossom water and 1/4 cup of ground pistachios to the meringue and filled the cake with 3/4 cup of roughly chopped toasted pistachios and 1/2 cup of chocolate. Please let me know how it turns out.

  • Hannah

    Thank you for your prompt response Megi, I appreciate all your help, I will e-mail you the result. Your daughter sounds delightful, may you only know of nachat from her.

  • Megi, Looks like you had a ton of fun with the challenge…beautiful yeasted cake!

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