fbpx

Tuscan Coffeecake

This recipe was inspired by a wonderful yeast-raised Tuscan-style coffeecake at Pane E Salute, an Italian bakery/restaurant in Woodstock, VT. This high-rising yeasted coffeecake — truthfully, more bread than cake — is surprisingly tender.

The sugar topping drizzled on top before baking gives it a pretty, crunchy sugar glaze. And, unlike American-style coffeecakes, this isn’t super-sweet; the glaze on top, and the fruit inside, are a wonderful complement to the bread itself, which truly isn’t sweet at all.

Ingredients :

STARTER

  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour or Artisan Bread Flour
  • 4 ounces cool water
  • 1/16 teaspoon instant yeast

DOUGH

  • all of the starter
  • 5 3/8 ounces lukewarm water
  • 11 1/2 ounces King Arthur Unbleached All-Purpose Flour or Artisan Bread Flour
  • 2 ounces butter
  • 1 large egg
  • 7/8 ounce sugar
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons salt

FILLING

  • 4 ounces toasted walnuts, very coarsely chopped
  • 4 ounces chopped dates
  • 4 1/2 ounces raisins, golden preferred

GLAZE

  • 7/8 ounce sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon water
TO GET MORE RECIPES CLICK HERE AND JOIN OUR FACEBOOK GROUP