Chocolate Cinnamon Walnut Coffeecake

Name: Chocolate Cinnamon Walnut Coffeecake
Yield: 10 - 12 servings
Ingredients: 3 1/2 cups (875 mL) Five Roses Unbleached Bread Flour (approx); 1 cup (250 mL) Fry's Cocoa; 1/2 cup (125 mL) sugar; 2 pkg (8 g/1/4 oz each) quick rise instant yeast; 1/2 tsp (2 mL) salt; 1 cup (250 mL) warm Milk; 1/2 cup (125 mL) butter softened; 1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken; 2 tbsp (30 mL) liquid honey; Filling; 3/4 cup (180 mL) packed brown sugar; 1/4 cup (60 mL) Fry's Cocoa; 2 tbsp (30 mL) ground cinnamon; 3/4 cup (180 mL) California Walnuts chopped; 2 tbsp (30 mL) butter melted

This is the Chocolate Cinnamon Walnut Coffeecake recipe.

Prep: 1 h
Cooking: 50 min

Yields 10 - 12 servings

Ingredients

3 1/2 cups (875 mL) Five Roses Unbleached Bread Flour (approx)
1 cup (250 mL) Fry's Cocoa
1/2 cup (125 mL) sugar
2 pkg (8 g/1/4 oz each) quick rise instant yeast
1/2 tsp (2 mL) salt
1 cup (250 mL) warm Milk
1/2 cup (125 mL) butter softened
1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken
2 tbsp (30 mL) liquid honey
Filling
3/4 cup (180 mL) packed brown sugar
1/4 cup (60 mL) Fry's Cocoa
2 tbsp (30 mL) ground cinnamon
3/4 cup (180 mL) California Walnuts chopped
2 tbsp (30 mL) butter melted

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Preparation

Mix 3 cups (750 mL) flour with cocoa, sugar, yeast and salt. Blend in milk, butter, and eggs using an electric mixer. Sprinkle a little flour over work surface and turn out dough.

Knead remaining flour into dough until smooth and elastic, adding a little extra flour if needed. Place in a buttered bowl and cover tightly. Let rest for 10 minutes.

Filling:

Combine brown sugar, cocoa, cinnamon and walnuts. Preheat oven to 375 °F (190 °C).

Roll dough into a large rectangle. Brush with enough melted butter to coat. Sprinkle 1/3 of the filling down center of dough. Fold one side of dough over filling and brush dough with butter. Sprinkle with more filling. Fold over remaining side. Brush with remaining butter and sprinkle with remaining filling. Fold top third down over center and bottom third up to make a neat package.

Slice dough into 1-inch (2.5 cm) strips. Twist each strip and arrange in a buttered angel food or tube pan. Let rest for 20 minutes. Bake for 50 minutes or until cake sounds hollow when tapped. Brush with honey and cool in pan for 15 minutes.