Glazed Chocolate Coffee Cake recipe

Directions Glazed Chocolate Coffee Cake

Directions

1. Combine 1/2 cup all-purpose flour and yeast in a bowl, stir in warm water. Let rest until doubled in volume, 30 to 40 minutes.

2. Heat 1/2 cup milk in a small saucepan over medium heat until it begins to bubble. Combine milk, whole wheat flour, 1/4 cup sugar, 2 tablespoons butter, and 1/2 teaspoon salt in a bowl. Allow to cool slightly. Add yeast mixture, stir to combine.

3. Stir in additional all-purpose flour until dough forms a ball and pulls away from the bowl. Transfer to a floured work surface, knead until smooth and elastic. Place dough in a greased bowl, cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.

4. Punch dough down, let rest 10 minutes more.

5. Roll dough out on a floured work surface into a 12x20-inch rectangle. Spread 2 tablespoons melted butter on the dough. Combine 1 cup confectioners' sugar, cocoa powder, and cinnamon in a bowl, sprinkle over the dough.

6. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

7. Roll dough up jelly-roll fashion. Shape roll into a circle on the prepared baking sheet. Slice roll into 16 slices, cutting only 3/4 of the way through. Twist every other slice flat to the inside of the circle, twist the other slices flat to the outside of the circle. Cover with plastic wrap, let rise until doubled in volume, about 30 minutes.

8. Bake in the preheated oven until golden, about 20 minutes. Remove from baking sheet, let cool.

9. Combine 1 cup confectioners' sugar, 2 tablespoons milk, and 2 tablespoons melted butter. Drizzle glaze over coffee cake.

Recipe Yield

Recipe Note