Yeasted Cheese Coffee Cake

Ingredients:

Cake

• 2 1/4 teaspoons active dry yeast (one envelope)
• 1/4 cup + 2 tablespoons + a pinch of granulated sugar
• 3/4 cup warm milk
• 1 egg + 1 egg yolk
• 3 cups all-purpose flour
• 1 stick unsalted butter at room temperature
• egg wash: 1 egg lightly beaten with 1 tablespoon heavy cream
• pinch od salt

Filling

• 12 oz. cream cheese
• 1 egg yolk
• 2 tablespoons powdered sugar
• 1 1/2 cups fresh or thawed pitted sour cherries OR sliced apples

Instructions:

1. In a small bowl combine milk with yeast and pinch of sugar. Let stand until yeast dissolves and the mixture turns foamy, about 5 minutes.
2. In another bowl combine remaining sugar with egg and egg yolk.
3. Add yeast mixture, mix well and set aside.
4. In a mixer bowl combine flour with salt.
5. Add yeast-egg mixture and mix with paddle attachment until almost combined, about 30s.
6. Change to a hook attachment, add butter and knead for ~10 minutes, until dough is smooth and soft.
7. Prepare floured surface and knead the dough few times until smooth.
8. Butter a bowl and place the dough in it. Turn it to cover with butter, cover with plastic and let stand in warm place – until doubled in volume.
9. In the meantime prepare the filling: mix cream cheese, powdered sugar and yolk until smooth and set aside.
10. Prepare friut, if using.
11. Punch down dough and transfer it to a floured surface. Let rest for 5 minutes.
12. Roll out the dough to an 18-inch square.
13. Spread filling leaving 1 inch margin.
14. If using fruit: place pieces of fruit over the filling.
15. Roll dough like a jelly roll and pinch seam to seal.
16. Line baking sheet with a parchment paper.
17. Transfer dough to the baking sheet and coil it into snail shape.
18. Preheat the oven to 350°F.
19. Cover with plastic and let rest for ~30 minutes.
20. After that brush dough with egg wash and make 6 slits in the top.
21. Bake 55 minutes in 350°F, and then decrease temperature to 325°F and bake for additional 15 minutes. Cover with foil if cake is getting to dark.

Yield: ~16 1-inch slices

Nutritional value (1 slice): Cal 201, Prot 5g, Carb 27g, Fat 8g, Fiber 0,7g