Coffee & Chocolate Breakfast Bread

fullsizeoutput_2f38.jpegChocolate and coffee are best when shared. You just have to make a huge tear & share loaf so you have enough.

INGREDIENTS

Dough
68 g warm water
3 teaspoons yeast
3 tablespoon granulated sugar
120 g warm whole milk
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
3 eggs
12 tablespoons butter melted
535 g flour
1 teaspoon espresso powder
1 teaspoon vanilla extract

Filling
75g unsalted butter (very soft)
108g brown sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon espresso powder
pinch of salt

Frosting
2 ounces cream cheese softened
1 cup powdered sugar
1-2 tablespoons milk or cream to thin
1 teaspoon vanilla extract

DIRECTIONS

Warm milk and set aside.  Melt butter and set aside.

Combine warm water, yeast and sugar in the bowl of a stand mixer.  Stir until combined and let get foamy for about 4 minutes.

Add the warm milk, salt, eggs and melted butter to the yeast mixture and mix until combined. Gradually mix in the flour, espresso powder, and cocoa powder until the dough comes together. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl and let sit for an hour or until it has doubled.

For the filling, add the brown sugar, cocoa powder, espresso powder, and salt to a bowl and mix well.

Lightly dust a surface with flour. Punch down the dough and roll it into a rectangle about 10 x 22 inches. Spread the butter evenly over the dough. Spread the brown sugar mixture evenly over the butter and gently push it into the butter. Beginning with the long side roll it into a tight log.

Place the log, seam side down, on a baking sheet lined with parchment paper. Using scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Gently push the dough together to help compress the log.  Immediately cover the dough and place in the fridge overnight.

In the morning, preheat the oven to 350 degrees F. Take the dough out from the fridge and brush with a tablespoon melted butter. Bake the bread for 20-25 minutes.

While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your reach desired consistency.

 

 

Chocolate & Coffee Sandwich Cookies

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They are kinda like grown-up Oreos.

Cookies
190 g flour
75 g cocoa, extra dark
2 tablespoons powdered espresso
1 teaspoon baking soda
¼ teaspoon baking powder
315 g sugar
142 g unsalted butter
1 large egg, room temperature

Filling
113 g unsalted butter, room temperature
95 g shortening
350 g powdered sugar
50 g cocoa powder, extra dark
1 tablespoon powdered espresso
1 tablespoon vanilla extract

Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

Measure out 15 g size drops of dough and roll them into a ball.   Place them about 2 inches apart. Flatten them with a glass to about 1/8 inch thick.  Be gentle as you peel it off the glass.

Bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through.  I also like to drop the cookie sheet on the counter so that they deflate and crack. Transfer baking sheets to wire racks to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the powdered sugar, and cocoa. Continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside in a pastry bag at room temperature until ready to use. Pipe about a teaspoon on each and flatten with cookie on top to make a sandwich.

 

 

 

Espresso and Chocolate Loaf

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Chocolate and espresso are a perfect marriage.

INGREDIENTS

½ cup unsalted butter, softened

1 cup firmly packed brown sugar

½ cup sugar

1 egg, at room temperature

1 cup buttermilk

1 tablespoon finely ground espresso

1 teaspoon vanilla extract

1 ½ cups cake flour

¾ cup cocoa powder

¼ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Coffee Glaze

1 cup powdered sugar

½ teaspoon vanilla

½ tablespoons of milk (one at a time)

1 teaspoon finely ground espresso

DIRECTIONS

Preheat the oven to 325 degrees. Butter and lightly flour a 9x5x3-inch loaf pan.

Cream the butter until smooth with electric mixer. Add the sugars and beat for about 3 minutes, until fluffy. Add the egg and beat well, then the buttermilk and vanilla.

Sift the flour, cocoa, espresso, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix.

Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.

Mix powdered sugar, vanilla, espresso, and milk, 1 tablespoon at a time, until spreadable.

Drizzle over cooled loaf.

I worked with this recipe.