Want a delicious treat for your summer picnic or get together? Try this Coffee Cake filled with delicious goodness! Make extra and freeze some for later on in the summer!

Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake

Dough Ingredients
For the yeast coffee cake dough:
4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature

For the meringue:
3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar


    Hydrate the yeast with warm (not hot) milk and let it dissolve. Stir it a little.

    Place all the dry ingredients together.

    In a stand mixer, mix all the ingredients together with a dough hook. The dough should feel like bread dough and spring back when you poke it.

    Allow the dough to rest covered until it doubles. This depends on how hot your kitchen is, it took me 2 hours.

    When the dough has risen, prepare the meringue. Whip the whites with the salt, when they are soft peaks,

      gradually add sugar and vanilla till stiff peaks.

    Roll out half of the dough into a rectangle.

    Spread half the meringue over it.

Sprinkle some nuts, chocolate chips, cinnamon, sugar, and whatever else you like.
Roll up the dough.

Connect the ends and using a pair of scissors, make cuts around it.
Allow dough to rise another 45 minutes. Repeat same process with the other half of the dough. 

When dough has risen, egg wash it and bake at 350F for 35 minutes.

Allow it to cool.
Add whatever glaze you like, I did a chocolate frosting. I added some green sprinkles and some leafy greens as decor!
This product freezes well, I recommend freezing it without frosting if you don't eat it that day, then thaw it at room temperature when you are ready to eat it and frost it. If you have some left-over with frosting that you didn't freeze, it might start to go stale, as did mine. I ended up turning it into a bread pudding breakfast. It was amazing!