3 pounds Sweet Bun Dough (Cardamom Sweet Bun Dough Variation)
4 ounces Unsalted butter, melted
1 pound Cocoa Streusel
Fondant Glaze, as needed
Basic Sugar Glaze, as needed
Chopped nuts, as needed
Yield: 2 Cakes
1. Grease two 8-inch (20-centimeter) cake pans and line with parchment paper. Set aside.
2. Divide the dough into two equal pieces. Roll out each piece of dough into a 10-inch (25-centimeter) rectangle. Brush the dough with 4 ounces (120 grams) melted butter and sprinkle it with 8 ounces (240 grams) of the Cocoa Streusel Topping.
3. Roll up each piece of dough into a cylinder then coil the cylinder and place in the prepared cake pans. Sprinkle the dough with the remaining 8 ounces (240 grams) Cocoa Streusel Topping.
4. Proof the cakes until doubled in volume, approximately 1 hour. Bake at 350°F (175°C) with a short burst of steam at the beginning of baking until golden brown and baked through, approximately 25 to 30 minutes.
5. Remove the coffee cakes from their pans. Brush the hot cakes with Fondant Glaze. Cool the coffee cakes on a cooling rack. Decorate the cooled cakes with Basic Sugar Glaze and chopped nuts.
Notes: Method: Straight dough
4 ounces Unsalted butter, melted
1 pound Cocoa Streusel
Fondant Glaze, as needed
Basic Sugar Glaze, as needed
Chopped nuts, as needed
Yield: 2 Cakes
1. Grease two 8-inch (20-centimeter) cake pans and line with parchment paper. Set aside.
2. Divide the dough into two equal pieces. Roll out each piece of dough into a 10-inch (25-centimeter) rectangle. Brush the dough with 4 ounces (120 grams) melted butter and sprinkle it with 8 ounces (240 grams) of the Cocoa Streusel Topping.
3. Roll up each piece of dough into a cylinder then coil the cylinder and place in the prepared cake pans. Sprinkle the dough with the remaining 8 ounces (240 grams) Cocoa Streusel Topping.
4. Proof the cakes until doubled in volume, approximately 1 hour. Bake at 350°F (175°C) with a short burst of steam at the beginning of baking until golden brown and baked through, approximately 25 to 30 minutes.
5. Remove the coffee cakes from their pans. Brush the hot cakes with Fondant Glaze. Cool the coffee cakes on a cooling rack. Decorate the cooled cakes with Basic Sugar Glaze and chopped nuts.
Notes: Method: Straight dough