Signature Recipes

Cherry and Chocolate Coffee Ring with Kirsch

From Kneadlessly Simple: Fabulous, Fuss-free No-knead Breads 2009 by Nancy Baggett, John Wiley & Son, Inc.

Attractively yet effortlessly shaped in a Bundt, kugelhopf, or angel cake pan or large ovenproof ring mold, this delectable sweet bread makes a festive holiday brunch, teatime, or coffee-klatch treat. I took my cue from the inspired German custom of pairing cherries with kirsch (a heady cherry brandy) and chocolate. It’s all right to skip the kirsch if you don’t have it on hand or prefer to avoid spirits, but it does highlight the cherry flavor and lends a heavenly fragrance. The aroma that fills the kitchen during baking is almost enough reason to make this bread.

Garnish this coffeecake with Transparent Powdered Sugar Glaze or Chocolate Drizzle or both (recipes below).

Yield: 1 large loaf, 12 to 14 portions or slices

2 1⁄4 cups (11.25 ounces) unbleached all-purpose white flour,
     plus 2⁄3 cup (3.33 ounces), plus more as needed
3⁄4 teaspoon table salt
1 teaspoon instant, fast-rising, or bread machine yeast
1 cup ice water
3 1⁄2 tablespoons kirsch (clear cherry brandy), or orange juice,
     if preferred
1 1⁄4 cups dried sweetened cherries (avoid dried-out, hard ones),
     rinsed under hot water and drained well
Flavorless vegetable oil for brushing
6 1⁄2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled slightly
1 large egg, at room temperature
1 cup (6 ounces) chopped (chocolate mini-morsel size) bittersweet or semisweet chocolate

Dissolve the salt, and yeast. Vigorously stir in the water and kirsch (or orange juice), scraping down the bowl sides and mixing until the dough is thoroughly mixed. If necessary to facilitate mixing, stir in more water to yield a firm, but not hard-to-stir, dough. Evenly fold in the cherries. Brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate the dough for 3 to 8 hours. Then let the dough rise at cool room temperature for 12 to 18 hours.

Second rise
Stir together the sugar and butter, then stir in the egg until smooth. Vigorously stir the mixture and the chocolate into the dough until evenly distributed. (If preferred, use a dough hook and heavy-duty stand mixer on low.) Add in a cup of the flour, then, if necessary, enough more to yield a very firm dough, scraping down the sides carefully. Turn out the dough out into a well-oiled or nonstick spray–coated Bundt pan, angel food pan, or other 10- to 12-cup tube pan. Smooth and even out the surface with a well-oiled rubber spatula. Cover the bowl with nonstick - spray–coated plastic wrap.

Let rise using any of these methods
For a 2- to 3-hour regular rise, let stand at warm room temperature. For a one- to two-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. For an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough has increased about a quarter over its deflated size. (Don’t worry if the dough doesn’t expand much during the rise; it will rise a lot in the oven.)

Baking preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375ºF.

Baking
Bake on the lower rack for 30 to 35 minutes, until the top is nicely browned. Cover the top with foil and continue baking for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or an instant-read thermometer inserted in the thickest part registers 205º to 207ºF). Then bake for another 5 to 10 minutes to ensure the interior is baked through. Cool on a wire rack for 15 minutes. Run a knife around the center tube and sides to loosen the loaf, then invert it onto the rack. Add the glaze while the coffeecake is still warm and the chocolate drizzle when cooled.

Serving and storing
Slices best when cool, but is good slightly warm or at room temperature. Cool completely before storing airtight in plastic or foil. Keeps at room temperature for two days, and may be frozen, airtight, for up to 2 months

Transparent Powdered Sugar Glaze
1⁄2 cup powdered sugar, sifted after measuring if lumpy
3 tablespoons kirsch, Calvados, peach schnapps, apricot brandy, or orange juice
1 tablespoon water
1⁄8 teaspoon almond extract, or 1⁄4 teaspoon vanilla extract, or 4 to 5 drops Fiori di Sicilia (Flowers of Sicily) extract, or 1⁄4 teaspoon finely grated lemon zest

This thin glaze is a nice, subtle finishing touch, adding a light sheen, seductiveflavor, and hint of sweetness. It gradually disappears into thedough, infusing the interior with flavor and moistness. The basic recipe can be tailored to enhance different breads by changing the particular brandy or other type of spirits used. As a general rule, kirsch pairs particularly well with cherry and cranberry; Calvados with apple; and orange juice with citrus and spice breads.

In a small saucepan, whisk together the sugar and spirits (or juice) until smooth. Stir in the water. Bring the mixture just to a full boil over medium heat. Remove from the heat. Stir in the extract (or zest). Immediately brush the glaze evenly over slightly warm bread or coffeecake using a pastry brush (or dab on with a damp paper towel).

Glossy Chocolate Drizzle
1⁄2 cup powdered sugar, plus more if needed
1 1⁄2 tablespoons good-quality unsweetened cocoa powder
3 tablespoons hot water or fresh hot coffee
1 tablespoon light corn syrup
1 ounce (about 3 1⁄2 tablespoons) finely chopped unsweetened chocolate or ultra-bittersweet chocolate

As its name suggests, this glaze has a beautiful sheen and looks wonderfully appetizing. Drizzle over any coffeecake or sweet bread that can benefit from a pleasantly chocolaty accent.

Sift the powdered sugar and cocoa powder into a small, heavy saucepan. Stir in the water and corn syrup and bring to a boil over medium heat, stirring constantly. Boil for 1 minute; immediately remove from the heat.Place the chocolate in a small, deep bowl and pour the cocoa mixture over it; don’t stir. Let the mixture stand for three to four minutes, until the heat melts the chocolate. Stir until completely smooth, then let cool to warm; it will gradually thicken and develop a drizzling consistency as it stands. If it stiffens too much, thoroughly stir in a little warm water. Drizzle the warm mixture decoratively over the coffeecake or bread. Then let stand until completely cooled. The glaze will set up glossy and will firm up in about an hour.