Mets la main à la pâte - Yeasted Meringue Coffee Cake - A Daring Baker's Challenge

This months Daring Baker's challenge was to make a lovely Brioche type bread that can be adapted with many different types of fillings.
When I found out about it I decided to do some testing of the recipe to see what it would be like, and let me tell you this is a winner!!
The first batch I made was filled with chocolate chips, Nutella and caramelized almonds. It went so quickly in my house I didn't even have time to take any pictures!


I decided to try another batch with a savoury filling as I'd seen some other Daring Baker's do, and thought it could be interesting with the meringue inside. This next batch was like a rolled up pizza with homemade passata, sun dried tomatoes and mozarella. Now I know it sounds disgusting having all that savoury goodness with a meringue filling and sweet bread, but I am telling you TRY IT. Once again that one went too fast to take any pictures (mostly at my hands). I reckon if you were really adverse to the sweet and savoury you could substitute the meringue for a bechamel sauce.


So the last batch I tried reverted to a sweet filling again, and honestly this bread/ cake can take anything and still taste delicious!
Below you can see the recipe for the filling for my ginger and cinnamon apple meringue coffee cake (the full dough recipe can be found here), but don't be afraid to alter the recipe for any kind of filling you like. 
In the instructions they said that you should let the dough rise for about 1 hour at first. I actually forgot about my dough and let it rise for 3 hours, but I think it worked really well as the dough was much more pliable than the first two batches I made.
Also don't be afraid of the meringue escaping it actually seeps into the dough really well and if you are lucky you get some lovely gooey remnants once its cooked.


The March 2011 Daring Baker's Challenge was hosted by Ria of Ria's Collection and Jamie of Life's a Feast. Ria and Jamie challenged  The Daring Baker's to bake a yeasted Meringue Coffee Cake.

Ginger and cinnamon apple meringue coffee cake


Ingredients


2 green apple or cooking apples
50g vanilla sugar
1 tsp cinnamon
1 tsp ground ginger
1tsp maple syrup
squeeze of fresh lemon juice


Method
1. Peel and core the apples then cut them into small chunks.
2. In a pan put the apples, sugar, syrup, cinnamon, ginger and lemon juice. On a low heat let the apples cook down until they have absorbed all the sugar liquid and have become soft but still have some bite.
3. Assemble the cake as per the original recipe but spread the apple mixture over the meringue and then sprinkle a bit more cinnamon and ginger on top. I left out the egg wash but you can use it if you like.