Jeffrey Hamelman

Brioche Coffee Cake with Cheese Filling, Fruit, and Streusel

Preparation info
  • Yield:

    2

    brioche coffee cakes, 9 to 10 inches in diameter
    • Difficulty

      Complex

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

I Had Great Success for years selling these coffee cakes at my bakery in southern Vermont. I used apricot halves or tart cherries for the fruit. Thinly sliced peaches or plums are delicious; the plums dye the cheese filling a subtle soft hue, a treat for the eye when the coffee cake is sliced.

Ingredients

Dough

U.S. Metric Home

Method

  1. To Make the Cheese Filling: In a planetary or stand mixer, use the paddle attachment and beat the cream cheese and ricotta just until they are smooth. Add the sugar and mix until smooth, followed by the eggs and vanilla, then the melted butter and finally the sifted flour, until all are incorporated. The filling can also be mixed by hand using a long handled plast