Blueberry Sweet Potato Brioche Coffee Cake

This Blueberry Sweet Potato Brioche Coffee Cake, made with sweet potato KAMUT brioche dough, and filled with a lightly sweetened, no-cook blueberry chia jam, is a mouthful of blueberry goodness.

Yeasted Blueberry Coffee Cake was the challenge for the Bread Baking Babes for August. Judy of Judy’s Gross Eats inspired us to make no-knead brioche coffee cake layered with blueberry skillet jam based on the method from Artisan Bread in Five Minutes.

I took some liberties with this challenge. I kept the theme of blueberry jam and brioche but went about it a little differently.

Instead of using the ABin5 brioche, I made sweet potato brioche based on the method we learned in the Charlotte master bread class I attended earlier this year.

Then, I layered the coffee cake with a no-cook, chia-based jam inspired by the Easiest Fruit Jam from Food 52.

I have been enjoying a lot of smoothies recently, and I almost always include a tablespoon of chia seeds in them.  So when this chia-based jam popped up in my inbox, I knew it was something I needed to try.

The blueberry-filled coffee cake provided the perfect opportunity to experiment.  If you want the berry flavor without the fuss, this is the way to go – assuming you like the texture of chia seeds, that is.

Don’t let the fact that this dough has sweet potatoes in it deter you, this is a delicious dough.  The sweet potatoes give it a beautiful color and provide moistness.  You don’t even taste the sweet potatoes.

The brioche utilizes an overnight sponge preferment to provide some extra lift to the dough.  Because it is brioche, it does include a good portion of butter and some sugar, which acts as a tenderizer.  I was tempted to omit the sugar in the dough, but I opted to omit the refined sugar in the jam and flavor it with maple syrup.

We made a completely whole wheat version in Charlotte; however, this one is made with a portion of sprouted whole grain Khorasan flour by One Degree Organics, and white Khorasan flour which was graciously provided by Jamie, with KAMUT International, in partnership with Montana Flour and Grains, Inc.

Depending on what size pan you use and how much jam is spread on the layers, you could end up with more of a pastry than a cake, which is what happened the second time I made this coffee cake.  If you want more cake than jam, just use a light hand when you spread the jam between the layers.

The brioche formula below yields enough for three 9-inch coffee cakes or two larger coffee cakes, or make one coffee cake and use the remaining dough to make rolls.   A streusel topping made of oats, flour, brown sugar, cinnamon, and butter provides the finishing touch just before baking.  It is not low fat/low sugar but it is unique.  Just enjoy it in moderation and share.  It’s less calories that way.

Blueberry Sweet Potato KAMUT Brioche Coffee Cake

Makes: Three 9-inch Coffee Cakes, Two larger coffee cakes, or One Coffee Cake and several brioche rolls

Schedule for preparing the Coffee Cake:

Day 1 – Prepare the Sponge preferment, Chia Jam, Streusel Topping

Day 2 – Assemble the coffee cake and bake

Sponge Preferment:

• 125 grams whole wheat flour (I used sprouted khorasan flour)
• 100-125 grams milk, 70 degrees F.  (I used almond milk) *
• .2 grams /pinch instant yeast

*Flour made from Khorasan wheat absorbs more liquid. If you use a different wheat, add 100 grams of milk instead of 125 grams.

Place the milk in a small bowl.  Stir in the yeast and dissolve in the milk.  Add the flour and mix until well combined.  Cover the bowl and let it rest for 10-12 hours at room temperature. If you are short on time or just want to speed up the sponge process, increase the temperature of the milk to 80 degrees F, and use 2 grams (3/4 tsp.) instant yeast.  Then, let the dough rest for 3-4 hours.  This is what I did. 

Main Dough:

• Sponge preferment, all of the above
• 100 grams whole grain flour (I used sprouted Khorasan flour)
• 285 grams all-purpose flour (I used white Khorasan flour)
• 250 grams butter, unsalted / 2 sticks & 1 Tbsp.
• 12 grams salt
• 50 grams sugar
• 6 grams instant yeast **
• 5-6 whole Eggs, room temperature (If your sweet potato mash is moist, you can probably get away with using 4)
• 125 grams Sweet Potato, roasted (I had a smaller sweet potato that was only 105 grams so I used 5 eggs)

** I used the full amount of yeast called for; however, because I increased the amount of yeast used in the sponge, and allowed the final dough to cold ferment in the refrigerator overnight, I think I could’ve reduced the amount of yeast in the final dough.

Mix the flour, yeast, room temperature eggs, roasted sweet potatoes, and sponge loosely using a Danish dough whisk, wooden spoon, or dough scraper.  Cover and let rest for 20-25 minutes.

Add the salt, and sugar and mix until the gluten develops.

Gradually add in the butter and incorporate using your fingers until the gluten is developed.

Cover and let the dough rest for 60 minutes, then give it the first stretch and fold.

Re-cover, then let it rest for 60 minutes, give it another stretch and fold.

Re-cover, then place the dough in the refrigerator.  Let it rest for 60 minutes. Perform the third stretch and fold.

At this point, the dough can be divided, proofed, and baked, or placed in the refrigerator overnight for 8-12 hours.

Make the Jam

While the dough is proofing on the counter or in the refrigerator, make the chia jam.

For one 9-inch coffee cake, you’ll need the following:

• 1 1/2 – 1 3/4 cups blueberries – fresh or frozen (If you use frozen, you may also need to add a couple of teaspoons of water)
• 3-5 tablespoons or more, chia seeds.  If you want thick jam, use more chia seeds.
• 1 1/2 tablespoons syrup (maple syrup, honey, sorghum, agave) – add/subtract to taste
• 2 1/2 teaspoons lemon juice (or other citrus juice or vinegar)
• 1 pinch salt – makes fruit taste fruitier but can omit if desired

Mix everything in a blender for a smoother consistency.  If you want it chunky, feel free to mix in a bowl by hand.

Refrigerate for at least 30 minutes, or until the jam is the thickness you desire.  If it is too thick, you can add more fruit.  If too loose, add more chia seeds.

Make the Streusel Topping:

• scant 1/3 cup rolled oats
• 1/3 cup white KAMUT flour
• scant 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• Pinch salt
• 2-3 tablespoons unsalted butter, softened

In a bowl mix together the flour, sugar, cinnamon, and salt. Add the soft butter and work it into the sugar mixture with your fingers.

Assemble the Coffee Cake:

The next day, remove the dough from the fridge and divide into 3 equal portions – about 12-14 ounces each.  If you don’t plan to use the remaining dough immediately, put 2 dough balls in a lightly-greased plastic bag and place into the refrigerator for a few days, or the freezer for longer keeping.

Dividing the remaining dough ball into 3 equal pieces and let the pieces relax a few minutes before rolling.

Roll out each dough ball into disks that will fit comfortably into the spring-form pan. Don’t worry if the edges go up slightly on the sides.

Lay one of the disks into the pan. Cover with 1/3 of the jam, spreading out, but not quite to the edges.

Repeat this with the remaining two disks of dough and jam.

Cover the pan and allow to rest for 1 hour to 1 1/2 hours, depending on the warmth of the kitchen.

While the coffee cake is resting and rising, set out or prepare the streusel topping.

Preheat the oven to 350°F.

Add the streusel to the pan just before baking, otherwise it will get soggy from the jam.

Scatter the streusel over the top, so it is still in pieces, don’t press it down.

Bake for about 45 minutes. Let it cool in the pan for 10 minutes before removing the sides of the pan.

Let cool for 20 minutes before cutting to allow the bread layers to set or cool longer and serve at room temperature.

Enjoy a slice now and freeze some for later.

 

 

 

For inspiration, take a look at the breads the Babes made:

• blog from OUR kitchen – Elizabeth
• A Messy Kitchen – Kelly
• Judy’s Gross Eats – Judy
• Karen’s Kitchen Stories – Karen
• Bread Experience – Cathy
• Feeding My Enthusiasms – Elle
• Thyme for Cooking – Katie
• My Kitchen in Half Cups – Tanna
• My Diverse Kitchen – Aparna

 

Happy Baking!

Cathy