Chocolate Potato Coffee Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients:

• For the Dough:
• 1/2 pound baking potatoes, such as russets, scrubbed
• One 1/4-ounce package active dry yeast
• 1/4 cup granulated sugar
• 3-1/2 to 4 cups all-purpose flour
• 2 large eggs, at room temperature, lightly beaten
• 6 Tablespoons (3/4 stick) unsalted butter, melted and cooled
• 1/2 teaspoon salt
• .
• Nonstick spray for greasing bowl
• Silicon baking mat or parchment paper for the baking sheet
• 
  
• For the Filling:
• 1 cup chopped pecans
• 1 cup chopped golden raisins
• 1/2 cup packed light brown sugar
• 1-1/2 teaspoon ground cinnamon
• 6 Tablespoons (3/4 stick) unsalted butter, melted and cooled
• For the Topping:
• 1 large egg, at room temperature
• 2 Tablespoons wate
• 1 Tablespoon granulated sugar

Preparation:

Permit the reserved potato water to icy to between 115 degrees F and 105 degrees F. Sprinkle the yeast in to it, stir to dissolve, then proof for ten minutes, or until the yeast is bubbly. 

Bring a medium pot of salted water to a boil over high heat. Meanwhile, peel the potatoes and cut them in to 1-inch pieces. Boil them until soft when pierced with a fork, about 12 minutes. Reserve 1/2 cup of the potato cooking water in a tiny bowl. Drain the potatoes and icy for five minutes. Press them through a potato ricer in to a massive bowl. Set aside to icy for at least ten minutes. 

Stir the granulated sugar and one cup of the flour in to the riced potatoes, then add the proofed yeast and its potato water. Stir until combined, cover the bowl with plastic wrap, and set aside in a warm, dry place to double in bulk, about 30 minutes. 

Stir down the sponge mixture with a wooden spoon, then stir in 2-1/2 cups flour, the eggs, butter, and salt. Turn the dough out onto a lightly floured work surface and knead by pressing in to it with the heel of hand while pulling it with the other. Knead for 8 minutes, or until the dough becomes smooth and elastic. You may need to add more flour, but be sparing and add  to keep the dough from sticking. Form the dough in to a ball. (Alternatively, you can knead the dough in a stand mixer fitted with a dough hook. Place the dough in the bowl, then knead at medium speed for five minutes.) 

Meanwhile, make the filling. Toast the pecans in a medium skillet set over low heat. Toss and stir for four minutes, until aromatic. Place them in a medium bowl and mix in the raisins, brown sugar, and cinnamon with a wooden spoon. Stir in the melted butter until the mixture is damp and dense; set aside. Line a massive baking sheet with a silicon baking mat or parchment paper. 

Spray a massive neat bowl with nonstick spray, place the kneaded dough in the bowl, and flip it over to coat it with the spray. Cover the bowl with plastic wrap and set aside in a warm, dry place to double in bulk, about an hour. 

When the dough has doubled in bulk, punch it down by gently pushing your fist in to its middle. Turn it out onto a lightly floured work surface and roll it out to a 12 x 20-inch rectangle. Spread the pecan filling evenly over the dough, leaving a 1/2-inch border along the long sides. Beginning with of the long sides, tightly roll the dough in to a tube, then bend the tube until its ends meet to generate a ring. Place the ring on the prepared baking sheet, seam side down. Cover loosely with a neat kitchen towel and set in a warm, dry place to double in bulk, about an hour. 

Meanwhile, position the rack in the midst of the oven and preheat the oven to 350 degrees F. For the topping make a wash by lightly whisking the egg and water in a tiny bowl. 

After the ring has doubled in bulk, brush the egg wash over its top, then sprinkle the ring with the sugar. With a sharp knife, make six evenly spaced, diagonal slashes across the top of the ring. 

Bake for 40 minutes, or until golden. The cinnamon filling may bubble out of the slashes on the top. Icy on a wire rack for ten minutes, then serve; or icy and wrap in wax paper to store at room temperature for up to days. The ring may even be frozen, sealed tightly in plastic wrap, for up to months.

Chocolate Potato Coffee Cake: Substitute 1 cup semisweet chocolate chips for the raisins in the filling. 

Yield: 12 servings