Tuscan-Style Coffeecake Recipe

Name: Tuscan-Style Coffeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: bread dough; 1 cup water; 3 tablespoons water; 3 3/4 cups european-style artisan bread flour; 1/4 cup butter (unsalted); 1 large egg; 2 tablespoons sugar; 2 tablespoons instant yeast; 1 1/4 teaspoons salt; 1/4 teaspoon vanilla extract; nut and dried fruit filling; 1 cup toasted walnuts, coarsely chopped; 3/4 cup chopped dates; 3/4 cup golden raisin; sugar, topping; 2 tablespoons sugar; 1/2 teaspooon vanilla extract; 2 teaspoons water

Servings: persons

bread dough
1 cup water
3 tablespoons water
3 3/4 cups european-style artisan bread flour
1/4 cup butter (unsalted)
1 large egg
2 tablespoons sugar
2 tablespoons instant yeast
1 1/4 teaspoons salt
1/4 teaspoon vanilla extract
nut and dried fruit filling
1 cup toasted walnuts, coarsely chopped
3/4 cup chopped dates
3/4 cup golden raisin
sugar, topping
2 tablespoons sugar
1/2 teaspooon vanilla extract
2 teaspoons water

1
Combine the dough ingredients, mixing and kneading to form a smooth supple dough. Place the dough in a bowl, cover, and let it rise abouit 1 hour.
2
For the nut and dried fruit fillling: mix 1 cup toasted walnuts, coarsely chopped. 3/4 cup raisins, 3/4 cup golden raisins.
3
Gently deflate the dough and knead in the nuts and fruit. Shape the dough into a flat ball, and place it in a 9-ionch round pan. Cover the pan and allow the loaf to rise for 30 minutes or till it barely crests over the top of the pan.
4
Combine the sugar, vanilla, and water. Drizzle over the top of the risen bread. Bake the bread in a preheated 350-degree over for 35-45 minutes, until it's golden brown and the internal temperature registers 190 degrees. Remove it from the oven, wait 5 minutes, then carefully turn it out of the pan. Allow it to cool before cutting.Yield: 1 round loaf.

830

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: bread dough, 1 cup water, 3 tablespoons water, 3 3/4 cups european-style artisan bread flour, and more.

Yes, Tuscan-Style Coffeecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tuscan-Style Coffeecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions