Individual cinnamon coffee cakes with chocolate-cherry-almond swirl

The rich ingredients of these coffee cakes call for an equally rich and assertive dough to hold them—brioche. Brioche dough is naturally tacky, so working with it cold helps to minimize the stickiness during shaping. This coffee treat is great hot out of the oven, stores well, and freezes like a dream.

YIELDS: 8 coffee cake

INGREDIENTS:

THE DOUGH:

• 1/2 cup warm whole milk (about 105°F)
• 1 1/2 tsp. active dry yeast
• 1/3 cup plus 2 tsp. granulated sugar
• 9 oz. (2 cups) unbleached all-purpose flour
• 1/2 tsp. table salt
• 1 tsp. ground cinnamon
• 2 large eggs, lightly beaten
• 5 oz. (10 Tbs.) very soft unsalted butter
• 1/2 cup sliced almonds, toasted

THE FILLING:

• 4 oz. semisweet chocolate
• 6 oz. (about 1 cup) dried cherries
• 1 cup sliced almonds, toasted
• 1/3 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1 large egg, separated
• 1/2 tsp. whole milk

THE GLAZE:

• 1 cup confectioners’ sugar
• 4 to 5 tsp. strong brewed coffee

INSTRUCTIONS:

THE RICH COFFEE CAKES:

The rich ingredients of these coffee cakes call for an equally rich and assertive dough to hold them—brioche. Brioche dough is naturally tacky, so working with it cold helps to minimize the stickiness during shaping. This coffee treat is great hot out of the oven, stores well, and freezes like a dream.

MAKE THE DOUGH:

1. A day before baking, make the dough: In the bowl of a stand mixer, gently whisk the warm milk with the yeast to combine. Sprinkle with 2 tsp. of the sugar. Let the yeast proof until air pockets float up, making the mixture look spongy, 5 to 10 minutes.
2. Add the remaining dough ingredients and mix with the paddle attachment on medium-low speed until the dough comes together, and then continue mixing for 6 minutes to knead the dough, scraping down the sides of the bowl once or twice. The dough should be loose and seem more like a tacky batter.
3. Immediately scrape the dough into a greased bowl that’s at least twice the dough’s size, cover tightly with plastic wrap, and refrigerate overnight.

MAKE THE FILLING:

The next morning, put the chocolate in a food processor and pulse to chop coarsely. Add the dried cherries, almonds, sugar, and cinnamon and pulse until quite fine. Add the egg white and process just until the ingredients form a rough paste. (Cover and refrigerate the leftover yolk.)

ASSEMBLE THE BREAD:

1. Grease 8 cups of a 12-cup muffin pan. Scrape the chilled dough onto a liberally floured surface. Using a well-floured rolling pin, gently roll the dough into a rectangle about 8×12 inches. Work quickly; the warmer the dough gets, the harder it is to handle. Spread the filling by hand over the dough, leaving a 1-inch border on all four sides. It’s all right if it’s a bit uneven. Starting with a long side, roll the dough into a log shape. If the dough sticks to the work surface, use a bench knife or a spatula to lift it.
2. Brush the excess flour from the top and sides of the dough roll. Using a sharp knife, trim the ends of the roll just enough to expose the spiral of filling. Discard the trimmings. Cut the roll into 8 equal slices (each 1 1/2 to 2 inches wide). Set each slice spiral side up in a greased muffin cup, brushing the flour from the bottom of each piece as you go. Press very gently to be sure each
   piece reaches the bottom of the cup. Pour a few tablespoons of water into the empty, ungreased cups