Martha Stewart's Yeasted Chocolate Coffee Cake:
1 recipe = 1 loaf
1 slice: 520 calories
26.2 g fat
68 g carbohydrates
34.6 g sugar
7 g protein
Trish's Chocolate Streusel Bread:
1 recipe = 3 loaves (I doubled the recipe and made 3 smaller loaves instead of 2 huge ones)
1 slice: 285 calories
12.7 g fat
40 g carbohydrates
17.5 g sugar
4.1 g protein
Obviously the main alteration was serving size - the original recipes's slices were so tall and large, that I decided that by making an extra loaf with a double recipe would bring the slices back into normal size. Portion size is always key to healthful, balanced nutrition (and cooking!).
Next, I cut the amount of butter and sugar (always the best and easiest way to reduce fat and calories). It still retains its chocolate filling, streusel topping and tender, buttery bread - but its decadence is no longer over-the-top.
Here's a photo version of the recipes steps:
Here's the "Cinderella" or made-over version of the recipe:
Chocolate Streusel BreadDough:
In mixing bowl, add:
4 1/2 tsp. dry yeast (2 packages)
1 1/2 cups warm, low-fat milk
1/2 cup sugar
Let sit 5 minutes.
6 cups flour
1 stick butter well-softened (remember this is making 3 loaves so don't freak out)
Beat with dough hook until it forms a sticky dough. Place in a greased bowl, cover then refrigerate overnight. (Since I like to have this as a brunch, I make the dough the night before as well as the filling and streusel, then in the morning I just assemble, let rise 30 minutes and bake. You can just let the dough double in size, then proceed.)
2 cups dark chocolate chips
2/3 cup sugar
4 tsp. cinnamon
6 Tbsp. softened butter or spread
Mix well together until crumbly.
1/2 cup powdered sugar
1/2 cup flour
5 Tbsp. softened butter
Cut together with pastry blender until it forms a coarse-meal texture.
Once dough has risen once, punch down, divide into three equal parts and roll each out into a rectangle (about 16"x8"). Spread chocolate filling over the dough, leaving a small border. Roll up the dough as if you were making cinnamon rolls. Pinch the seams and ends. Fold the roll in half, then twist (see photos above). Place in a well greased loaf pan (you may want to use parchment paper in the bottom of the loaf pan to ensure it comes out intact). You now have 3 loaves. You can brush with an egg wash (1 Tbsp. beaten egg) but this is optional. Sprinkle with the streusel topping. I decided to only bake 2 loaves and freeze one. (This is the point where you should freeze it. Then when you just have to remove from the freezer - thaw, let raise and bake at your leisure.) Let the loaves raise for about 30-45 minutes. Bake at 350∘ for 45-50 minutes until deep, golden brown and the internal temperature reaches 200∘ (this means your bread won't be dough inside).
Let cool slightly before slicing. Each loaf serves 10. For nutrition information - see above.