Mix the water, yeast, salt, honey, and melted oil in a large bowl. There should be enough space above the dough for it to rise in the refrigerator.
Mix in the flour without kneading, using a spoon, dough whisk, or a stand mixer (with paddle). The dough will be loose but will firm up when chilled. Do not try to work with it before chilling.
Cover the bowl loosely and allow to rest at room temperature for 2 hours. Then refrigerate for at least 3 hours. The dough can be used as soon as it is thoroughly chilled. Refrigerate the container and use over the next 5 days.
The recipe can be halved. Even a half recipe will provide enough dough for two separate bakes. I quartered the recipe. If your dough is too hard, let it sit at room temperature for a little while till it is manageable. If you leave it too long it will become too soft to work with.
Make the Skillet Jam :
Cook the berries, sugar and lemon juice until the fruit juices are thick enough that you can run the spoon across the bottom of the skillet or pan and it doesn’t immediately fill in. It should be the consistency of honey.
You are welcome to experiment with other fruits. This can be made ahead.
For the Oatmeal Streusel Topping :
In a bowl mix together all the ingredients with your fingers till crumbly, adding the oil last. Keep aside. You can also make this while the dough is rising.
Assembling the Coffee Cake :
If you’re making a quarter of the recipe, divide the dough into three equal portions.
If using half the recipe, first take 16 ounces of dough (about 450gm or 2 cups approximately) for a 9” spring form pan. You can use 12 ounces (about 350gm or 1 1/2 cups approximately), for an 8” spring form pan.
Divide the dough into 3 pieces, shape them into balls and then roll out into disks that will fit comfortably into your spring form pan. I used an 8” spring form pan. It’s okay 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.
Loosely cover the pan and allow to rest for 1 hour to 1 1/2 hours, depending on the warmth of the kitchen. It should look a bit puffy.
Add the streusel to the pan just before baking, otherwise it will get soggy from the jam. Just scatter it over the top, so it is still in pieces, don’t press it down.
Bake the coffee cake at 180C (350F) 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 room temperature.