Serious Eats: Recipes
No Knead Chocolate Babka
[Photograph: Yvonne Ruperti]
This is as fuss-free a babka as you can get. But you wouldn't guess it from the results— the dough bakes up into a buttery, cardamon and cinnamon scented loaf rolled around a chocolate filling.
Notes:
- Dough will develop more better flavor is left to rest overnight.
- Dough can be kept in fridge for 3 days before baking.
- If dough sticks while rolling into cylinder, a bench scraper helps to release dough.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore and is currently at work constructing her new blog, shophousecook.com .
