No-Knead Chocolate Babka
Yeast-risen chocolate-swirled sweet bread—like brioche on steroids. Impress brunch crew with zero kneading hassle!
COST $12-15 (bread flour plus good chocolate adds up)
Equipment
- Mixing bowls
- 10-inch tube or bundt pan
- Rolling Pin
- oven thermometer
- Whisk
Ingredients
- 1 cup whole milk, lukewarm
- 1 tbsp instant yeast
- 3½ cups bread flour
- 6 tbsp unsalted butter, melted
- 2 large eggs
- ½ cup sugar
- 1 ground ground cardamom
- 1 tsp salt
Filling
- 4 oz semisweet chocolate
- 1½ tsp ground cinnamon
- 2 tbsp cocoa powder
- 4 tbsp soft butter
Instructions
- Whisk milk and yeast. Add eggs, butter, sugar, and vanilla.
- Stir the dry ingredients (flour, salt, and cardamom) into the wet ingredients to form a shaggy dough.
- Let it rise at room temperature for 2-3 hours, covered, until it has doubled in size.
- Refrigerate 3 hours or more (overnight boosts flavor).
- Roll into a 12x16 rectangle on a floured surface. Spread butter, sprinkle chocolate, cinnamon, and cocoa.
- Roll into a tight cylinder, pinch seams, twist into a greased tube pan.
- Egg wash and proof for 30 minutes.
- Bake at 375°F for 45 minutes to golden and 195-200°F inside. Cool fully.
Notes
No-knead equals lazy baker wins, but the plan rests.
Bread flour plus chill time yields pro-level fluff. Skip cardamom if you're not adventurous.
Bread flour plus chill time yields pro-level fluff. Skip cardamom if you're not adventurous.
Nutrition (per slice)
- Calories: ~400 kcal
- Carbohydrates: 55g
- Fat: 15g
- Protein: 8g
- Fiber: 3g