Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (35 page)

KS Quotient

Fairly Simple: Very decorative looking. Hand-shaping required.

1 batch
All-Purpose Enriched Sweet Dough
, ready for the second rise

Unbleached all-purpose white flour as needed

Apple Filling

2/3 cup granulated sugar

3 tablespoons unbleached all-purpose white flour

1¼ teaspoons ground cinnamon

1 tablespoon cold unsalted butter, cut into bits

2¾ cups peeled and diced (¼-inch pieces) Granny Smith, Winesap, or other tart cooking apples

Cream Cheese Filling

One 8-ounce package cream cheese, at room temperature

3½ tablespoons granulated sugar

1 large egg yolk, at room temperature

½ teaspoon vanilla extract

¼ teaspoon finely grated lemon zest ,or 1/8 teaspoon almond extract or vanilla extract

Powdered Sugar—Lemon Drizzle
for garnish

Second Rise
Thoroughly stir the dough, adding more flour if necessary to yield a very stiff consistency. Dust the dough all over with flour, then work it into the surface with flour-dusted fingertips. Let the dough rest, covered with plastic wrap, for 10 to 15 minutes. Line several very large baking sheets with baking parchment.

Prepare the Apple Filling
In a heavy medium saucepan, thoroughly stir together the sugar, flour, and cinnamon. Stir in the butter and apples. Cook, stirring, over low heat until the apples begin to release their juice, about 5 minutes. Raise the heat slightly and cook, stirring, until the mixture thickens and the apples soften a bit, about 5 minutes longer. Set aside until cool. (May be made up to 4 days ahead. Cover and refrigerate; bring back to room temperature before using.)

Prepare the Cream Cheese Filling
In a small deep bowl, vigorously stir or beat together the cream cheese, sugar, egg yolk, vanilla, and lemon zest until completely smooth and well blended. Cover tightly. (May be made up to 2 days ahead. Cover and refrigerate; bring back to room temperature before using.)
Coat an 18-inch-long sheet of baking parchment with nonstick spray, then generously dust it with flour. Turn out the dough onto the center of the parchment. Evenly dust the dough with flour, then pat it into a rectangle with flour-dusted fingertips. Dusting with more flour as needed to prevent sticking, stretch and press out the dough into an 7 x 16-inch evenly thick rectangle; lift it several times and dust the parchment to ensure against sticking. Spread the surface evenly with the cooled apple filling to within ¼ inch of the edge all around.
Tightly roll up the dough from a 16-inch side to form a long pinwheel log; use flour-dusted hands, dust with more flour as needed, and lift up the parchment to assist the rolling as you work. Pinch the seam tightly closed all along the log length to prevent it from unrolling and leaking, then turn seam-side down. Stretch the log out from the center until evenly thick along its length and about 18 inches long. Using well-oiled kitchen shears or a large, sharp, oiled serrated knife, cut off and discard the uneven ends. Cut the log in half, then cut each half into 8 equal slices; they will be somewhat soft. Using an oiled wide-bladed spatula, transfer the slices to the parchment-lined baking sheets, spacing about 3 inches apart. Pat each slice down to flatten, then press down in the center to form a deep, 1¼-inch diameter well in each. Divide the cream cheese filling among the pastry wells. Tent the pans with nonstick spray—coated foil.

Let Rise Using Either of These Methods
For a 1½- to 2½-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the pastries have doubled in size and are about 3½ inches in -diameter.

Baking Preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350°F.

Baking
Bake on the lower rack for 15 to 20 minutes, or until the pastries are well browned. Then cover the pans with foil to prevent further browning and bake for 5 to 7 minutes more (or until the center registers 204° to 205°F on an instant-read thermometer) to ensure the centers are done. Cool the pastries on a wire rack set over a baking sheet for at least 5 minutes. Then garnish by drizzling the Powdered Sugar—Lemon Drizzle back and forth over the pastry tops. Let cool slightly, then serve.

Serving and Storing

Cool thoroughly before storing so the drizzle can set. Store airtight in a single layer in a plastic container. The pastries will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Reheat, tented with foil, in a 350°F preheated oven before serving.

KS Quotient

Easy: Most ingredients added before the first rise. No hand-shaping.

Banana quick breads are always popular, and now that a rather simple yeasted, chocolate chip—studded version can be made without kneading, I hope it will catch on, too. The combination of banana and chocolate is spectacular, and, since the ring is shaped as it bakes in a Bundt or other decorative tube pan, it also looks terrific.

For a milder, sweeter flavor, accent the coffeecake with the
Glossy Chocolate Drizzle
; for a significant bittersweet presence suited to serious chocolate fans, cover the entire top with
Chocolate Ganache Glaze
.

Yield: 1 large Bundt-style loaf