We layer the cuttings of our Angel biscuits and roll them into a sheet. We tri-fold the sheet and let the dough rest overnight. We roll the dough into a sheet, cover it with chocolate crumbs and and roll it into a log. We cut the log almost entirely in half and then twist the two pieces together. We roll the dough into a roulade and refrigerate it overnight. We unwrap the dough and slice it into babka biscuits. We let the dough rise at room temperature for 30 minutes and then fry the pieces. The result is the babka biscuit as a doughnut. It is moist, buttery, delicately crispy and piqued with chocolate. The trimmings have never tasted so good.
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May 16, 2009
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