Babka is a braided bread with a filling inside. Here, we’re making it with a peanut butter chocolate filling. That’s the kind of recipe I’ll make on a Saturday when I feel like staying inside watching movies in pajamas all day.
This recipe was developed in partnership with Logan Petit Lot’s Peanut Butter Sea Salt.
Peanut Butter Chocolate Brioche Bread (Babka)
8
slices (1 babka)30
minutes40
minutes3
hoursBabka is a braided bread with a filling inside. Here, we’re making it with a peanut butter chocolate filling. That’s the kind of recipe I’ll make on a Saturday when I feel like staying inside watching movies in pajamas all day.
Ingredients
- Dough
¾ cup of milk (cow milk or plant-based)
1 tsp of rapid rise instant yeast (4g)
¼ cup of unsalted butter, melted
1 egg
¼ cup of white sugar
1 tsp of vanilla extract
2 ½ cups of white all purpose flour
½ tsp of salt
- Peanut butter chocolate filling
⅔ cup of semi-sweet chocolate chips
¼ cup of powdered sugar
½ tsp of vanilla extract
- Syrup
¼ cup of white sugar
¼ cup of water
Instructions
- Prepare the dough. First, pour the milk in a small bowl and microwave for 30-45 seconds. Add yeast to the milk and whisk well. Let it sit for 5 minutes.
- In a big bowl, add melted butter, egg, white sugar and vanilla extract. Mix well. Add the milk mixture and mix.
- Add flour and salt. Incorporate with a wooden spoon or spatula. When the dough starts to form, knead the dough on a lightly floured surface for 10 minutes, until smooth (you can stretch a piece of dough out between your fingers without it breaking). If the dough is too sticky, simply add more flour.
- Transfer the dough to an oiled bowl and cover with a dishcloth. Let it proof at room temperature for 60 minutes to 90 minutes, or until the dough has doubled in size.
- Prepare the filling. In a small saucepan over low heat, melt the chocolate chips with the peanut butter stirring with a whisk. Remove from heat and mix the powdered sugar and vanilla extract. Transfer to a bowl at room temperature until you assemble the babka.
- Assemble. Grease one 9×5 inch loaf pan and set aside.
- Remove the dough from the bowl and place on a well floured surface. Roll it out into a rectangle about 10-11 inch by 13-14 inches.
- Spread the filling evenly onto the dough. From the short end (10-11 inch), roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
- With a bread knife, cut both ends of the dough. Slice the log in half lengthwise. Braid the babka. Twist the two halves around each other with the cut-side facing up.
- Place into the greased pan. Cover and let it proof for 90 minutes.
- Cook the babka. Preheat the oven to 350F and place the grill in the middle. Cook for 35-40 minutes, until golden.
- Prepare the syrup by combining the sugar and water into a small saucepan until dissolved, for about 3-4 minutes.
- Brush the babka with the syrup when it’s still hot.
- Let it cool down, remove from the pan and cut into slices.
