PEANUT BUTTER CHOCOLATE BRIOCHE BREAD (BABKA)

Babka is a braided bread with a filling inside. Here, we’re making it with a peanut butter chocolate filling. It’s the kind of recipe to make on a Saturday when you feel like staying inside watching movies in pyjamas all day.

This recipe was developed in partnership with Dash of Honey.

Servings: 8 (1 babka)
Preparation time: 30 minutes
Resting time: 3 hours
Cooking time: 40 minutes

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:

- ⅓ cup of Peanut Butter Sea Salt
- 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

1. 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.
2. In a big bowl, add melted butter, egg, white sugar and vanilla extract. Mix well. Add the milk mixture and mix.
3. 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.
4. ​Transfer the dough to an oiled bowl and cover with a dishcloth. Let it proof at room temperature for 60 to 90 minutes, or until the dough has doubled in size.
5. 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.
6. Assemble. Grease one 9x5 inch loaf pan and set aside.
7. 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.
8. 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.
9. 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.
10. Place into the greased pan. Cover and let it proof for 90 minutes.
11. Cook the babka. Preheat the oven to 350F and place the grill in the middle. Cook for 35-40 minutes, until golden.
12. Prepare the syrup by combining the sugar and water into a small saucepan until dissolved, for about 3-4 minutes.
13. Brush the babka with the syrup when it’s still hot.
14. Let it cool down, remove from the pan and cut into slices.

PRODUCT USED IN THIS RECIPE

PEANUT BUTTER SEA SALT

$10.75