Oh my. Creamy peanut butter and decadent dark chocolate folded up in sweet brioche dough? Yes please! My New Yorker brother in law might say this twist on the famous twisted bread is blasphemy (a direct quote!), but I think it’s heavenly.
Here’s a guide to help you shape your babka, it’s not as hard as it looks, and I think it’s quite fun!
After dough has risen, divide into two halves and roll the first half into a large rectangle-ish shape. Spread with peanut butter, leaving a 1 inch border around the edges.
Sprinkle dark chocolate chunks evenly over the peanut butter.
Roll the dough up lengthwise.
Trim excess dough from the ends of the log.
Using a sharp knife, cut the log in half.
Twist the two strands together to form a one stranded braid. Pinch the ends of the braid and place in a loaf pan.
Let dough rise until it has doubled in size.
Bake, and you have peanut butter babka heaven! I hope you enjoy this treat as much as I did!
Peanut Butter & Dark Chocolate Babka
- 2 packages active dry yeast (14 g)
- 1 cup whole milk, warm
- 4 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 1/2 cup butter, room temperature
- 1 egg, beaten
- 1 cup creamy peanut butter
- 1 cup dark chocolate chunks, chopped
- In a large bowl, mix together flour and salt.
- In the microwave, heat milk until it is warm, but not hot, to the touch (about 110-115° F). Add yeast to the warm milk and let sit until bubbly and frothy, about 10 minutes.
- In a mixer with the bread hook attachment, combine sugar, eggs, and yeast mixture and whisk to combine slightly. Using the bread hook, add flour, a cup at a time. If dough is still a bit sticky, add another 1/2 cup of flour.
- Add the butter, about 2 tbsp at a time, until incorporated.
- Continue kneading for 5 minutes. The dough is ready once the it is smooth and no longer sticking to the sides of the bowl.
- Lightly oil a large bowl with cooking spray or vegetable oil. Place dough in the bowl, flipping to cover it with the oil. Place plastic wrap or a clean kitchen towel over the bowl.
- Let rise in a warm spot for 1 or 1 1/2 hours, or let rise overnight in the fridge. Dough should double in size. If you let dough rise in the fridge, let it come to room temperature before using.
- Divide the dough into two equal halves. On a floured surface, roll the first half into a large rectangle about 10″x18″ in measurement.
- Leaving a 1 inch border, spread 1/2 cup peanut butter over the rectangle. Sprinkle 1/2 cup of the dark chocolate chunks evenly over the rectangle.
- Roll the rectangle lengthwise. One in a large roll, cut the roll in half lengthwise to create to equal halves.
- Twist the two halves together, pinching the ends together to seal them.
- Repeat with second half of the dough.
- Line 2 loaf pans with parchment paper, and place the formed 1 formed loaf into each pan.
- Let babkas rise in the pans for an additional 1 to 1/2 hours, or until doubled in size.
- Preheat oven to 350° F.
- Brush babkas with egg wash. Bake for 40 minutes, or until a skewer inserted in the bread comes out clean.
- Let cool, and enjoy!
- I used these loaf tins
- If desired, you can make two different flavors of babka with the same dough. If doing so, use half the amount of peanut butter and chocolate and prepare one half of the dough according to the filling recipe above. Try making one peanut butter and dark chocolate loaf, and one maple, apple, and pecan loaf.