Indulge in the ultimate comfort food with this Chocolate Peanut Butter Babka. Soft, fluffy dough is swirled with a rich cocoa-peanut butter filling and chunks of Endangered Species Fudgy Peanut Butter milk chocolate, then finished with a sweet syrup glaze. Whether for a holiday gathering or just because, this recipe is sure to impress. Ready to twist up something unforgettable? Let’s bake!
ingredients:
Babka
- 375 grams (3 cups + 2 tbsp) all-purpose flour
- 50 grams (1/4 cup) sugar
- 10 grams (1 tbsp) instant yeast
- 7 grams (1 1/4 tsp) salt
- 71 grams (5 tbsp) unsalted butter, room temperature
- 1 large egg
- 172 grams (3/4 cup) warm milk (about 120°F-130°F)
- 7 grams (1 ½ tsp) vanilla extract
Syrup
- 75 grams (1/4 cup + 2 tbsp) granulated sugar
- 45 grams (3 tbsp) water
Filling
- 99 grams (½ cup) sugar
- 28 grams (⅓ cup) cocoa powder
- Pinch of fine salt
- 57 grams (4 tablespoons) unsalted butter, melted
- 2 tbsp peanut butter, melted
- 85 grams (1 bar) Endangered Species Fudgy Peanut Butter + 48% milk chocolate, chopped
directions:
1. In a bowl, combine the flour, sugar, yeast, salt, butter, egg, milk, and vanilla. Then kneed the dough for about 7 minutes until a shaggy dough starts to form. At the end, the dough will only be slightly sticky. Cover the bowl and place it in a warm spot. Allow the dough to rise for about 1 hour until it becomes very puffy.
2. For the syrup, in a small saucepan, combine the sugar and water. Heat over low, gently stirring until the sugar fully dissolves. Turn up the heat to medium and let the mixture come to a gentle simmer. Cook for 30 seconds to 1 minute, until slightly thickened. Remove from heat and let the syrup cool to room temperature.
3. For the filling, in a medium bowl, combine the sugar, cocoa powder, and salt. Stir in the melted butter and peanut butter to form a thick paste. Avoid overmixing, as this can cause the filling to separate. Set aside.
4. Lightly flour your work surface and gently transfer the dough from the bowl to the prepared area. Gently press it down to release the air, then roll it out with a rolling pin into a rectangle measuring 16 x 12 inches, with a long side facing you. Spoon the filling onto the dough and spread it evenly, leaving a 1-inch border along the edge without filling. Sprinkle the chopped chocolate evenly on top. Starting with the long side closest to you, roll the dough tightly into a log. Pinch the seam on the far edge to seal it.
5. Place the log in front of you with the seam side facing up. Using a sharp knife, slice the log lengthwise along the seam, creating two long halves. Turn the halves so the cut sides face up, then cross them to form an "X." Twist the two pieces together, keeping the cut sides exposed.
6. Carefully transfer the twisted dough to baking sheet lined with parchment paper. Bring the ends of the twist together to form a circle, pinching them to seal the ends. Cover the dough and let it rise in a warm spot for about 1 to 1 ½ hours. When pressed gently with a floured finger, it should leave a small indentation that doesn’t fully spring back.
7. Bake: Preheat your oven to 350°F during the final rise. Bake the babka for 35 to 40 minutes, or until golden brown.
8. Finish: Remove the babka from the oven and immediately brush it with the syrup. Let it cool completely on the baking sheet before slicing and serving.
enjoy!
