This following recipe is a decadent version to chocolate babka – it’s filled with Nutella, peanut butter and chopped peanuts and the result is simply delicious and so comforting peanut butter chocolate babka you can’t resist.
After baking I glazed the babka with sugar syrup that added sweetness, shine and made the babka extra moist. The dough is quickly made and very easy to work with – you just have to try it yourself 🙂
Peanut Butter Chocolate Babka
For the dough:
- 500 grams (3 1/2 cups) all-purpose flour
- 8 grams (2 tsp.) active dry yeast
- 150 grams (3/4 cup) soft butter
- 70 grams (1/3 cup) sugar
- 1 large egg
- 2 egg yolks
- 200 ml. (1 cup) sour cream
- 3 tbsp. milk
- Zest of 1/2 lemon
- Pinch of salt
- 1/2 tsp. vanilla extract
For the filling:
- 1 small jar of Nutella spread
- 1/2 jar of smooth peanut butter
- 150 grams (3/4 cup) chopped peanuts
- Beaten egg for brushing
For the syrup:
- 100 grams (1/2 cup) sugar
- 120 ml. (1/2 cup) water
- 3 tbsp. brandy
Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, egg, egg yolks, sour cream, milk, lemon zest, salt and vanilla and knead on low-medium speed for 12 minutes, until uniform and slightly sticky dough is formed.
Cover the dough and let rise until it doubles in volume, for about 60-90 minutes.
Prepare the cakes: transfer the peanut butter into a small bowl and heat in the microwave until slightly soften and spreadable.
Divide the dough into 2 equal parts, and roll out each part on a floured work surface to a rectangle about 3-4 mm thick.
Spread a thin layer of Nutella evenly over the dough; than a thin layer of softened peanut). On top, sprinkle chopped peanuts evenly.
Roll tightly into a roulade and cut lengthwise into 2 strands. Braid the strands to create a cake and put in a greased pan.
Repeat the same process with the second part of the dough and the remaining filling.
Cover the cakes and let rise for another hour until they doubled their volume.
Preheat oven to 170c degrees.
Gently brush the cakes with some beaten egg.
Bake for about 25-30 minutes or until golden and set.
Sugar syrup: in a small pot boil water and sugar and cook for 4-5 minutes. Remove from heat and add the brandy.
Brush the cakes with syrup and let cool at room temperature.
- You can fill the babka with any other filling you like.
- It's important not to omit the syrup, which adds a little more softness and sweetness to the cakes.
- Serve the peanut butter chocolate babka warm or at room temperature.
- You can freeze the babka, tightly wrapped for up to 2 weeks.
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