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Chocolate and Peanut Butter Babka

This following recipe is a decadent version to chocolate babka – it’s a Danish cake filled with Nutella, peanut butter and chopped peanuts and the result is simply delicious and so comforting.

After baking I glazed the cake with sugar syrup that added sweetness, shine and made the cake extra moist. The dough is quickly made and very easy to work with – you just have to try it yourself 🙂

Chocolate and Peanut Butter Babka

Photo: Natalie Levin



Chocolate and Peanut Butter Babka

Makes two 30 cm loaf pans

For the dough:
500 grams all-purpose flour
8 grams active dry yeast
150 grams soft butter
70 grams sugar
1 large egg
2 egg yolks
200 ml. 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 chopped peanuts

Beaten egg for brushing

For the syrup:
100 grams sugar
100 ml. water
3 tbsp. brandy

Preparation:

  1. 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.
  2. Cover the dough and let rise until it doubles in volume, for about 60-90 minutes.
  3. Prepare the cakes: transfer the peanut butter into a small bowl and heat in the microwave until slightly soften and spreadable.
  4. 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.
  5. Spread a thin layer of Nutella evenly over the dough; than a thin layer of softened peanut). On top, sprinkle chopped peanuts evenly.
  6. Roll tightly into a roulade and cut lengthwise into 2 strands. Braid the strands to create a cake and put in a greased pan.
  7. Repeat the same process with the second part of the dough and the remaining filling.
  8. Cover the cakes and let rise for another hour until they doubled their volume.
  9. Preheat oven to 170c degrees.
  10. Gently brush the cakes with some beaten egg.
  11. Bake for about 25-30 minutes or until golden and set.
  12. Sugar syrup: in a small pot boil water and sugar and cook for 4-5 minutes. Remove from heat and add the brandy.
  13. Brush the cakes with syrup and let cool at room temperature.

Notes:

  • You can fill the cakes 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 cakes warm or at room temperature.
  • You can freeze the cakes, tightly wrapped for up to 2 weeks.

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