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
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
- 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 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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