This article has been developed in cooperation with ültje.
A soft, fluffy and sweet yeast dough with peanut butter and chocolate in it. That is exactly what we got for you today. And this beauty is called babka.
Do you know Babka? It is from Poland, Russia or Ukraine and there it is well known. There are a lot of different versions of it and according to wikipedia we use to make the jewish version of it. We spread things over the dough and roll it up, cut it in halves and knot the strings together. That is what causes this great pattern to build.
We used some crunchy peanut butter from ueltje and some chocolate. We know ueltje quite a while now but we were not aware that they also have peanut butter (well, we don’t eat much of it, that might be why). As soon as we heard of it we had the idea to make a babka out of it. Since we like the brand and the sustainability they follow we just asked for a cooperation. And look what happened… We all agreed and now we can show you this amazing babka. Since the peanut butter is 90%n peanuts we mix it with cream so that it doesn’t get too dry. We also mix the chocolate with cream since it would get hard when it is cool and we don’t want that. After baking the babka we made sugar syrup and put it on top as well as some nuts 😉
We even got a small video for you abut how to make a babka and we hope you like it. We try to attach some videos to our recipes from now on and we really hope that they make some things more clear and are fun to watch 🙂
What you need for babka with peanut butter and chocolate:
- 100g melted butter
- 75g sugar
- 200 ml lukewarm milk
- 1 pack dried yeast
- 2 eggs
- 1 pinch of salt
- 550g flour
- 5 tbsp ültje peanut butter, crunchy
- 200 ml cream
- 60-70g melted chocolate
- 1 egg yolks
- 2 tbsp milk
- 2 tbsp sugar
- 2 tbsp water
- 1 hand full of unsalted peanuts
How to prepare babka with peanut butter and chocolate:
- Let the butter melt in a pot and cool down a bit. Add the yeast to the lukewarm milk, stir and let it cool down as well. Mix flour, salt and sugar, add butter, eggs and the milk with yeast. Knead it until you get an elastic dough that is not sticky. Put it at a warm place to rest for about 2–3 hours and cover it with a wet cloth.
- Roll out the dough in form of a square. Mix the peanut butter with 100ml cream and melt the chocolate and mix it as well with 100ml of cream. Let it cool down a bit.
- Cover the dough with peanut butter and afterwards with chocolate but leave out the margin. Now roll it up on the long side, cut off both ends and let it rest for 10 minutes.
- Cut it from one end to the other so that you get 2 equal halves. Press the upper ends together and now lay one side over the other and again until the babka is done. Put it in a loaf pan, let it rest for 30 minutes and pre-heat the oven to 170°C. Mix the egg yolk with milk and brush the babka with it. Put it in the oven for about 30 minutes.
- In the meantime, let the sugar and water reduce until you get some kind of a syrup. As soon as the babka has cooled down, get it out of the form, brush it with syrup and spread some peanuts.