* Exported from MasterCook *
Bread, Chocolate Peanut Butter Babka
Recipe By :Kate Wood
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Ethnic
Posted
Amount Measure Ingredient -- Preparation Method
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For the dough:
1 cup milk -- lukewarm, (240 g)
2 1/4 teaspoons active dry yeast
1 large egg -- plus
1 large egg yolk
4 cups all-purpose flour -- (560 g)
1/2 cup sugar -- (100 g)
2 teaspoons salt
10 tablespoons unsalted butter -- at room temperature, (140 g)
For the peanut butter filling:
1 cup semisweet chocolate chips
10 tablespoons unsalted butter -- (140 g)
1/2 cup creamy peanut butter
3/4 cup confectioner's sugar
1/3 cup cocoa powder
1 egg -- beaten for egg wash
For the syrup: optional
1/2 cup sugar -- (100 g)
1/2 cup water -- (120 g)
This chocolate peanut butter babka is a dessert-like bread with a
rich swirled filling and loads of flavor!
Prep: 60min
Cook: 30min
Total: 480 min
Yield: 2 Loaves
In the bowl of a stand mixer or a large dough, sprinkle the yeast
over the milk and allow to dissolve, about five minutes. Add the egg
and egg yolk and beat on medium speed for 2 minutes. Add the flour,
sugar, and salt and beat on low to combine. Once combined, continue
beating for an additional 5 minutes. With the mixer on low, add the
butter 1 tablespoon at a time until combined and then beat on medium
speed for 3 minutes. If your dough is extremely sticky and doesn't
stretch some away from the wall of the bowl, sprinkle in another 2
tablespoons or so of all-purpose flour. The dough will be loose and
wet but should hold its shape decently. Once combined well put the
dough into a large, lighty greased bowl and cover with plastic wrap.
Allow it to rest for an hour. After an hour, dump the dough out onto
a lightly floured surface and divide into two equal-sized pieces.
Gently work each piece into a flat square. Place a sheet of parchment
or Silpat on a baking sheet and grease it with baking spray. Place
both squares of dough on the parchment, cover the sheet with plastic
wrap, and allow the dough to rest in the fridge overnight.
When ready to shape your loaves, combine the chocolate chips and
butter in a small saucepan over low heat. Stir regularly until melted
and smooth. Add the peanut butter and stir to combine. Add the
confectioner's sugar, cocoa powder, and salt and stir to combine.
Allow to cool to just above room temperature.
When the filling is nearly cooled, spray two loaf pans with cooking
spray and line the long sides and bottom with a piece of parchment
paper. Roll one piece of dough out onto a floured surface into a
13"x16" rectangle. Spread half of the cooled filling in a thin layer
over the top of the dough. Starting at one of the short ends, roll
the dough up tightly and then pinch the end to the roll to seal. Use
a sharp knife to cut down the length of the center of the dough log
into two pieces. Twist the two pieces around each other into a spiral
and then place the wrapped loaf in one of the prepared pans. Repeat
the process with the second piece of dough. Cover the pans week and
allow the loaves to rise in a warm spot in your kitchen, about 1 1/2- 2 hours.
To prepare the syrup (optional): Combine the sugar and water in a
small saucepan. Bring to a gently boil over medium heat, stirring
occasionally, until the sugar has dissolved. Set aside while you bake
your loaves. This can be made and refrigerated in advance as well.
Preheat the oven to 350F. Brush each loaf with a thin layer of
lightly beaten egg. Place in the preheated oven to bake for about 40
minutes or until the top is golden and the inside registers at 180F.
Remove the loaves from the oven and use a thin skewer or cake tester
to poke tiny holes all over the loaves. Pour or brush the syrup over
top (optional) or each loaf. Allow to cool slightly in the pan and
then continue cooling completely on a cooling rack.
Review: I immediately knew that I had to make this recipe when I
found it yesterday morning in my inbox. I've never smelled something
so delicious! The recipe was super easy to follow and the outcome was
beautiful.
S(Internet address):
http://thewoodandspoon.com/chocolate-peanut-butter-babka/
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 194 Calories; 11g Fat (47.0%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber;
36mg Cholesterol; 145mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0710