Prep Time: 1 hr.
Cook Time: 40 mins.
Proof Time: 2-4 hrs.
Total Active Time: 1hr 40mins.
Bakes 2 Loaves
Ingredients
Dough
3 ½ cups All Purpose Flour
2 tsp Instant Yeast
2 tsp Salt
1 tbsp Sugar
2 tbsp Butter
2 Eggs
1 ½ cups Milk
Filling
Crazy Richards Peanut Butter (Crunchy or Creamy)
Jam or Jelly of Choice
Crushed Peanuts
Syrup
¼ cup Water
¼ cup Sugar
Dough Preparation (Done by Hand)
- Combine the flour, yeast, sugar, salt, and cold, cubed butter in a large sturdy bowl.
- Pinch the butter between your index finger and thumb, mixing it into the flour. Continue until the butter is fully incorporated, leaving no large cubes, just small clumps.
- Incorporate wet ingredients:Add the 2 eggs and ¾ cup of milk to the dry ingredient mixture. Stir until the dough starts to come together. If the dough is too dry, add milk 1 tablespoon at a time. If too wet, add small amounts of flour.
- Knead thoroughly for about 10 minutes, stretching and folding repeatedly to develop gluten. This ensures a pillowy texture. Skipping this step can result in chewy bread.
First Proof
- Prepare the Bowl: grease a large bowl that can hold up to three times the dough’s volume.
- Quick Proofing: Place the dough in the bowl, cover with a damp kitchen towel, and let it rise in a warm place for 2-4 hours.
- Overnight Proofing: For convenience, refrigerate the covered dough (use cling film) for 8-10 hours.
Shaping and Second Proof
- If Refrigerated: let the dough sit until it reaches room temperature.
- Knead the dough lightly for 2 minutes, then divide it into two equal halves.
- Roll and Fill:
- Shape one half into a ball, then roll it into a rectangle about ¼ inch thick.
- Spread peanut butter over the rectangle, leaving a 1-inch border around the edges. Repeat with jelly, spreading it over the peanut butter. Sprinkle chopped peanuts evenly on top.
- Roll the rectangle tightly from the longer side to form a log.
- Slice and Braid:
- Cut the log lengthwise down the middle to expose the layers.
- Braid the two halves by crossing them over each other alternately. Tuck the ends under.
- Transfer the braided dough to a loaf pan lined with parchment paper. Cover with cling film or a damp kitchen towel.
- Let the dough rise for 30 minutes to 1 hour.
- Repeat Steps 3-5 for the second half of the dough.
Baking
- Preheat the Oven: Set the oven to 350°F.
- Bake the babka for 35-40 minutes. It’s done when a skewer inserted into the center comes out clean, and tapping the bottom produces a hollow sound.
Syrup
- Heat sugar and water in a saucepan, stirring until the sugar dissolves and the mixture thickens slightly.
- Brush the syrup generously over the warm babka as soon as it’s out of the oven for a glossy finish.
