Melt-in-the-mouth and fluffy, generously filled, incredibly indulgent… This peanut butter & chocolate babka is ultra comforting and addictive at snack time! Shall we show you the recipe?
If you’ve always thought that making homemade brioche required a lot of effort, we’re here to prove you wrong! With this peanut butter & chocolate babka recipe, you can’t go wrong. You’ll need to be patient during the rising times, but we guarantee that the result is worth it. And because we don’t do things halfway, we’ve filled this brioche with chocolate chips and the creamy Andros Be Nuts spread for an unforgettable tasting.
To share for snack time, brunch, or to nibble on during the day, this recipe will win everyone over with the rich and intense flavors of the creamy Andros Be Nuts spread! If you want to add a crunch to your brioche, don’t hesitate to sprinkle a few peanut pieces along with the chocolate chips. It’s a real treat! So, shall we enjoy the peanut butter & chocolate babka?
To make this recipe, follow the steps below :
PEANUT BUTTER AND CHOCOLATE CHIPS BABKA RECIPE
Serves 6
Ingredients :
For the brioche dough :
– 350 g of flour T45 or T55
– 7 g of active dry yeast OR 15 g of fresh yeast
– 60 g of sugar
– 2 eggs
– 120 ml of warm milk
– 1 pinch of salt
– 80 g of soft butter
For the peanut butter chocolate filling :
– 180 to 200 g of creamy Andros Be Nuts! spread
– 80 to 100 g of milk or dark chocolate chips
– 1 egg yolk
Preparation :
1. Mix the flour, yeast and sugar. Add the eggs and milk then knead for 5 minutes, until a smooth dough forms.
2. Incorporate the softened butter in 3 or 4 additions while continuing to knead. Knead for another 8 to 10 minutes: the dough should be smooth, soft and very elastic.
3. Cover and let rise 1 hour 30 minutes to 2 hours at room temperature (or 12 hours in the fridge for a better flavor).
4. Deflate the dough and proceed to shaping.
5. Roll out the dough into a 30 cm x 40 cm rectangle. Spread evenly the creamy Andros Be Nuts! spread, leaving a border of one centimeter. Sprinkle with chocolate chips.
6. Roll the dough tightly into a log lengthwise and place in the freezer for 30 minutes.
7. Cut the log in two lengthwise and twist these two halves together, keeping the cut sides facing up so the filling shows.
8. Place in a greased loaf pan and let rise again for 45 to 60 minutes.
9. Preheat the oven to 170°C with fan-assisted heat.
10. Brush with the egg yolk then bake for 30 to 35 minutes; the babka should be nicely golden and soft.
