Do you like peanut butter and jam? It is definitely popular. Especially with my friends in the US.
I quite like it, especially in this application. The bread is so soft and fluffy. The peanut butter is rich and sticky while the jam cuts it perfectly with acidity. This babka is well worth a try because it is something different. You could of course fill it with many different ingredients. This could even be turned into a savoury loaf. A pesto and parmesan babka would be interesting.
That is the beauty of making a dough like this. Once you know how it works, then you can customize it to your liking. This recipe makes a small loaf which fits into a 500g (1lb) loaf tin. If you wish to make a larger loaf, then simply double the amount of ingredients.
Watch the video down below for detailed instructions.
For the dough –
250g (8.8oz) strong white bread flour
150g (5.3oz) cold* milk
40g (1.4oz) soft butter
3g (0.1oz) dry yeast or 3x the amount of fresh yeast
25g (0.9oz) sugar
5g (0.2oz) salt
1 egg yolk mixed with 1 teaspoon of water for glazing
*To learn more about dough temperature control click here.
For the filling –
125g (4.4oz) crunchy peanut butter
125g (4.4oz) strawberry jam *Of course you can fill your babka with whatever you fancy.
- Add the milk, salt, sugar, yeast, and butter to a bowl and mix to combine. Stir the mix to dissolve the salt and sugar crystals and to hydrate the yeast.
- Add the flour and mix until no dry flour left.
- Knead the dough for 5 – 7 minutes until decent gluten development. Desired dough temperature 24 – 25C (75 – 77F). If your dough is cooler, then ferment it for longer. If it is warmer, then reduce the fermentation time.
- Ferment for 45 minutes.
- Ferment for 45 minutes.
- Roll the dough out, fill with the peanut butter and jam, roll into a log, cut down the middle and twist it around itself so that the cuts are facing up.
- Place in a bread tin and ferment for 1 hour. During final fermentation preheat your oven to 160C (320F) with the fan on. To be safe I would suggest placing a piece of non-stick paper at the bottom of your loaf tin to prevent the babka from sticking. Even if you have a non-stick tin, it is better to be safe than sorry.
- Brush the loaf with the egg yolk and water glaze and bake for around 40 minutes. If you are ever unsure of the doneness of your loaf, then take the temperature. If it reads above 94C (200F) in the centre, then it is fully baked. This goes for any bread.
- Let is set in the tin for 10 minutes then tip it out to cool down on a rack. Let it cool down for at least 1 hour before cutting. The dough will be gummy if you cut into it too early.
Watch the video here