PB&J Babka

PB & J Babka

For the Dough

• 1 cup water, warmed to 115°F or 46.11°C
• 2 1⁄4 tsp. active dry yeast
• 1 tsp Granulated sugar
• 4 1⁄2 cups flour, plus more for dusting I always end up using an additional 3/4 cups of flour.
• 1 tsp. kosher salt
• 3 eggs, lightly beaten
• 1/2 cup granulated sugar
• 8 tbsp. unsalted butter, softened, plus more for greasing

For the strawberry jam filling

• 1⁄4 cup + 2 tbsp granulated sugar
• 3/4 cup (2 oz bag) Freeze dried strawberries- I got mine from Target
• 8 tbsp (1 stick) unsalted butter, at room temperature

For the peanut butter filling

• 1/2 cup smooth peanut butter- makes it easier to spread
• 1/2 cup chopped salted roasted peanuts

For the jam syrup and topping

• 2/3 cup strawberry jam
• 1/4 cup water
• 1/8 cup Freeze dried strawberries
• 1/8 cup chopped salted peanuts 

Directions:

Make the dough: 

Place water, yeast, and 1 tsp. sugar in mixing bowl with dough hook attachment. Mix until it begins to foam, about 5 minutes. 

Whisk flour and salt in a bowl; set aside.

Add remaining sugar and eggs to yeast to mixer to combine; add the flour and add the yeast mixture.

Mix to combine until a dough forms; turn dough out onto a lightly floured surface, and fold in  butter, 2 pieces at a time, until a smooth dough forms. It will SUPER sticky at first, but as you continue to fold the dough more it will get smoother. Just dust a bit of flour as you laminate the dough. See pictures below.

Place in a greased bowl and cover with plastic wrap; let rise in a warm place until doubled in size, about 1 hour.

While the dough is proofing/rising make the filling.

Make the strawberry jam filling and topping:

I bought my dried strawberries from Target see below.

Place dried strawberries in a large zip loc bag and crush with rolling pin. See pic below. Set aside 1/4 cup.

Combine 3/4 cup dried strawberries and sugar in a small bowl; using your spoon, add butter until smooth. Set filling mixture aside. 

Crush 1/4 cup peanuts. I place the peanuts in a small zip loc bag and crush with a rolling pin. Set aside with reserved 1/4 cup crush dried strawberry 

Grease two 9" x 5" loaf pans; set aside.

Continuation of making dough:

Divide dough into 2 balls; working with 1 ball of dough at a time and on a lightly floured surface, roll dough into a 12" x 10" rectangle, about 1⁄8" thick.

Spread half of jam mixture in three parts, peanut butter and chopped peanuts over dough, in two parts. See picture below. Make sure to leave  1⁄4" border around the edge.

Starting at one of the short ends(see diagram), roll dough up tightly and pinch at seams.

Slice dough in half lengthwise, leaving 1⁄2" of dough connected at the top. Twist the strands together and pinch at the end to seal.

Carefully place in prepared pan; repeat with remaining dough and filling.

Cover loosely with plastic wrap and place in a warm area until doubled in size, 45 minutes more.

Make the syrup:

Preheat oven to 350° while you make this syrup.

Combine jam and 1⁄4 cup water in a 2-qt. saucepan over medium heat.

Reduce heat and simmer until sugar has dissolved, 3-5 minutes.

Remove from heat and let stand 10 minutes.

Baking dough: 

Bake babkas until golden and cooked through for about 35 minutes.

Remove from oven and immediately brush with syrup. Let the syrup dry a bit, but still tacky to the touch before adding the peanut and strawberry topping.

Let the babka loaves cool in their pans for 20 minutes before transferring them to a wire rack to cool completely. That way the syrup soaks into the loaves. Once the 

Serve at room temperature.