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Festive babka gets an update in this Chocolate Chili Peanut Babka!
Babkas are so totally holiday. And even though Seinfeld brought babkas to the mainstream (“you can’t beat a babka!”), babkas aren’t as popular as you’d think.
I have no idea why, because they’re freaking delicious and totally stunning.
Plus, it’s chocolate + bread. Pffff. Yes please. (Can we talk about the fact that this recipe makes two loaves, not because it needed to, but because I wanted double the babka? It’s the truth.)
And this isn’t just any babka. Instead of the traditional babka made with a chocolate filling, this babka’s filling is made with dark cocoa chili candied peanuts. It’s like a peanut butter cup with a kick.
You blend the peanuts finely in a food processor to produce a glorious filling that gets tucked inside the most delicious brioche-like bread. It’s super airy and holds its structure under the weight of the filling.
And of course being the 7th day of my 12 Days Of Giveaways, there is a prize to give out! I’m partnering with Lush Nuts to give away some of their new artisan mixes! I’ve devoured eaten all of them, and they are perfect for the holidays!
I actually just got up to grab a handful of two six nine. Judge away.
So be sure to enter the giveaway below for the chance to win some delicious goodies. Wishing you all luck!!
PS- can’t wait for the giveaway to end? Get all Lush Nuts products for 20% off when you use the code ‘bromabakery’ at checkout 😉
In a standing mixer fitted with the dough hook attachment, mix the milk, yeast, salt, eggs and yolk, sugar, and vanilla extract. Slowly incorporate the flour, then mix on low speed for about 10 minutes. Dough will be very tough and hard, but this is right! Next, spoon in the butter and mix for an additional 10 or so minutes. At first the butter will look super greasy, but by the third or so minute it will begin to incorporate into the dough. The dough will be ready when is soft and smooth like the skin on the underside of your wrist.
Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and allow to proof in a warm place for 1 hour.
In a food processor, pulse the Dark Cocoa Chili Peanuts until they resemble a fine sand. Place into a small bowl and mix with sugar and melted butter. Set aside.
On a floured work surface, roll dough into a 12″x20″ rectangle. Spread filling evenly over dough, then cut dough in half lengthwise so you have two 12″x10″ rectangles. Roll each rectangle into a log (rolling from the 12″ side) and, using a sharp knife, cut off the ends of the roll so they’re even.
Cut the first log in half widthwise. You will end up with two half cylinders. Fold one half over the other, then fold again, creating a braided dough. Carefully transfer the braid into one of the prepared loaf pans. Repeat with second log.
Cover both loaf pans with plastic wrap and allow to proof in a warm place for 1 1/2 to 2 hours.
Preheat oven to 375°F. Remove plastic wrap from loaf pans. Brush the babkas with remaining egg white, saved from above. Bake for 35 minutes, until the babkas are a medium golden brown.
While the babkas are baking, combine sugar and hot water, mixing until sugar dissolves completely. Once out of the oven, brush babkas with sugar syrup. Allow to cool slightly, then serve!
This post was generously sponsored by Lush Nuts. All opinions are 100% my own!