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Ingredients

CHOCOLATE PEANUT FILLING
70 g unsalted butter
65 g caster sugar
20 g Dutch processed cocoa powder
50 g good quality dark couverture chocolate 54%
75 g crunchy peanut butter

 

BRIOCHE DOUGH
75 ml full cream milk
1 tsp caster sugar (A)
30 g caster sugar (B)
8 g instant yeast
290 g plain flour
2 eggs
1 tsp vanilla bean paste
pinch of salt
50 g unsalted butter, melted and cooled

 

SYRUP
50 ml water
65 g caster sugar

Method

CHOCOLATE PEANUT FILLING

  1. Melt the butter in a saucepan over medium heat.
  2. Add the sugar and whisk until completely dissolved.
  3. Add in the cocoa powder, dark chocolate and peanut butter and whisk until completely incorporated.
  4. Remove from the heat and transfer the mixture into a bowl. Cover with plastic wrap touching the surface.
  5. Allow to cool at room temperature until it reaches a spreadable consistency, approximately 30 minutes.

 

BRIOCHE DOUGH

  1. In the microwave, heat the milk with a caster sugar (A).
  2. Add the yeast to the milk and whisk to combine. Set aside at room temperature for 5-10 minutes until it begins to froth.
  3. In the bowl of a stand mixer fitted with a dough hook, combine the caster sugar (B), flour, eggs, vanilla and salt.
  4. Add in the melted and cooled butter followed by the milk and yeast mixture. Mix on low speed for 3 minutes until the dough comes together.
  5. Increase to medium speed and continue to mix for 8-10 minutes, until the dough begins to pull away from the sides of the bowl and looks shiny.
  6. Transfer the dough onto your workbench, fold the edges into the centre and flip the dough over so that the seams are underneath. Roll the dough to create a smooth ball and transfer into a lightly greased bowl.
  7. Cover the bowl with plastic wrap and allow to sit at room temperature for 1.5 – 2 hours, until the dough has doubled in size.
  8. Divide the dough into 2 equal portions and transfer them into separate lightly greased bowls. Cover with plastic wrap and place into the refrigerator for 30 minutes.
  9. Meanwhile, prepare a 230mm springform cake tin by lining the base with baking paper and greasing the sides.
  10. Heat the oven to 170˚C, fan forced.
  11. Lightly oil the workbench and roll each portion of dough into a square, approximately 280 x 280mm in size.
  12. Leaving a 3mm border, spread the filling out evenly over the 2 squares of dough.
  13. Roll each square of dough into a log. With your hands, roll the logs until they are 400mm in length. Cut each log in half, lengthways.
  14. Arrange the 4 strips of dough into a basket weave formation, ensuring the cut side is facing up. Working your way around the formation in one direction, place the 4 strips of dough that are underneath another strip over the following strip. Working in the opposite direction, repeat this process. Fold the ends of the strips underneath and transfer the braided dough into the prepared springform tin.
  15.  Cover the tin with plastic wrap and allow to proof at room temperature for 90 minutes.
  16. Bake in the pre-heated oven for 30 minutes.
  17. Prepare the syrup while the babka is in the oven.

 

SYRUP

  1. In a saucepan over medium heat, boil the water and sugar until the sugar has completely dissolved.
  2. Once baked, remove the babka from the tin. Brush the top of the babka with the syrup and serve warm.

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