This fantastic bake was created by Rebecca Mae.

This is what Rebecca recently wrote about this recipe on her blog...

Enjoy reading and then hopefully baking?

On this weeks Bake Off, the theme is “Bread” and this has been the week I have been dreading.

A “Babka” was something that I had attempted before, but unfortunately, the result was not a success. I have always struggled with bread, but I am not one to give up so I decided to try the “Babka” again. I needed to prove to myself that I could do this (pun intended – sorry!)

This is a pretty lengthy bake and requires a lot of patience but it is absolutely worth the wait.


For the Dough:

  • 250ml Milk, lukewarm
  • 7g Sachet of Dry Yeast
  • 1 Large Egg and 1 Egg Yolk
  • 560g Plain Flour
  • 100g Caster Sugar
  • 2 tsp Salt
  • 140g Unsalted Butter
  • Splash of milk or a beaten egg for the glaze

For the Peanut Butter Chocolate Filling:

  • 10 tbsp Bonanza Smooth Peanut Butter (5tbsp in each loaf)
  • 10 tbsp Chocolate Spread (5tbsp in each loaf)

For the Syrup (optional):

  • 100g Sugar
  • 125ml Water


Dough Preparation:

  1. In a large bowl, sprinkle the yeast over the warm milk and leave it to dissolve – this should take around 5 minutes. Add the egg and the egg yolk and beat on a medium speed. Add the flour, sugar and salt and beat until fully combined. Beat for a few more minutes. If the dough is too sticky, add some more flour. The dough should be slightly sticky and wet in consistency.
  2. Once you are happy with the consistency, place the dough into a lightly greased bowl, cover with cling film and leave it to rest for an hour. Once the hour is up, place the dough onto a lightly floured surface and split into two equal pieces. Carefully shape both pieces into a rough square shape. Lay a piece of lightly greased baking parchment onto a baking tray, place both pieces of dough onto the baking parchment, cover with cling film and leave in the fridge overnight.
  3. Once the dough has chilled overnight, remove it from the fridge to bring it to room temperature. Grease and line a 2lb Loaf Tin.
  4. On a lightly floured work surface, roll one piece of dough into a 13″ x 16″ rectangle. Spoon the peanut butter and chocolate spread onto the dough and spread evenly with a knife. Starting at one of the shorter ends, tightly roll the dough up and and pinch the ends to seal them tight. Taking a sharp knife, cut down the centre of the roll of dough into two pieces. Twist both pieces of dough over each other, with their outsides facing out. Pop this in the prepared loaf tin. Repeat the above steps with the second piece of dough. Cover the loaves with cling film and leave to prove in a warm area for 1 – 1 ½ hours, until puffy and slightly risen.
  5. Preheat the oven to 160C (fan oven) Lightly brush each loaf with either a splash of milk or a thin layer of beaten egg. Bake in the preheated oven for 30-40 minutes or until loaf is a golden-brown colour. Once baked, remove the loaves from the oven and poke small holes in the top for the syrup to seep through. To make the syrup, using a small saucepan, dissolve the sugar in the water over a low heat. Pour the syrup equally over both loaves. Leave the loaves to cool before transferring them onto a wire rack.

Rebecca's blog can be found here

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