Peanut Butter and Jelly Babka

Your favorite sandwich in a babka!

Dough

• 1 Tbsp dry active yeast
• 1/2 cup + 1/2 tsp sugar
• 1/2 cup lukewarm water
• 4 1/2 cups unbleached all-purpose flour
• 2 tsp vanilla
• 1/2 cup whole or 2% milk
• 3/4 cup unsalted butter, melted
• 2 eggs

Sugar Syrup

• 2/3 cup water
• 1 cup sugar
• 1 tsp vanilla

Filling

• 1 cup creamy peanut butter
• 3/4 cup jelly

Instructions

1. Place yeast and 1/2 tsp sugar in a small bowl. Add lukewarm water and stir gently to mix. Set aside until foamy, 5 to 10 minutes.
2. In a stand mixer with dough hook, mix together the flour, 1/2 cup sugar, and vanilla.
3. In a medium saucepan, scald the milk (bring almost to a boil). Allow to sit for 1 minute to cool just slightly.
4. With mixer on low, add the water-yeast mixture, milk, and melted butter. Add the eggs.
5. When the dough begins to come together, after 2 to 3 minutes, turn off the mixe and scrape down the sides. Raise the speed to high and mix for another 5 to 10 minutes until the dough is shiny, elastic, and smooth.
6. Place dough in a greased bowl with a damp towel on top. Allow to rise 1 to 2 hours.
7. Make the sugar syrup while dough is rising. Combine water, sugar, and vanilla in s small saucepan. Bring to a low boil until the sugar has dissolved. Set aside and cool. This syrup can be kept in the fridge for 2 to 3 months and makes enough for at least 2 batches of babka.
8. Prepare three 8.5 x 4.5 inch greased loaf pans.
9. Cut the dough into three equal parts. Roll out one part into a rectangle. Spread with one-third of the peanut butter and then jelly and roll up along the shorter side.
10. Once the dough is formed into a swirled log, cut it straight down the middle so the filling is exposed. Cut 1/2 inch off each end. Layer each piece on top of one another and twist. Place in a greased loaf pan.
11. Repeat with the other two parts of babka dough.
12. Lightly drape a kitchen towel over the top of pans. Allow to rise another 30 minutes. Preheat oven to 350 F while the dough rises.
13. Bake for 20 minutes. Brush each babka with two layers of sugar syrup. Place back in the oven for approximately 15 minutes. The edges should be slightly brown and the middle should be slightly doughy.
14. When the babka’s come out of the oven, immediately brush each with another 3 lighly layers of sugar syrup.
15. Allow to cool for 5 to 10 minutes. Using a butter knife loosen the sides of the babka from the pan and place on wire rack to cool.