This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
This Peanut Butter and Jelly Babka recipe is everything!
Enjoy all things peanut butter morning, noon, or night.
For many of us, the classic PB & J was a staple item in our lunches while growing up. I was and still am a huge fan, all thanks to my mom for making sure there was always a jar of both crunchy and creamy peanut butter in our kitchen.
Nostalgia is a beautiful thing, savor it!
My loyalty to peanut butter runs deep:
Through the years, I’ve had my fair share of travels from short visits to living overseas for long periods of time, and trust me, I’d be lying if I said I didn’t miss true American peanut butter. After my first few trips, I learned quickly to pack a jar of my must have peanut butter. When my mom would visit me overseas, I’d lovingly hint, plead, for her to bring a jar or 3 of creamy and crunchy peanut butter. And she did! Those were some well-treasured treats!
Regardless of your go-to favorite way to enjoy peanut butter, you’re going to rack up the protein grams, fiber, and 12 grams of unsaturated fat in just 2 tablespoons. In other words, it’s a nutritional boost and it’s an affordable addition to your pantry.
Want to find out more? Head here for more gorgeous peanut butter recipes. Don’t forget to share in the comments your favorite way to spread the peanut butter love in your home and use the #HowDoYouPB.
I’m always finding new ways to enjoy peanut butter because it’s so versatile. My latest recipe is this beautiful artisan bread recipe for peanut butter and jelly babka bread.
To make babka takes some time, but is worth it. From the richness of this eggy bread to the classic peanut butter and jelly filling I’ve used, it’s decadence! This is how I’m spreading the peanut butter love!
For the Dough:
- 1/2 cup whole milk
- 1 tablespoon sugar
- 2 1/4 teaspoon active dry yeast
- 4 1/2 cups all purpose flour
- 1/2 cup sugar
- 3 large eggs
- 1 tablespoon vanilla extract or paste
- 1/2 tsp salt
- 4 ounces (8 tablespoons) unsalted butter, melted and cooled
For the Filling:
- 1/3 cup creamy peanut butter
- 1/2 cup jelly or jam (I used strawberry jelly)
- Optional: 1/2 - 1 cup roasted salted peanuts, roughly chopped
- 1 cup sugar
- 3/4 cup water
For the Dough:
- Heat the milk until the temperature is between 95 - 115°F. Add the 1 tablespoon of sugar, stir until dissolved.
- Sprinkle the yeast over the warm milk and allow the yeast to rest for 5 - 10 minutes or until it bubbles and thickens.
- In the bowl of a stand mixer add the flour, eggs, vanilla, salt, 1/2 cup of sugar and melted butter. Using the dough hook attachment of a stand mixer, set the mixer on low and mix until well incorporated, 2 - 3 minutes.
- Add in the yeast mixture, continue to mix on low until it is incorporated, then turn up the speed to medium and continue to mix until the dough pulls away from the sides, 5 - 10 minutes. You may need to scrape the dough down the sides to help. This may seem to take forever, but don't give up, it'll come together into a smooth, elastic texture.
- Lightly butter/grease a large, clean bowl, transfer the dough, rolling it around to coat dough on all sides. Cover with a clean cloth and let rise for about 1 1/2 - 2 hours or until doubled in volume.
To Assemble the Babka:
- Line a 9" x 5" loaf pan with parchment paper.
- Transfer the dough to a lightly floured surface, punch down, divide into 2 portions, cover one to prevent it drying out while working with the other. Roll into approximately about an 12 - 18 rectangle.
- Spread 1/3 cup of peanut butter over dough, leaving about 1/2 inch border along one short side. Spread 1/2 cup of your favorite jam or jelly over the peanut butter and scatter about 1/2 cup of roughly chopped roasted peanuts over the jelly, if desired.
- Starting with the filling covered short end, steadily and evenly roll it up, sealing the edge. Rolling for the short side gives you more layers.
- Using a sharp knife, cut dough in half, lengthwise. Turn dough cut side up and place beside each other.
- Starting in the middle of the dough, twist dough keeping the cut side up and seal/pinch dough to seal at end. Repeat from middle to end for other side.
- Very carefully transfer dough to the prepared, parchment lined loaf pan.
- Cover loosely and let rise, about 1 - 1 1/2 hours, or until the dough has risen to the top of or above the loaf pan.
- Preheat oven to 350°F. Uncover babka dough, bake for a total 45 - 55 minutes. During the last 15 - 20 minutes of cooking, loosely cover the babka with foil, to prevent over browning. Babka should be golden brown.
- If using the glaze: While the babka is baking, in a small saucepan, bring the water and sugar to a boil, stirring until sugar has dissolved. Set aside.
- Once babka is baked, remove from oven. Drizzle half of sugar glaze over each babka while the bread is still warm and in pans.
- Allow babka to cool in pan for 10 minutes, remove and peel away the parchment, transfer to a cooling rack to completely cool.
Use your favorite peanut butter, creamy or crunchy, both are perfect!
I used strawberry jelly for this recipe, but feel free to use your favorite jams, jellies, or preserves. Honey would also be a great alternative, just remember to reduce the amount of honey to about 1/4 cup total for both loaves.
The glaze is optional, if you like it on the sweet side, add the glaze.
Adding in complementary fresh fruits to the jams or jellies would be great too, I would suggest a light scattering.
Don't overload the filling, pr it might "explode".
*Nutritional information will vary depending on brands used for filling.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 332Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 120mgCarbohydrates: 55gFiber: 2gSugar: 25gProtein: 7g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.