Peanut Butter & Berry Sourdough Babka

Peanut Butter & Berry Sourdough Babka

This may be the most beautiful bake we've ever seen... Peanut Butter and berry compote sourdough brioche babka! Basically the best PBJ you've ever eaten. 😋

This recipe has been kindly shared by by Poz, aka @doeshebakedough. Check out his Instagram story highlights for a step by step guide to making this. 

You need a stand mixer for this recipe.

The starter needs to be prepared the night before baking and your dough needs to prove overnight. It's worth it though!

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Starter Mix:

  • 130g strong white flour
  • 90g water
  • 15g active sourdough starter
  • 25g caster sugar.

Mix this together the night before you want to bake. Cover and leave at room temp over night.

Dough Mix:

  • 354g Strong white flour
  • 212g whole eggs
  • 57g caster sugar
  • 7g fine sea salt
  • 212g unsalted butter (at room temp cubed into 2cm pieces)

Mix the flour, egg and starter together in the stand mixer - mix for 5 mins on slow and 8-10 on medium.
Cover and rest for 30 mins at room temp.
Add in salt and sugar. Mix again for 5 mins on slow, then 5 mins on medium.
On a low speed, add the butter cube by cube. (Wait until the piece is incorporated before adding the next cube)
After all butter is in - mix for a further 10 minutes. This should build the strength and pass the 'window pane test'
Cover for 3-4 hours and leave at a warm room temp. Then into the fridge for 1-2 hours.

For the filling you'll need:

Ingredients to make a berry compote:

  • frozen berries
  • tsp cornflour
  • lemon juice
  • caster sugar (to taste)

Heat all this up in a small pan until it thickens up. Then run it through a sieve and set aside to cool.

Roll out the dough until it is about 1cm. thick and a rectangle.
Spread the compote and your Pip & Nut Smooth Peanut Butter across the dough.
Roll up from the shorter sides into a tight roll (the more rolls the more swirls)

Slice the roll length ways down the middle, then place the two lengths in an X shape (insides facing up). Now cross them over each other.
Place in a lined baking tin and prove over night at room temp.

Now it is ready to bake! Heat the oven to 180C and place a baking tray with water in at the bottom of the oven.
Bake the Babka for 30 minutes, then remove the water tray and bake for a further 15 minutes.

Glaze the top with the remainder of the berry compote and enjoy!