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!
- 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.
- 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!