Looking for a new breakfast treat, how about a recipe for Peanut Butter & Raspberry Babka?? The dough? Soft, pillowy, enriched with eggs and butter, and just a little bit sweet. The filling? An addictive swirl of peanut butter frangipane studded with crushed peanuts and tangy raspberries that oozes into every glorious twist and turn. These individual babka buns are great to be served up as part of a brunch or freeze them down as portioned perfectly for a quick weekend breakfast.
What I love most about this recipe is that the fresh bursts of raspberries pair beautifully with the nutty, spongy frangipane. Serve it at brunch and watch jaws drop. Or split them in half and toast, slather them with a little raspberry jam, and call it the best breakfast ever. This is comfort food meets showstopper.
Whether you’re already a babka lover or a curious first-timer, this recipe is surprisingly forgiving and wildly rewarding. So roll up those sleeves, grab your stand mixer, and prepare for your kitchen to smell like a dream bakery with a peanut butter twist. You’re gonna want to share this one. Or maybe not.
Equipment You'll Need
Peanut Butter & Raspberry Babka Recipe
- Total Time: 55 minutes
- Yield: Serves 8
Description
Makes 8
Ingredients
For the Babka Dough –
- 2tsp Dried Fast Active Yeast
- 330g Strong White Bread Flour
- 40g Caster Sugar
- A Pinch of Table Salt
- 1 Free Range Egg
- 85g Whole Milk
- 90g Unsalted Butter, room temperature
For the Peanut Butter Frangipane –
- 75g Unsalted Butter
- 75g Light Brown Sugar
- 180g Crunchy Peanut Butter
- 150g Ground Almonds
- 1 Large Free Range Egg
For Filling –
- 150g Frozen Raspberries
- 1 Large Free Range Egg, beaten
Instructions
- First, make the dough. In a stand mixer bowl, mix the yeast, flour, sugar and salt with a hook attachment. Add the egg, milk and butter to the flour mixture, mix until combined at a medium speed and starting to form into a ball. Knead the dough for 5-6 minutes. Cover the bowl and chill in the fridge overnight.
- Using a stand mixer, beat the butter with the light brown sugar until light and fluffy. Beat in the peanut butter and the ground almonds. Beat in the egg until the frangipane comes together. Set aside.
- Roll the chilled dough on a lightly dusted surface and roll into a rectangle about 50cm x 30cm. Spread the peanut butter frangipane filling over half of the dough, along the width of the dough and right into the corners. Scatter over the frozen raspberries.
- Carefully lift the dough with no spread, up and over to cover the spread and raspberries, lightly press down. Using a pizza cutter or sharp knife, trim the two edges. Then measure out strips of the dough measuring 4cm in width.
- Keeping the fold at the top, cut along the middle of the dough but keeping the dough intact for 1cm at the top. Fold the two sides up so the filling is facing upwards. Plait the dough over each strand and press the ends together.
- Gently stretch the plait to be approx. 25cm in length, form the strand into a circle. Take the right side end over the left and tuck the end under the bun to the middle. Then take the remaining end up and over into the hole of the circle, pressing firmly together with the other end on the bottom of the bun.
- Place the buns into a giant muffin tin tray or on a parchment-lined baking tray. Loosely cover with cling film. Leave to prove, until doubled in size, this can take up to 2 hours if you’re kitchen is cold, but normally takes about an hour and a half. Brush the surface with the beaten egg.
- Preheat oven to 180C/350F/Gas Mark 4. Remove the cling film from the babka’s and bake for 20 mins until golden, if it looks at any point they browning too quickly, cover with some foil so it doesn’t catch early. Remove from the oven and allow to cool slightly before removing from the tin to a cooling rack.
- Serve as the perfect afternoon tea treat or breakfast.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Buns
- Method: Bake
- Cuisine: American
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