Ok so it has been kind of a long process to craft this recipe. Peanut butter and chocolate is a simple combination, which made it all that much harder to figure out what exactly I wanted to do.
At first, I tried making a babka with chocolate dough and filled with peanut butter and chocolate chips. The dough on this one didn’t rise well, but the filling was really yummy! Then I thought I would make a monkey bread with chocolate dough and filled with peanut butter, but that didn’t seem exciting enough!
So, after many experiments, I present to you, Peanut Butter Cup(cake) Challah! Its a chocolate challah dough, filled with whipped peanut butter and baked in a cupcake tin!
Dough
1 Tablespoon instant yeast
¾ Cup sugar
½ Teaspoon salt
1 large egg, beaten
3 Tablespoons Cocoa Powder
1 Teaspoon kosher salt
¼ cup butter, melted
1 Teaspoon vanilla extract
1 Cup warm water
3-4 Cups flour
Filling
¾ Cup smooth creamy peanut butter
2 Tablespoons butter
⅓ Cup powdered sugar
Whisk egg, salt, melted butter, sugar, vanilla extract, water, cocoa powder, and yeast in a large bowl.
Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.
Once the dough is fully mixed, turn onto a floured surface and knead for ten minutes.
Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to proof. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.
While the dough is proofing make the filling by melting the butter and stirring in the peanut butter over low heat until melted. Take off of the heat and quickly whisk in the powdered sugar. Continue whisking until the mixture is light in color and fluffy. You’re essentially creating a whipped peanut butter.
Once done proofing, divide the dough into twelve equal portions. Take one portion of the dough and flatten into a circle. Place about a tablespoon of peanut butter into the center and pinch edges together to form a ball.
Place the ball into a VERY well oiled cupcake tin. Complete with the other 11 portions of dough and let them rise in the for another 15 minutes.
Brush the top of each with egg wash and bake at 350 degrees for 13-15 minutes. Let completely cool before trying to take out of the cupcake tin.
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