Hola Peanut Butterer

Pic's Choc Peanut Babka

Recipe By


  • 1 Tbsp yeast
  • 1/4 cup warm water
  • 2 cups all purpose flour (use gluten free if required)
  • 1/4 cup coconut sugar
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 80g softened butter (cut into small cubes)
  • 1/2 cup Pic’s Peanut Chocolate Butter
  • 1/4 cup chopped walnuts (optional)
  • Syrup
  • 1/4 cup coconut sugar
  • 1/4 cup warm water


  1. Place yeast in warm water, sit aside for 5 minutes.  
  2. In a large mixing bowl, combine flour, sugar and salt. Mix well. Stir through eggs and the yeast/water and mix thoroughly.  
  3. Gradually add butter, stirring until it reaches a dough consistency. The dough should be elastic.  
  4. Place dough in a bowl, cover and refrigerate overnight.  
  5. Preheat oven to 175°C.  
  6. Divide dough into two balls. Roll out with a rolling pin, to form a rectangular  shape.  
  7. Spread generously with Pic’s Peanut Chocolate Butter.  
  8. Cut lengthwise and loosely plait (refer to the method video). Transfer to a greased and lined loaf tin.  
  9. Repeat with the remaining dough and bake for 35 minutes. 
  10. To make syrup, gently heat water and coconut sugar over the stove until the sugar is dissolved.  
  11. Pour over freshly baked babka, sprinkle with crushed walnuts (optional) and enjoy.  Serves 12.


Categories: Baking, Sweet tooth
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