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  • Bake from Scratch

    MUFFIN PAN MAGIC

    Jun 11, 2019 6 minutes
    PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE
    RECIPE DEVELOPMENT LAURA CRANDALL / FOOD STYLING BY VANESSA ROCCHIO
    STYLING BY CAROLINE BLUM

    PEANUT BUTTER-CHOCOLATE BABKAS

    Makes 12 rolls

    These dreamy baby babkas are filled with creamy peanut butter and melted pieces of chocolate, so you can twist and bake them up for breakfast or dessert. The best part? Shaping them is a breeze. You may never go back to the traditional braided loaf again.

    4½ cups (563 grams) all-purpose flour, divided
    ½ cup (100 grams) granulated sugar
    1 (0.25-ounce) package (7 grams) instant yeast*
    1½ teaspoons (4.5 grams) kosher salt
    1 cup (240 grams) plus 1 tablespoon (15 grams) water, divided
    ½ cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter, melted and divided
    2 large eggs (100 grams), room temperature and divided
    1 large egg yolk (19 grams), room temperature
    1 cup (256 grams) creamy peanut butter
    ¼ cup (30 grams) confectioners’ sugar
    1 teaspoon (4 grams) vanilla extract
    ⅓ cup (57 grams) chopped 60% cacao bittersweet chocolate

    1. In the bowl of a

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