Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Challah with Peanut Butter and Chocolate Crumble - photo 1
← Recipes

Challah with Peanut Butter and Chocolate Crumble

Cakes and Bakes Breakfasts Desserts 180 min Medium 10 wyświetleń ~19.25 PLN - (0)
Rate:
(0)

Description

Here’s a recipe that will change your perception of traditional challah. We present a fluffy, buttery yeast challah, enriched with creamy peanut butter, giving it a subtly salty, nutty flavor. Hidden in the soft interior are pieces of melting dark chocolate, creating the perfect contrast to the sweetness of the dough. Topped with a crunchy, golden crumble, also with an intense peanut butter flavor, this bake is perfect for a lazy weekend breakfast, served with a cup of warm milk or coffee. Its aroma while baking will fill the entire house, and its appearance – a perfectly braided loaf sprinkled with crumble – will make it a centerpiece on any table. Perfect to serve with butter, jam, or simply on its own as a sweet snack.

Składniki (16)

Servings:
12
  • Wheat flour type 500 500 g
  • Fresh yeast 25 g
  • Milk 3.2% 200 ml
  • Cukier drobny 80 g
  • Egg 2 szt.
  • Masło 82% 70 g
  • Smooth peanut butter 60 g
  • Bitter chocolate 80 g
  • Wheat flour for crumble 80 g
  • Brown sugar for the crumble 50 g
  • Cold butter for the crumble 50 g
  • Peanut butter for the crumble 20 g
  • Egg yolk for brushing 1 szt.
  • Milk for brushing 1 łyżka
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Salted peanuts 30 g
💰 Szacowany koszt dania: ~19.25 PLN (1.60 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the Leaven

1

Start by preparing the yeast starter, which will 'wake up' the yeast. In a small saucepan, heat 200 ml of milk. It should be slightly warm, at a temperature of about 37°C – when you put your finger in, it should feel pleasant, neither cold nor hot. In a large bowl (where you will knead the dough), crumble 25 g of fresh yeast. Add 1 tablespoon of sugar (from the measured 80 g), 1 tablespoon of flour (from the measured 500 g), and pour the warm milk over it. Gently mix with a fork, just to combine the ingredients. Cover the bowl with a clean kitchen towel and set it in a warm, draft-free place for about 15-20 minutes. The starter is ready when a thick, abundant foam appears on its surface – this is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, Milk 3.2%, Cukier drobny, Wheat flour type 500
The most common mistake is 'scalding' the yeast with milk that is too hot, which will kill them. Always check the temperature on your wrist. If there is no foam after 20 minutes, the yeast is inactive and you need to start over.

Kneading the Dough

2

Sift the remaining flour into the bowl with the risen starter. Add the rest of the sugar, 4 pinches of salt, 2 whole eggs (lightly beaten with a fork in a small bowl), and 60 g of smooth peanut butter. Start kneading the dough. You can do this by hand in the bowl or on a work surface, or use a stand mixer with a dough hook. Knead for about 5 minutes until the ingredients are combined.

Ingredients: Wheat flour type 500, Cukier drobny, Egg, Smooth peanut butter, Salt
Sifting the flour aerates it, which will make the challah fluffier. Kneading with a mixer on low speed will take about 5-7 minutes, while kneading by hand will take about 10 minutes.
3

When the dough is already partially combined, start adding the 70 g of very soft butter piece by piece (e.g., one tablespoon at a time), while continuously kneading. Only add the next portion of butter once the previous one has completely absorbed into the dough. After adding all the butter, knead the dough for another 10-12 minutes by hand or 8 minutes with a mixer on medium speed. The finished dough should be smooth, elastic, shiny, and pull away from the sides of the bowl and your hands.

Ingredients: Masło 82%
Patience when adding butter is key. Adding it too quickly will make the dough greasy and difficult to knead. Properly kneaded dough should slowly return to its shape when pressed with a finger.
4

At the very end of kneading, add 80 g of coarsely chopped dark chocolate. Knead the dough for another minute, just until the chocolate pieces are evenly distributed. Do not knead too long to prevent the chocolate from melting too much from the heat of your hands. Shape the dough into a ball, place it in a bowl lightly greased with oil, cover it with a cloth, and set it in a warm place for about 1-1.5 hours, until it doubles in volume.

Ingredients: Bitter chocolate
To prevent the chocolate from staining the cake, you can lightly chill it in the fridge beforehand. The ideal place for rising is a slightly warmed (up to 30°C) and turned-off oven.

Preparation of Crumble

5

While the dough is rising, prepare the crumble. In a small bowl, place 80 g of flour, 50 g of brown sugar, 50 g of cold butter cut into small cubes, and 20 g of peanut butter. Quickly rub all the ingredients together with your fingers until you have clumps of various sizes that resemble wet sand. Do not knead for too long to prevent the butter from melting. Place the finished crumble in the refrigerator.

Ingredients: Wheat flour for crumble, Brown sugar for the crumble, Cold butter for the crumble, Peanut butter for the crumble
The key to the perfect crumble is cold butter and quick work with your fingers. Over-kneading will create a uniform mass instead of crunchy clumps. Use your fingertips, not your whole hands.

Shaping and Rising of the Challah

6

Remove the risen dough onto a lightly floured work surface and knead briefly to degas it. Divide the dough using a kitchen scale into 3 equal parts. From each part, shape a roll about 35-40 cm long, trying to keep it even along its entire length. Place the three rolls next to each other, pinch their ends together on one side, and then braid them into a classic braid. Do not braid it too tightly, as the challah will rise further during baking. Pinch the ends together on the other side as well and tuck them slightly under the bottom of the challah.

Using a kitchen scale will ensure that the rolls are even and the challah bakes evenly. When shaping the rolls, roll them with your hands from the center outwards. If the dough shrinks, set it aside for 2-3 minutes to let the gluten 'rest'.
7

Carefully transfer the finished challah to a baking sheet lined with parchment paper. Loosely cover it with a clean cloth and set it in a warm place for the second rise for about 30-40 minutes. The challah should noticeably puff up and increase in size during this time.

To easily transfer the challah, you can braid it directly on parchment paper and then slide the paper with the dough onto the baking sheet.

Baking

8

At the end of the second rising, preheat the oven to 180°C (top and bottom heat). In a small bowl, beat one egg yolk with one tablespoon of milk using a fork. With a kitchen brush, gently but thoroughly coat the entire surface of the risen challah. Then generously sprinkle it with the prepared crumble. If using, also sprinkle with coarsely chopped peanuts.

Ingredients: Egg yolk for brushing, Milk for brushing, Salted peanuts
Brush the challah very gently so as not to damage its airy structure. A silicone brush is perfect for this. Brushing with egg is key to achieving a beautiful golden color.
9

Place the loaf with challah in the preheated oven. Bake for about 30-35 minutes, until the challah is beautifully risen and golden brown. To check if it’s done, you can insert a wooden stick into the thickest part – it should come out dry. You can also gently tap the bottom of the challah – it should make a hollow sound. After baking, remove the challah from the oven and transfer it to a metal rack to cool completely.

If the top of the challah starts to brown too quickly, you can loosely cover it with a piece of aluminum foil. Every oven bakes differently, so keep an eye on the challah towards the end of baking. Cooling on a rack prevents the bottom from steaming.

Fun Fact

💡

The traditional Jewish challah, from which the Polish version originates, is often braided from six strands of dough, symbolizing the twelve loaves of showbread from the Temple in Jerusalem, one for each of the twelve tribes of Israel.

Best for

Weekendowe śniadanie Brunch z przyjaciółmi Słodka przekąska do kawy Podwieczorek

Tips

🍽️ Serving

Challah tastes best when it's still slightly warm. Serve it sliced into thick pieces. It's delicious on its own, but you can also spread it with fresh butter, homemade strawberry jam, plum preserves, or an extra serving of peanut butter. Stale challah can be used to make excellent French toast.

🥡 Storage

To keep it fresh, store the challah in an airtight container or wrapped in plastic wrap at room temperature for 2-3 days. It can also be frozen – preferably sliced. To thaw, simply place the slices in a toaster or warm them in the oven.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Yeast Rolls with Strawberry Pudding and Almond Crumble 120 min

Yeast Rolls with Strawberry Pudding and Al...

Cakes and Bakes
Leśne Naleśniki z Sercem Jagodowym 35 min

Leśne Naleśniki z Sercem Jagodowym

Breakfasts for Kids
Spartak Cake with White Chocolate and Orange Cream 150 min

Spartak Cake with White Chocolate and Oran...

Cakes and Bakes
Sweet gluten-free bread with pumpkin, banana, and a hint of cinnamon 90 min

Sweet gluten-free bread with pumpkin, bana...

Gluten-free cuisine
Grandma's Paczki in "Sweet Blog" Style — delicate, golden with plum filling 210 min

Grandma's Paczki in "Sweet Blog" Style — d...

Cakes and Bakes
Caramel-Nut Swirls with Vanilla Cream Cheese 180 min

Caramel-Nut Swirls with Vanilla Cream Cheese

Cakes and Bakes

Recipe Categories

Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Breakfasts
Breakfasts

Breakfast is the most important meal of the day - energy for a good start and a tasty morning. Scrambled eggs, fried eggs, poached eggs, and omelets - protein classics. Oatmeal with fruits, nuts, and honey - a healthy and filling fit breakfast. American pancakes and French crepes - a sweet start ...

See all recipes in this category
Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Reklama