Peanut Butter and Dark Chocolate Babka

Source

More info with a babka rolling tutorial on my site: http://pnwbella.com/2018/11/10/peanut-butter-and-dark-chocolate-babka/
I hope you enjoy!
Ingredients
Babka dough:
2 packages active dry yeast (14 g)
1 cup whole milk, warm
4 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup granulated white sugar
2 large eggs, room temperature
1/2 cup butter, room temperature
1 egg, beaten
Filling:
1 cup creamy peanut butter
1 cup dark chocolate chunks, chopped
Directions
In a large bowl, mix together flour and salt.
In the microwave, heat milk until it is warm, but not hot, to the touch (about 110-115° F). Add yeast to the warm milk and let sit until bubbly and frothy, about 10 minutes.
In a mixer with the bread hook attachment, combine sugar, eggs, and yeast mixture and whisk to combine slightly. Using the bread hook, add flour, a cup at a time. If dough is still a bit sticky, add another 1/2 cup of flour.
Add the butter, about 2 tbsp at a time, until incorporated.
Continue kneading for 5 minutes. The dough is ready once the it is smooth and no longer sticking to the sides of the bowl.
Lightly oil a large bowl with cooking spray or vegetable oil. Place dough in the bowl, flipping to cover it with the oil. Place plastic wrap or a clean kitchen towel over the bowl.
Let rise in a warm spot for 1 or 1 1/2 hours, or let rise overnight in the fridge. Dough should double in size. If you let dough rise in the fridge, let it come to room temperature before using.
Divide the dough into two equal halves. On a floured surface, roll the first half into a large rectangle about 10″x18″ in measurement.
Leaving a 1 inch border, spread 1/2 cup peanut butter over the rectangle. Sprinkle 1/2 cup of the dark chocolate chunks evenly over the rectangle.
Roll the rectangle lengthwise. One in a large roll, cut the roll in half lengthwise to create to equal halves.
Twist the two halves together, pinching the ends together to seal them.
Repeat with second half of the dough.
Line 2 loaf pans with parchment paper, and place the formed 1 formed loaf into each pan.
Let babkas rise in the pans for an additional 1 to 1/2 hours, or until doubled in size.
Preheat oven to 350° F.
Brush babkas with egg wash. Bake for 40 minutes, or until a skewer inserted in the bread comes out clean.
Let cool, and enjoy!