Peanut Butter Jelly Babka

In a stand mixer’s bowl pour flour, yeast and sugar. Mix well. Add the eggs and sour cream. On the lowest speed knead until the dough starts to come together. Add the butter to the dough slowly-slowly. After adding all the butter, up the speed of the mixer one notch faster. Knead for 10 min. Wrap the dough and let it rest in the fridge over-night.

Make the peanut butter: In a food processor blend all the ingredients together until you get a smooth paste.

Make the jelly: Massage the grapes and the berries with sugar until releasing the juices. Cook on low heat until you get a jelly-ish texture.

 The following day, take the dough out of the fridge and divide in two. It will and should be a stiff dough. While working on one piece, place the other one back in the fridge. Open the dough with a rolling pin to a 1/2 cm thickness layer. Using a scraper, spread the peanut butter and jelly. Roll the dough and place in the freezer for 45 min. It will help us to cut through it. After the roll cool cut it down the middle with a bread knife. Braid them and place the PBJ babka in a baking tray. Let the babka proof for about 2 hours. Brush with egg. Preheat the oven to 365F or 185C. Bake for 45 min. Make the syrup. Pour the syrup on the babka slowly slowly. Put a lot please. Cut to slice.