When I was a kid, I wasn’t that into peanut butter and jelly. Quick, call the kid police, they’d be sure to post-arrest me for this horrible sin. Any sandwich seemed to be too sticky and there was always too much peanut butter to jelly. Looking back on that ratio, I’m sure it was my mom trying to rein in some sugar consumption, which doesn’t seem like the worst of ideas. Generally though, let’s talk about peanut butter and jelly pull-apart bread. It’s 2018 people, and some old habits (hating pb&j) die easily here.
When you wrap up peanut butter and jelly in buttery brioche even the most ardent of pb&j haters will jump on board. It’s melty, it’s gooey, it’s buttery and soft. I imagine those people who liked Uncrustables would also like this. It’s for all levels of the pb&j experience.
The brioche recipe was from a new cookbook of mine – the Fearless Baker cookbook – and it was flawless. I had a bit extra after making the loaves, so I rolled it up into a ridiculously sized bun and popped it in the oven. I almost (almost) wish that I had done that with all of it, since it was pure buttery perfection all on its own. But alas, we’re not here for simple brioche buns, we want them jam-packed (literally) and full of childhood nostalgia.
If you feel like a more breakfasty-eggy bread-brioche situation, check out this maple-bacon challah. It’s also sure to rock your world and maybe you’ll change your mind about bacon and/or maple syrup?? By that I mean you will only love them more.
In more news, I’ve been getting deep into Pinterest… I’m a little sad but a lot happy about it and I’d love if you joined me!! It’s spiraling out of control so come check in on me, here’s the link!
peanut butter and jelly pull-apart bread
recipe adapted from the fearless baker cookbook
5 cups bread flour
1/2 cup granulated sugar
1 tablespoon salt
1 tablespoon instant yeast
5 large eggs
1 cup whole milk
14oz unsalted butter, at room temperature
1/2 cup peanut butter (I used smooth, but am intrigued by chunky)
1/2 cup jam of your choosing
Egg wash: 1 large egg, splash of water, pinch of salt.
Mix the flour, granulated sugar, and salt in the bowl of a stand mixer. Add the yeast and mix to combine. In a small bowl, whisk the eggs a bit until they’re all broken up, and add the milk and eggs to the stand mixer. Mix for 4 minutes.
Increase speed to medium and add the softened butter a tablespoon at a time, waiting patiently for the butter to be fully incorporated before adding the next bit. If butter rides up on the sides, scrape down the bowl to make sure it can be fully mixed in. Once the butter has all been added, knead in the mixer for another minute. Transfer the dough to a large, lightly greased bowl and cover with plastic wrap. Refrigerate overnight.
The next day, grease and line two 9×5 inch loaf pans with parchment paper. I used one normal size loaf pan, and made the rest in an assortment of smaller pans and ramekins. Just be aware that the bake time will likely be different. Divide the dough into two pieces, and roll each out to a 1/2 inch thickness. Using a cookie or biscuit cutter, cut 3 inch circles out of the dough. Pat the circles down a bit thinner, and spread half with the peanut butter and half with the jelly. Fold the circles into half-moons, and nestle them (alternating) in the loaf pan, with the flat side of the half moon down. Once the pan is snugly filled, wrap it with greased plastic wrap, and let it rise until doubled in size, about 60-90 minutes. Depending on the temperature of your house this can take a bit longer.
Brush the dough with egg wash and sprinkle with turbinado sugar. Bake for 40-45 minutes, until a thermometer reads 190F. Let cool in the pans for 15 minutes, and pop the loaves out with the parchment paper overhang. Enjoy warm.