Peanut butter chocolate challah

I've been wanting to make braided bread for a long time. Came across a recipe called crazy dough that uses yoghurt https://www.biggerbolderbaking.com/crazy-dough/

and then she added Nutella and braided it https://www.biggerbolderbaking.com/crazy-dough-nutella-braided-loaf/

I've played around with the ingredients e.g. made it less salty and more sweet since this is a sweet bread, and used Reese's new chocolate peanut butter spread instead of Nutella which I've run out of.

Not a bad recipe, it produces a crusty top like french baguette and isn't soft like brioche. This fits the description of challah which is a Jewish braided bread that has no butter and uses milk. I've since found out that the look/style is probably closer to a babka which is a bread has butter, oil, and water but not milk. Not sure what the texture will be like but I suspect it will be softer.

Nutella: http://prettysimplesweet.com/nutella-babka/ 

Chocolate: http://prettysimplesweet.com/chocolate-babka/ 

Ingredients (makes 2 loaves)

½ cup (120ml) warm milk

¾ cup yoghurt

1 egg

2 tsp sugar

1 tsp salt

2 tsp instant yeast

1½ tsp baking powder

½ cup Reese's chocolate peanut butter spread

2 tbsp melted butter

Method

1) Mix the wet: milk, yoghurt, and beat the egg.

2) In another bowl, mix the dry: sugar, salt, flour, baking powder.

3) Pour the wet into the dry and mix until a shaggy dough forms. If needed, add slightly more flour or milk to allow the ball to form.

4) Knead till you get a smooth dough, about 5 to 10 minutes. I used the window pane test. Form a ball and place in an oiled bowl. Cover with cling film and a tea towel and set aside in a warm place to prove for 2 hours or until doubled in size.

5) Take out and knock out the air. Dust the work surface with just a bit of flour. Knead until all the air has been deflated, about 5 minutes. Roll out to about 1 to 1.5 cm thick. To fit the loaf pan, don't spread it too much lengthways but have it wider i.e. you want a thicker roll rather than a longer one.

6) Spread a thin layer onto the dough, leaving a seam of 2cm at one end untouched. (I microwaved the spread for 30 seconds so it became pourable and easier to spread). Do not spread too thickly otherwise when you cut it in half, it will smear onto the 'white' parts.

7) Roll it up sideways at the longer edge, from the end that has no spread. Once you reach the seam, pinch to secure and turn it so the seam faces down.

8) Using a sharp knife, slide lengthways down the middle. Pinch two ends together and pleat (watch the video (http://prettysimplesweet.com/nutella-babka/).

9) Place into the loaf pan and cover to prove for 45 to 60 minutes.

10) Brush the white parts (ie dough that has no spread on it) with the melted butter while you preheat the oven to 190 deg C.

11) Bake for 20 (my small loaf pan) to 25 (my big loaf pan) minutes until crusty. When you tap the crust, it sounds hollow.

12) Leave it to cool in the tin on a wire rack for 20 to 25 minutes otherwise the filling will be molten hot!

13) Store in an airtight box out of the fridge for up to 3 days. Also freezes well.