Malted Peanut Butter Babka Bundt

Preparation time: 20 mins + rising time
Cooking time: 45 mins
Makes: 12 scrolls

INGREDIENTS

• 1 quantity Basic Rich Babka Dough
• 250g crunchy peanut butter
• 100g unsalted butter, melted
• 150g dark brown sugar
• 2 tsp vanilla paste
• 1 tsp freshly-grated nutmeg
• finely-grated zest and juice of 1 lemon
• 1 cup malted milk powder
• 150g salted peanuts, chopped
• 1½ cups dark rum
• ½ cup caster sugar

METHOD

1 Preheat oven to 200°C. Roll out the dough to make a rectangle 45cm x 25cm. Combine the peanut butter, meted butter, brown sugar, vanilla, nutmeg and zest in a bowl and beat until smooth. Stir in the lemon juice, then spread over the dough.

2 Scatter with the malted milk powder and peanuts. Starting at the near long edge, roll up to form a log, then place into a generously buttered and floured 2L Bundt tin. Cover loosely with cling film and set aside for 1 hour to rise.

3 Place in the oven and bake for 20 minutes, misting with a little water. Reduce the heat to 180°C and bake for a further 25 minutes. Meanwhile, combine the rum and caster sugar and boil rapidly in a small saucepan until syrupy. Brush half onto the Bundt as soon as it comes out of the oven. Stand for 10 minutes, invert onto a rack, then brush with the remaining syrup.