Instructions

1. In a standing mixer fitted with the dough hook attachment, mix the milk, yeast, salt, eggs and yolk, sugar, and vanilla extract. Slowly incorporate the flour, then mix on low speed for about 10 minutes. Dough will be very tough and hard, but this is right! Next, spoon in the butter and mix for an additional 10 or so minutes. At first the butter will look super greasy, but by the third or so minute it will begin to incorporate into the dough. The dough will be ready when is soft and smooth like the skin on the underside of your wrist.
2. Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and allow to proof in a warm place for 1 hour.
3. Line two standard-size loaf pans with parchment paper. Set aside.
4. In a food processor, pulse the Dark Cocoa Chili Peanuts until they resemble a fine sand. Place into a small bowl and mix with sugar and melted butter. Set aside.
5. On a floured work surface, roll dough into a 12″x20″ rectangle. Spread filling evenly over dough, then cut dough in half lengthwise so you have two 12″x10″ rectangles. Roll each rectangle into a log (rolling from the 12″ side) and, using a sharp knife, cut off the ends of the roll so they’re even.
6. Cut the first log in half widthwise. You will end up with two half cylinders. Fold one half over the other, then fold again, creating a braided dough. Carefully transfer the braid into one of the prepared loaf pans. Repeat with second log.
7. Cover both loaf pans with plastic wrap and allow to proof in a warm place for 1 1/2 to 2 hours.
8. Preheat oven to 375°F. Remove plastic wrap from loaf pans. Brush the babkas with remaining egg white, saved from above. Bake for 35 minutes, until the babkas are a medium golden brown.
9. While the babkas are baking, combine sugar and hot water, mixing until sugar dissolves completely. Once out of the oven, brush babkas with sugar syrup. Allow to cool slightly, then serve!