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For the dough: Place the yeast and 1/2 teaspoon sugar in a small bowl. Add the lukewarm water and stir gently to mix. Set aside until foamy, 5 to 10 minutes. In a stand mixer fitted with a dough hook, mix together the flour, 1/3 cup sugar, and 2 teaspoons vanilla. In a medium saucepan, scald the milk (bring almost to a boil, until milk is just simmering). Allow to sit for 1 minute to cool just slightly. With mixer on low, add the water- yeast mixture, milk, and melted butter. Add eggs one at a time. When the dough begins to come together, after 2 to 3 minutes, turn off mixer and scrape down the sides. Raise the speed to high and mix for another 5 to 10 minutes until the dough is shiny, elastic, and smooth. It may seem like a long time to mix, but the result is worth the wait. Place dough in a greased bowl with a damp towel on top. Allow to rise 1 to 2 hours. Make the sugar syrup while dough is rising: Combine water, sugar, and vanilla in a small saucepan. Bring to a low boil until sugar has dissolved. Set aside and cool. This syrup can be kept in the fridge for 2 to 3 months and makes enough for at least 2 batches of babka (6 medium babkas). Prepare three 8 1/2- by- 4 1/2-inch greased loaf pans. Note: you can also make two larger round babkas that can be baked on baking sheets. Cut the dough into three equal parts (use a food scale for precision). Roll out one part into a rectangle. Spread with one- third each of the peanut butter, then jelly, and roll up along the shorter side (to create more swirls inside). See pages 92-93 for shaping. Once the dough is formed into a swirled log, cut it straight down the middle so the filling is exposed. Cut 1/2 inch off each end. Layer each cut piece on top of one another and twist. Place in a greased loaf pan. Repeat with the other two pieces of babka dough. Lightly drape a kitchen towel over the top of pans. Allow to rise another 30 minutes. Preheat oven to 350°F while the dough rises. Bake for 20 minutes. Brush each babka with
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking