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Sticky Caramel-Pecan Babka Recipe

★★★★★

4.4 from 98 reviews
  • Author: Hugo
  • Total Time: 3 hours 50 minutes (including rising and chilling time, excluding extended chilling up to 3 days)
  • Yield: 3 loaves (8x4-inch pans) 1x

Description

This Sticky Caramel-Pecan Babka recipe features a rich, buttery yeast dough filled with a luscious sticky caramel-pecan mixture, twisted into beautiful swirls and baked to a deep glossy brown. With a tender crumb, layers of sweet cinnamon-spiced filling, and a caramelized nutty crunch, these babkas are perfect for breakfast, brunch, or dessert. The dough is enriched with eggs and butter, chilled for easier handling and layered with a sticky, buttery brown sugar and pecan filling that creates a moist and decadent bread.

Ingredients

Scale

Dough

  • 3/4 cup water
  • 1 tablespoon active dry yeast
  • 3/4 cup whole milk
  • 4 large eggs
  • 1 large egg yolk
  • 3/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons vanilla extract
  • 6 1/4 to 6 1/2 cups all-purpose flour
  • 12 tablespoons unsalted butter, softened to room temperature

Sticky Filling

  • 2 1/4 cups pecans
  • 3/4 cup salted butter
  • 1 1/2 cups packed dark brown sugar
  • 3 teaspoons cinnamon

Egg Wash

  • 1 large egg yolk
  • 1 tablespoon whole milk or cream

Instructions

  1. Make the dough: Combine the water and yeast in the stand mixer bowl and let it stand until the yeast dissolves. Whisk in milk, eggs, yolk, sugar, salt, and vanilla until blended. Stir in 6 1/4 cups of flour until a shaggy dough forms.
  2. Knead the dough: Attach the dough hook and knead on medium-low speed for 5 minutes until flour is incorporated. Add softened butter in tablespoon-sized blobs one at a time, mixing each in before adding the next. Continue kneading for 5 more minutes until dough is elastic, glossy, and slightly sticky. Add up to 1/4 cup more flour if dough sticks too much to bowl.
  3. Chill the dough: Transfer dough to a large bowl, cover, and let it rise for 1 to 1 1/2 hours until doubled. Refrigerate for at least 1 hour or up to 3 days to ease rolling.
  4. Prepare the filling: Preheat oven to 350°F. Toast pecans for about 10 minutes until fragrant and slightly darkened. Chop finely while warm to pieces no larger than a grain of barley. Mash together softened butter, brown sugar, and cinnamon until crumbly, then mix in chopped pecans to form a sticky paste.
  5. Shape the babka loaves: Line and grease three 8×4-inch loaf pans with parchment. Divide chilled dough into 3 equal portions. On a floured surface, roll each portion into a thin rectangle approximately 10 by 12 inches. Spread about 1 cup of filling evenly over each dough piece, leaving a 1-inch border at top. Roll dough tightly from the short end, pinch seam closed, then slice lengthwise through the middle.
  6. Form spirals: Turn the two halves so layers face upward, press them together at the top, twist around each other in a spiral, and press bottom ends together. Place each loaf into prepared pan, adjusting to fit.
  7. Final rise: Cover pans and let loaves rise for 1 to 1 1/2 hours until puffy and slightly domed.
  8. Bake the babka: Preheat oven to 350°F about 30 minutes before baking. Whisk egg yolk with milk to make egg wash and brush over loaves. Place pans on a baking sheet to catch drips, bake 45 to 55 minutes until deep glossy brown. Cover edges with foil last 10-15 minutes if browning too fast. Loaves are done when an inserted skewer comes out clean except for sticky caramel.
  9. Cool the loaves: Let cool in pans for about 20 minutes to firm up. Run a knife around edges, lift loaves out using parchment, and transfer to cooling racks. Serve slightly warm or store covered up to a week. Freeze wrapped up to 3 months.

Notes

  • Chilling the dough overnight makes it much easier to roll and shape.
  • Be careful not to over-process pecans in a food processor or they will turn into butter.
  • You can bake two loaves at a time and keep the third dough piece refrigerated for up to 3 days before shaping and baking.
  • Brushing the egg wash gives the babka a beautiful glossy finish.
  • Loaves are sticky and layers may separate slightly when slicing, which is part of their rustic charm.
  • Cover edges with foil if they start to burn during the bake.
  • Use a sharp knife dipped in water for a clean cut when slicing dough logs.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish

Keywords: Babka, Caramel Babka, Pecan Babka, Yeast Bread, Cinnamon Babka, Sticky Sweet Bread, Twisted Bread

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Find it online: https://flavorsbyhugo.com/sticky-caramel-pecan-babka-recipe/