Sweet Maple Pecan Sticky Babka Recipe: A Scrumptious Breakfast Twist

Sweet and gooey maple pecan sticky babka weaves together comfort and indulgence in every delectable slice.

Layers of rich, buttery dough spiral around a nutty, caramelized filling that promises pure delight.

Soft yeasted bread embraces a generous swirl of maple-infused pecans, creating a mesmerizing texture.

Warm spices dance through the dough, hinting at cozy weekend mornings and leisurely brunches.

Delicate streusel crowns this masterpiece, adding delightful crunch to each tender bite.

Each slice promises a moment of pure culinary bliss that you won’t want to miss.

Come unravel this irresistible babka and let your taste buds celebrate.

Maple Pecan Sticky Babka with Sweet Texture

• Create delightful memories together while baking this sweet treat that brings everyone into the kitchen with its irresistible maple and pecan aromas.
• Perfect for home bakers wanting to level up their pastry techniques with a gorgeous twisted bread that looks professionally crafted but is surprisingly simple to make.
• Serve as a decadent breakfast, impressive brunch centerpiece, or indulgent dessert that appeals to both kids and adults with its rich, nutty flavors.
• Requires basic baking ingredients and straightforward steps, making it an approachable recipe for cooks of all skill levels who want to create something special without complicated techniques.

Layers That Build Maple Pecan Sticky Babka

• Warm Milk: A key liquid that helps activate the yeast and create a soft, tender texture.
• Sugar: Provides sweetness and helps feed the yeast during rising.
• Active Dry Yeast: Essential for making the dough rise and develop a light, airy structure.
• All-Purpose Flour: The main base that gives structure to the babka.
• Salt: Enhances the overall flavor of the dough.
• Eggs: Add richness and help bind the ingredients together.
• Butter: Contributes to the softness and flavor of the babka.

• Chopped Pecans: Adds a nutty crunch and depth of flavor to the babka.
• Brown Sugar: Provides a rich, caramel-like sweetness to the filling.
• Ground Cinnamon: Offers a warm, aromatic spice to complement the other ingredients.
• Maple Syrup: Brings a distinct sweet and complex flavor to the filling and topping.

• Butter, Maple Syrup, Brown Sugar: Create a rich, sticky caramel that coats the babka with a luxurious sweet glaze.

Twisting and Baking Maple Pecan Sticky Babka

Step 1: Activate the Yeast Magic

In a cozy bowl, combine warm milk, sugar, and yeast.

Let the mixture sit and become beautifully frothy for about 5 minutes.

This is where the magic begins!

Step 2: Create the Dough Foundation

• Flour
• Salt

Add the frothy yeast mixture, eggs, and softened butter.

Knead the dough with love until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it tenderly, and let it rise in a warm spot for 1-2 hours until it doubles in size.

Step 3: Craft the Delicious Filling

• Chopped pecans
• Brown sugar
• Cinnamon

Set this heavenly mixture aside for later.

Step 4: Shape the Babka Masterpiece

Roll out the dough on a flour-dusted surface into a rectangular wonderland.

Drizzle maple syrup generously across the surface, then sprinkle the pecan filling evenly.

Roll the dough tightly from the long side, creating a beautiful log.

Slice the roll in half lengthwise and gently twist the two halves together.

Nestle this twisted beauty into a greased loaf pan.

Step 5: Prepare the Gooey Caramel Coating

• Butter
• Maple syrup
• Brown sugar

Cook until the mixture becomes bubbly and golden.

Pour this liquid gold over the twisted dough, ensuring every nook gets covered.

Step 6: Bake to Perfection

Preheat the oven to 350F (175C).

Slide the babka into the oven and bake for 30-35 minutes until it turns a gorgeous golden brown.

Let it cool slightly before slicing and serving this irresistible treat.

Tips for Sticky Babka Success Every Time

• Ensure milk is warm (not hot) to prevent killing yeast, creating a frothy mixture that helps dough rise beautifully.
• Dust surface generously with flour and use a non-stick rolling pin for easy handling and clean shaping.
• Toast pecans before mixing to enhance their nutty profile and release deeper, richer flavors in the filling.
• Let babka cool completely before slicing to maintain structural integrity and prevent crumbling.
• Replace pecans with walnuts or almonds for varied texture, and use gluten-free flour for a celiac-friendly version.

Best Way to Store Maple Pecan Sticky Babka

• Store leftover babka in an airtight container for up to 5 days. Wrap tightly in plastic wrap or aluminum foil to prevent drying out.
• Slice babka into portions, wrap each piece individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for maximum freshness.
• Warm slices at 300°F for 8-10 minutes, covering with foil to prevent burning. This method restores the babka's soft, gooey texture and brings back its fresh-baked warmth.
• Zap individual slices for 15-20 seconds. Add a small damp paper towel on top to keep the babka moist and prevent it from becoming tough or chewy.

Serve Maple Pecan Sticky Babka with These

• Savor Sweet Maple Harmony: Wine and Accompaniment Pairings
• Dessert Wine Delight: Select a late-harvest Riesling or Moscato d'Asti to complement the babka's rich maple and pecan flavors, balancing sweetness with delicate fruit notes.
• Coffee Companion Craft: Brew a medium-roast Colombian coffee with nutty undertones that echo the pecan's warmth, creating a harmonious taste experience that enhances the babka's complexity.
• Cheese Contrast Magic: Serve a creamy mascarpone or mild blue cheese on the side, offering a tangy counterpoint to the babka's sweet caramel and maple glaze, adding unexpected depth to each bite.
• Whiskey Accent Pairing: Pour a smooth bourbon or maple-infused whiskey that mirrors the recipe's maple syrup, intensifying the nutty, caramelized notes and providing a sophisticated adult twist.

Maple Pecan Sticky Babka Reimagined

• Gluten-Free Babka: Replace wheat flour with a gluten-free blend, using xanthan gum to help bind the dough and maintain its structure.
• Vegan Maple Pecan Version: Substitute dairy milk with almond milk, use coconut oil instead of butter, and replace eggs with a flax egg mixture for a plant-based alternative.
• Nut-Free Adaptation: Swap pecans with sunflower seeds or pumpkin seeds for those with nut allergies, maintaining the same sweet and crunchy texture.
• Reduced Sugar Option: Use monk fruit sweetener or stevia in place of brown sugar, and opt for sugar-free maple syrup to create a lower-carb, diabetic-friendly version of the classic babka.

FAQs

• Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. After kneading, cover and refrigerate overnight. Let it come to room temperature and rise before shaping.

• What if my dough doesn't rise properly?

Ensure your yeast is fresh and active. Use warm (not hot) milk, and place the dough in a draft-free, warm area. Room temperature around 75-80°F works best for rising.

• How do I know when the babka is fully baked?

Check for a deep golden-brown color and use a digital thermometer. The internal temperature should reach about 190°F. If the top browns too quickly, cover with foil.

• Can I substitute the nuts in this recipe?

Absolutely! Walnuts work great as an alternative to pecans. You can also use almonds or skip nuts entirely if you have allergies or preferences.

Maple Pecan Sticky Babka Recipe

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4.5 from 17 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Maple pecan sticky babka elevates weekend baking with its rich, swirling layers of sweet indulgence. Warm spices and nutty pecans create a luxurious morning treat you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 3 1/2 cups all-purpose flour
• 2 large eggs
• 1 cup pecans, chopped

Liquid and Dairy Ingredients:

• 1/2 cup whole milk, warmed
• 1/2 cup unsalted butter, softened
• 1 packet (2 1/4 teaspoons) active dry yeast

Sweeteners and Spices:

• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 cup maple syrup
• 1/4 cup unsalted butter
• 1/2 cup brown sugar

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Instructions

1. Activate the yeast by combining warm milk, sugar, and yeast in a bowl. Allow the mixture to bloom and become frothy for approximately 5 minutes.
2. Create the dough foundation by mixing flour and salt in a large mixing bowl. Incorporate the activated yeast mixture, eggs, and softened butter. Knead thoroughly until the dough achieves a smooth, elastic consistency.
3. Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm environment for 1-2 hours until it doubles in volume.
4. Prepare the filling by combining finely chopped pecans, rich brown sugar, and fragrant cinnamon in a separate mixing bowl.
5. Roll out the risen dough on a generously floured surface into a rectangular shape approximately 12×18 inches. Drizzle maple syrup evenly across the surface, ensuring complete coverage.
6. Sprinkle the prepared pecan mixture uniformly over the maple-coated dough, leaving a small border around the edges.
7. Carefully roll the dough tightly from the long side, creating a compact log. Slice the log precisely in half lengthwise, exposing the inner layers.
8. Intertwine the two halves, creating an elegant twisted pattern. Gently transfer the braided dough into a greased loaf pan.
9. Craft the caramel sauce by melting butter, maple syrup, and brown sugar in a saucepan. Cook until the mixture becomes bubbly and slightly thickened.
10. Pour the hot caramel evenly over the twisted babka, ensuring complete coverage.
11. Preheat the oven to 350F (175C). Bake the babka for 30-35 minutes, watching for a golden-brown exterior and ensuring the interior is fully cooked.
12. Remove from the oven and allow the babka to cool completely before slicing and serving.

Notes

• Swap regular flour with gluten-free flour blend for a celiac-friendly version that maintains the babka’s delightful texture.
• Toast pecans beforehand to intensify their nutty flavor and create a deeper, more complex taste profile.
• Consider reducing maple syrup quantity if you prefer less sweetness, allowing the bread’s rich buttery notes to shine through.
• Refrigerate dough overnight for enhanced flavor development and easier handling during shaping process.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg