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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Prepare the filling by combining finely chopped pecans, rich brown sugar, and fragrant cinnamon in a separate mixing bowl.
- 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.
- Sprinkle the prepared pecan mixture uniformly over the maple-coated dough, leaving a small border around the edges.
- Carefully roll the dough tightly from the long side, creating a compact log. Slice the log precisely in half lengthwise, exposing the inner layers.
- Intertwine the two halves, creating an elegant twisted pattern. Gently transfer the braided dough into a greased loaf pan.
- Craft the caramel sauce by melting butter, maple syrup, and brown sugar in a saucepan. Cook until the mixture becomes bubbly and slightly thickened.
- Pour the hot caramel evenly over the twisted babka, ensuring complete coverage.
- 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.
- 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