If you’ve ever craved a sweet, gooey, cinnamon-filled pastry, then this Maple Caramel Pecan Sticky Babka is about to steal your heart. Imagine soft, buttery dough twisted with a caramelized maple filling and topped with crunchy pecans. It’s the perfect balance of sweetness, warmth, and richness, all wrapped up in one irresistible loaf. Trust me, this babka will become your new go-to when you need a showstopper dessert that’s as cozy as it is delicious. Let’s dive into the magic of this sweet treat!
Why You’ll Love Maple Caramel Pecan Sticky Babka
This babka isn’t just a pastry—it’s a game-changer. Here’s why it’s sure to be your new favorite:
Versatile
It’s perfect for a cozy morning breakfast, an afternoon tea treat, or even as an indulgent dessert after dinner. Whether you’re sharing with loved ones or enjoying it solo, this sticky babka fits any occasion.
Budget-Friendly
While it may seem like an elaborate dessert, most of the ingredients are pantry staples, making it a sweet indulgence without breaking the bank.
Quick and Easy
With some time for rising, this babka doesn’t require much active effort—just patience and a bit of love. The result is totally worth it!
Customizable
Feel free to play around with the filling. If you’re not a fan of pecans, try walnuts or even hazelnuts. You can also add a touch of vanilla or cinnamon for extra warmth.
Crowd-Pleasing
This babka is sure to impress anyone who tries it. Whether you’re hosting a brunch or bringing a dessert to a party, it’s a guaranteed hit. The combination of caramel and pecans makes every bite feel like a special treat.
Ingredients
This Maple Caramel Pecan Sticky Babka comes together with a few key ingredients that create the perfect balance of flavors and textures. Here’s what you’ll need:
Bread Dough
The base of the babka is a soft, buttery dough that’s easy to work with. It’s pillowy and tender once baked, providing the perfect canvas for all the sweet fillings.
Maple Syrup
Maple syrup isn’t just for pancakes—this rich, sweet syrup brings depth and warmth to the caramel filling, making it extra special.
Pecans
Crunchy, toasted pecans add a wonderful contrast to the sticky sweetness of the maple filling. They also give the babka a delightful texture and a nutty richness.
Butter
The butter helps create a soft, tender dough that’s rich and flavorful. It’s essential for the dough’s consistency and flavor.
Sugar
Granulated sugar sweetens the dough and the filling, contributing to the overall richness of the babka. Brown sugar is also used in the filling for an added caramel flavor.
Yeast
Active dry yeast makes the dough rise and gives the babka its soft, fluffy texture.
Egg
Eggs are crucial for the dough’s structure and give it a beautiful golden color when baked.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started on making this delicious Maple Caramel Pecan Sticky Babka! The process might take a little time, but trust me, the result is worth every minute.
Make the Dough
In a large mixing bowl, combine the flour, sugar, and yeast. Add the warm milk and egg, then mix until the dough starts to come together. Gradually add in the melted butter and continue mixing until the dough is smooth and elastic. Cover the bowl and let the dough rise in a warm spot for about 1-1.5 hours, or until it doubles in size.
Prepare the Filling
While the dough is rising, make the maple caramel filling. In a small saucepan, melt the butter over medium heat. Stir in the maple syrup and brown sugar, cooking for 3-5 minutes until the mixture becomes smooth and slightly thickened. Remove from heat and set aside to cool.
Roll Out the Dough
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches. Spread the maple caramel filling evenly over the dough, leaving a small border around the edges. Sprinkle the chopped pecans over the filling.
Shape the Babka
Carefully roll the dough into a tight log, starting from one long side. Once rolled, cut the log in half lengthwise. Twist the two halves together to form a braided shape. Place the twisted dough into a greased loaf pan, making sure the ends are tucked under.
Second Rise
Cover the loaf pan with a clean towel and let the babka rise for another 30-45 minutes, until it has puffed up slightly.
Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the babka for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean. The aroma will be irresistible!
Finish with a Maple Glaze
While the babka is baking, prepare the glaze by heating a bit of maple syrup and butter in a small saucepan. Once the babka is out of the oven, brush the glaze over the top while it’s still warm for an extra touch of sweetness.
Serve and Enjoy
Let the babka cool slightly before slicing and serving. The sticky, sweet filling and crunchy pecans make every bite pure bliss.
Nutrition Facts:
Servings: 8
Calories per serving: 350-400
(Note: these are approximate values and may vary based on ingredient choices.)
Preparation Time
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours (includes rising time)
How to Serve Maple Caramel Pecan Sticky Babka
This Maple Caramel Pecan Sticky Babka is perfect on its own, but here are some fun serving suggestions to elevate your experience:
- Serve with a cup of coffee or tea for a cozy afternoon snack.
- Pair it with a scoop of vanilla ice cream for an indulgent dessert.
- Enjoy a warm slice with a dollop of whipped cream or a drizzle of extra maple syrup.
Additional Tips
Here are a few tips to ensure your babka turns out perfect every time:
- If you’re short on time, you can prepare the dough and filling in advance and let it rise overnight in the fridge.
- Be sure to twist the dough tightly for a beautiful braid, but not so tight that it’s difficult to bake.
- If you don’t have a loaf pan, you can bake the babka in a round cake pan, though the shape will differ.
FAQ’s
- Can I make this recipe ahead of time?
Yes! You can prepare the dough and filling ahead of time, let it rise in the fridge overnight, and bake it the next day. - Can I freeze this babka?
Absolutely! After baking, let the babka cool completely, then wrap it tightly and freeze for up to a month. - What can I use instead of pecans?
Walnuts or almonds would make great alternatives to pecans in this recipe. - How do I store leftovers?
Store the babka in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. - Can I make this recipe without maple syrup?
If you don’t have maple syrup, you can use honey or agave syrup as a substitute, though the flavor will be slightly different. - Can I make this babka with whole wheat flour?
Yes, you can substitute whole wheat flour for part or all of the all-purpose flour for a heartier version. - How do I know when the babka is done baking?
The babka should be golden brown on top, and when you insert a toothpick in the center, it should come out clean. - Can I add other ingredients to the filling?
Definitely! You can experiment with adding chocolate chips, cinnamon, or dried fruit to the filling for a twist. - Is the glaze necessary?
The glaze adds a lovely extra layer of sweetness, but you can skip it if you prefer. - Can I make this recipe without yeast?
Unfortunately, yeast is essential for the rise and texture of the dough. You’d need a different recipe that doesn’t rely on yeast for a fluffy, soft result.
Conclusion
This Maple Caramel Pecan Sticky Babka is the epitome of indulgence—sweet, sticky, and utterly irresistible. Whether you’re baking it for a special occasion or treating yourself to something delicious, it’s sure to become a beloved recipe in your collection. Give it a try, and enjoy every gooey, caramel-laden bite!
Print
Maple Caramel Pecan Sticky Babka
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Description
A decadent and soft babka filled with a maple caramel pecan swirl, making it a perfect indulgent treat for breakfast or dessert.
Ingredients
- For the dough:
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/4 cup sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- For the filling:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 cup pecans, chopped
- For the caramel topping:
- 1/4 cup maple syrup
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup chopped pecans (for garnish)
Instructions
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- In a large bowl, combine the flour, salt, and remaining sugar. Add the yeast mixture, butter, eggs, and vanilla extract. Mix until the dough comes together, then knead on a floured surface for about 8-10 minutes until smooth.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 1-2 hours until doubled in size.
- While the dough rises, make the filling by whisking together the melted butter, brown sugar, maple syrup, and cinnamon in a bowl. Stir in the chopped pecans.
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
- Once the dough has risen, punch it down and roll it out into a 12×18-inch rectangle. Spread the maple caramel filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly into a log, then cut it in half lengthwise. Twist the two halves together and place the twisted dough into the prepared loaf pan.
- Let the babka rise for another 30-45 minutes, then bake for 30-35 minutes or until golden brown and cooked through.
- While the babka bakes, make the caramel topping by combining maple syrup, heavy cream, and butter in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, until thickened slightly.
- Remove the babka from the oven and drizzle the warm caramel sauce over the top. Sprinkle with chopped pecans and allow to cool before serving.
Notes
- If the dough is too sticky, add a little more flour as you knead it, but be careful not to overdo it.
- This babka is best served warm, but it can be stored in an airtight container for up to 3 days.
- For an extra touch of flavor, add a pinch of nutmeg or allspice to the filling mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg