Description
A decadent and soft babka filled with a maple caramel pecan swirl, making it a perfect indulgent treat for breakfast or dessert.
Ingredients
Units
Scale
- 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