If you’ve ever dreamed of the perfect balance between rich caramel, crunchy pecans, and that sweet, buttery dough that pulls apart in all the right ways, this Maple Caramel Pecan Sticky Babka is the answer. It’s like the best dessert you never knew you needed—a tender, fluffy bread swirled with a sticky, gooey maple caramel sauce and topped with crunchy, toasted pecans.
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Trust me when I say, the smell of this baking in your oven is pure magic. The gooey caramel oozes between the layers of dough, and those pecans on top give it the most wonderful crunch. This isn’t just a treat, it’s an experience. And the best part? It’s surprisingly easy to make, even though it looks like a bakery masterpiece.
Why You’ll Love Maple Caramel Pecan Sticky Babka
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a cozy weekend morning, a holiday breakfast, or even as an indulgent dessert, this babka is perfect for every occasion. Here’s why it’s a favorite:
Irresistibly Sweet: The maple caramel sauce is the star of the show, creating that perfect blend of sweetness that hits all the right notes.
Impressive Yet Easy: It may look fancy, but making this sticky babka is simple enough for even a beginner baker. If you’ve always wanted to try making your own babka, this is the recipe that’ll give you that “wow” factor without the stress.
Perfect for Sharing: Whether it’s a brunch gathering, a family breakfast, or a sweet treat to share with friends, this babka makes a statement. It’s sure to impress and be devoured in no time.
A Comforting Treat: There’s something about this warm, gooey bread that just feels like a hug. It’s perfect for a chilly morning or whenever you need a little something to brighten your day.
Flexible: While this version is made with maple and pecans, you can easily adjust the filling to suit your tastes. Try adding chocolate chips, raisins, or even a swirl of cinnamon for a different twist.
Ingredients in Maple Caramel Pecan Sticky Babka
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Babka Dough: This tender dough is the heart of the babka. It’s soft and pillowy, with just the right amount of sweetness to carry the caramel and pecans. The dough comes together easily, making the perfect base for the sticky filling.
Maple Syrup: The true flavor of fall (or any season, really). This syrup gives the caramel that warm, deep sweetness that’s just irresistible.
Brown Sugar: Adds a touch of molasses flavor and depth to the caramel, making it that much richer.
Butter: Because, let’s face it, everything is better with butter. It adds richness to both the dough and the caramel filling.
Pecans: Toasted and chopped, these give the babka the perfect crunch and nutty flavor that complements the gooey sweetness.
Eggs: A couple of eggs give the dough its soft, chewy texture and help it rise perfectly.
Vanilla Extract: A splash of vanilla adds a little extra warmth and depth of flavor to the dough and caramel.
Milk: This helps the dough stay soft and tender, while also enriching the caramel sauce.
Instructions
Let’s dive into the steps to create this sweet masterpiece:
Prepare the Dough: In a large bowl, combine your yeast, warm milk, sugar, and eggs. Add in your flour, salt, and butter. Mix until a dough forms, then knead until soft and elastic—this will take about 5-7 minutes by hand or 3-4 minutes in a stand mixer.
Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about an hour, or until it’s doubled in size.
Make the Caramel Filling: While the dough is rising, melt butter in a saucepan. Add brown sugar, maple syrup, and a pinch of salt. Stir until everything is melted and smooth, then remove from heat and let it cool slightly.
Assemble the Babka: Once your dough has risen, punch it down and roll it out on a floured surface into a rectangle. Spread the cooled caramel mixture over the dough, then sprinkle with chopped pecans. Roll the dough tightly into a log and pinch the edges to seal.
Shape the Babka: Slice the log in half lengthwise, then twist the two halves together into a braid shape. Place it into a greased loaf pan and cover it to rise for another 30-45 minutes.
Bake to Perfection: Preheat your oven to 350°F (175°C) and bake the babka for 30-35 minutes, or until golden brown and cooked through.
Finish with a Maple Drizzle: While the babka bakes, prepare a little extra maple syrup and drizzle it over the top once it’s out of the oven. Let the babka cool for a few minutes before serving.
Serve and Enjoy: Slice it up and enjoy the gooey, sweet, nutty goodness of this Maple Caramel Pecan Sticky Babka. It’s perfect for breakfast, brunch, or as an indulgent snack with your favorite cup of coffee.
Nutrition Facts
Servings: 8
Calories per serving: 320 (approx.)
Preparation Time
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
How to Serve Maple Caramel Pecan Sticky Babka
With Coffee: A slice of this babka alongside a hot cup of coffee is perfection. The sweetness pairs so well with the bitterness of the coffee.
For Dessert: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
As a Gift: Wrap it up and give it as a homemade gift. Who wouldn’t love this delicious, gooey treat?
For Breakfast: Toast it lightly in the oven for an extra-crispy bite, and enjoy it with a spread of butter or cream cheese.
Additional Tips
Make Ahead: You can prepare the dough a day in advance and let it rise overnight in the fridge. Just make sure to bring it to room temperature before shaping and baking.
No Pecans? You can swap them out for walnuts or almonds if you prefer a different nut.
For Extra Caramel: If you’re a caramel lover like me, drizzle some extra maple caramel sauce over the top right before serving.
Storing Leftovers: Keep any leftovers wrapped in plastic wrap or in an airtight container. It stays fresh for a few days at room temperature or can be stored in the fridge for up to a week.
FAQ Section
Q1: Can I use a different nut?
A1: Yes, you can use walnuts, almonds, or even hazelnuts if you prefer a different flavor. Just make sure to toast them for extra crunch!
Q2: Can I make this ahead of time?
A2: Absolutely! You can prepare the dough the day before and let it rise overnight in the fridge. Just bring it to room temperature before baking.
Q3: How do I store leftovers?
A3: Wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay fresh for up to 4 days.
Q4: Can I freeze this babka?
A4: Yes! Once it’s fully baked and cooled, you can freeze it for up to 2 months. Just wrap it tightly and thaw before serving.
Q5: How do I reheat leftovers?
A5: Warm slices in the oven at 300°F (150°C) for 5-10 minutes until soft and gooey again.
Q6: Can I make this babka without caramel?
A6: Of course! You could swap the caramel for chocolate, cinnamon-sugar, or even fruit preserves.
Q7: Can I make this gluten-free?
A7: You can, but be sure to use a high-quality gluten-free flour blend for best results. The texture may be a little different, but still delicious!
Q8: Is this recipe dairy-free?
A8: It’s not, but you can substitute dairy-free butter and milk for a dairy-free version.
Q9: Can I add chocolate to this recipe?
A9: Absolutely! A handful of chocolate chips or a swirl of melted chocolate in the caramel would be a fantastic addition.
Q10: How do I make the caramel thicker?
A10: If you prefer a thicker caramel, simmer it for a few more minutes before using it in the recipe.
Enjoy making this Maple Caramel Pecan Sticky Babka! It’s a total treat for all the senses—sweet, sticky, crunchy, and absolutely heavenly. Let me know how it turns out!
Print
Maple Caramel Pecan Sticky Babka
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 2 loaves (16 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A decadent Maple Caramel Pecan Sticky Babka, featuring soft, enriched dough swirled with a rich maple caramel sauce and crunchy pecans, baked into two irresistible loaves.
Ingredients
- 1 cup (240 ml) warm whole milk
- 2 1/4 teaspoons (7 g) instant dry yeast
- 1 tablespoon (12 g) brown sugar
- 2 eggs, beaten
- 4 tablespoons (60 g) unsalted butter, melted
- 3 3/4 cups (450 g) plain flour
- 1/2 teaspoon (2.5 g) salt
- 1/2 cup (120 ml) double cream (48% fat content)
- 2/3 cup (110 ml) maple syrup
- 1/4 cup (50 g) brown sugar
- 12 tablespoons (170 g) salted butter
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (200 g) roughly chopped pecans
Instructions
- In a stand mixer bowl, combine 1 cup warm whole milk, 2 1/4 teaspoons instant dry yeast, 1 tablespoon brown sugar, 2 beaten eggs, 4 tablespoons melted unsalted butter, 3 3/4 cups plain flour, and 1/2 teaspoon salt. Mix with the dough hook for 4-5 minutes until fully incorporated and slightly sticky.
- Cover the bowl with cling film and let the dough rise at room temperature for 1 hour or until doubled in size.
- For the maple caramel sauce, combine 1/2 cup double cream, 2/3 cup maple syrup, 1/4 cup brown sugar, and 12 tablespoons salted butter in a medium saucepan. Cook over medium heat, stirring regularly, for about 10 minutes until thickened. Remove from heat and stir in 2 teaspoons vanilla extract.
- Grease two 2lb bread tins and line the bottoms with parchment paper.
- Divide the dough into two equal parts. On a lightly floured surface, roll one portion into a 40cm x 30cm rectangle, trimming edges if needed.
- Spread half of the maple caramel sauce over the dough, leaving a 2 cm border. Sprinkle 1 cup chopped pecans evenly over the sauce.
- Roll the dough tightly from the long side to form a log, then slice lengthwise and twist the two halves together to form a babka shape. Place in one prepared tin. Repeat with the second dough portion and remaining sauce and pecans.
- Let the babkas rise for 30 minutes, then preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes or until golden brown and a skewer comes out clean.
- Let cool slightly in the tins before transferring to a rack. Serve warm or at room temperature.
Notes
- Ensure the milk is warm (not hot) to activate the yeast properly.
- Store babka in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Reheat slices in the oven or microwave for a fresh-baked taste.
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg