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
Units
Scale
- 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