Pecan Pie Babka
Total Time
Overnight
Rating
5 out of 5 stars
(8)
Ingredients
1 loaf
- 2 cups + 2 tbsp all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 1 tsp active dry yeast
- 2 large eggs
- 1/4 cup + 1 tbsp whole milk
- 1/2 tsp salt
- 5 tbsp unsalted butter, room temp
- 4 tbsp unsalted butter, room temp
- 2 tbsp maple syrup
- 1/2 cup packed brown sugar
- 2 tsp cinnamon
- 1 cup chopped pecans
- 3 tbsp water
- 3 tbsp granulated sugar
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Preparation
Step 1
Combine the flour, sugar, and yeast in the bottom of the bowl of a stand mixer.
Step 2
With the dough hook, mix in eggs and 1/4 cup + 1 tbsp milk until combined (2-3 minutes).
Step 3
Add salt and butter, one tablespoon at a time, until incorporated.
Step 4
Run the mixer on medium speed for about 10 minutes until the dough is smooth, scraping down the bowl.
Step 5
Coat a large bowl with oil, place the dough inside, cover with plastic wrap, and refrigerate overnight.
Step 6
For the filling, combine all ingredients (except nuts) and fold in the nuts.
Step 7
Grease a 9x4 bread pan and line with parchment paper.
Step 8
Roll out the dough to 10.5x12.5 inches, spread filling over it, leaving a 1/2 inch border.
Step 9
Roll the dough tightly, cut the log through the middle lengthwise, and twist the pieces together.
Step 10
Place the babka in the bread pan, cover with a damp towel, and let rise for 1 1/2 hours.
Step 11
Preheat the oven to 350F, bake on the middle rack for 40-45 minutes.
Step 12
Make simple syrup by simmering sugar and water until dissolved, and brush over the baked babka.
Step 13
Let cool half in the pan, half on a rack before serving.
Step 14
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Chef's notes
Ensure the dough is smooth by running the mixer for the full 10 minutes.
The filling is stiff, so spreading is easier and less messy.
Watch for the center to puff up as a sign of doneness.
Brush all the simple syrup over the babka to ensure moistness.
