Saturday, May 20, 2017

Cinnamon Pecan Babka


Homemade bread is one of my favorite things to make. There is just something about the feel of the dough when you knead it and the smell of the bread while it bakes that makes you feel like a super genius in the kitchen. 
There is so many things you can create with homemade dough, so many shapes and flavors. 
I found this wonderful brown sugar pecan babka over at the Spiced Blog (Link HERE) and decided to give it a go. I got 2 beautiful braids out of the recipe but you can easily make them loaves like David did on his blog or make them into rolls, etc. 
Bread tends to take a long time to make but the end result is certainly worth it!


Cinnamon Pecan Babka
(Slightly adapted from Spiced)

Ingredients
Dough
5 Tbsp melted butter
1/2 cup milk, warmed
1/4 cup sugar
1 Tbsp + 1 tsp active dry yeast 
2 cups flour (plus some extra for kneading)
1 egg
2 egg yolks
1 tsp vanilla
1/2 tsp salt
1 Tbsp oil

Filling
3/4 cup pecans, chopped
1/2 cup butter, softened
1 cup brown sugar
2 tsp cinnamon

Egg wash
1 egg
1 Tbsp milk

Directions
In a small bowl, combine the melted butter, warm milk, and sugar. (This should be warm to touch, not too hot). Add the yeast to the warm mixture and whisk together. Set aside to proof for 5 minutes.
In a large bowl, stir together flour, the egg, egg yolks, vanilla, salt, and oil. Add the melted butter/yeast mixture and stir until well combined. 
Scrape dough out of bowl onto a well floured work surface. Knead for one minute, adding more flour as necessary if too sticky. 
Place dough into an oiled bowl, cover, and place somewhere warm to rise for about an hour and a half. (NOTE - You can also cover and place in fridge overnight at this point. Then continue on in the morning.)


Until dough has doubled in size. 


When risen, mix the filling ingredients (pecans, butter, brown sugar, and cinnamon) together and set aside. 


Cut dough in half. Cover half and set aside.
Roll one half of the dough into a large rectangle (about 10 X 15). 


Spread the filling over the dough to within an inch of the borders.


Roll up, jelly roll style and pinch to seal.


Cut down the center of the roll.


Pinch one end together then carefully twist the 2 halves together. 


Form into a circle and pinch to seal together. Place on a parchment paper lined cookie sheet. 


Repeat with the other half of the dough. Cover both rings and set aside in a warm place to rise for an hour. 


Preheat oven to 350. 
Whisk together the egg and milk. Using a pastry or basting brush, brush the egg wash over the top of the babka. 
Bake in 350 oven for 30 minutes, turn down the heat to 325 and continue baking until golden brown, about another 15 minutes. If bread appears to be getting too dark on top but doesn't seem done, cover loosely with a piece of tinfoil and continue baking until done. 


Let cool on tray for about 10 minutes before moving to wire rack to cool completely. 


Or serve it warm. It's pretty darn addictive warm. 


Babka at its finest. 


How pretty is that cinnamon twisty-ness? 


Make one for yourself and one to share with someone special OR, you know, freeze the other for later. I'm not judging. 

2 comments:

  1. Yummyyy...it looks absolutely delectable! It reminds me of the cinnamon rolls recipe I came across on the internet a couple of days back.

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