Maple Caramel Pecan Sticky Babka -

Maple Caramel Pecan Sticky Babka is a delightful combination of rich dough, sweet maple caramel sauce, and crunchy pecans. This sweet bread is perfect for breakfast, dessert, or any time you want a special treat. The layers of flavor and texture create a comforting and indulgent experience that will impress your family and guests. Here is a step-by-step guide to making this exquisite babka.

Why You Will Love This Recipe

This Maple Caramel Pecan Sticky Babka is a unique twist on the traditional babka recipe, bringing together some of the most loved flavors: maple, caramel, and pecans. The soft, fluffy dough is infused with a sticky caramel sauce that seeps into every bite, while the pecans add a delightful crunch. It’s an impressive treat that looks stunning and tastes even better, making it a standout addition to any table. Whether you’re serving it during a holiday brunch or gifting it to a loved one, it’s sure to be a hit!

Pro Tips for Making Maple Caramel Pecan Sticky Babka

Make sure the milk is warm, not hot, to help activate the yeast without killing it.
Let the dough rise in a warm environment for best results. If your kitchen is cold, you can turn on the oven for a few minutes, then turn it off and place the dough inside to rise.
Don’t skip the step of trimming the ends of the dough before braiding; this ensures a clean look.
When working with the dough, keep your workspace lightly floured to prevent sticking, but avoid adding too much flour.
If you have leftovers, store the babka in an airtight container at room temperature for up to three days.

Ingredients

Here’s what you’ll need to create this delicious Maple Caramel Pecan Sticky Babka.

1 cup (240 ml) warm whole milk
2 1/4 tsp (7 g) instant dry yeast
1 tbsp (12 g) brown sugar
2 large eggs, beaten
4 tbsp (60 g) unsalted butter, melted
3 3/4 cups (450 g) plain flour
1/2 tsp (2.5 g) salt
2 cups (200 g) roughly chopped pecans
1/2 cup (120 ml) double cream
2/3 cup (110 ml) maple syrup
1/4 cup (50 g) brown sugar
12 tbsp (170 g) salted butter
2 tsp (10 ml) vanilla extract

Directions

Step 1: Make the Dough. In the bowl of a stand mixer, combine the warm milk, dry yeast, and brown sugar. Allow it to sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.

Step 2: Add the beaten eggs and melted butter to the yeast mixture, mixing until well combined. Gradually add the flour and salt, using the dough hook to incorporate the ingredients until the dough is smooth and slightly sticky (around 4-5 minutes).

Step 3: Cover the bowl with cling film or a tea towel and let the dough rise at room temperature for about 1 hour, or until it has doubled in size.

Step 4: Make the Maple Caramel Sauce. In a medium saucepan, combine double cream, maple syrup, brown sugar, and salted butter. Cook over medium heat for around 10 minutes, stirring occasionally, until thickened. Remove from heat and stir in the vanilla extract, then set aside to cool.

Step 5: Prepare the Tins. Grease two 2lb bread tins and line the bottom with parchment baking paper.

Step 6: Assemble the Babka. Lightly dust a surface with flour and divide the risen dough into two equal parts. Roll each piece into a rectangle approximately 40cm x 30cm.

Step 7: Spread half of the maple caramel sauce over each rectangle of dough, leaving a 2 cm border. Sprinkle half of the chopped pecans over each layer of sauce.

Step 8: Brush a little water along the long edge of the dough. Roll the rectangle tightly, starting from the opposite edge, to form a log. Pinch the seam to seal.

Step 9: Trim 2 cm off each end of the log. Carefully cut the log in half lengthwise, exposing the layered filling. Twist the two halves together, keeping the cut sides facing up, and press the ends together to seal.

Step 10: Place the twisted loaf into one of the prepared tins. Repeat with the remaining dough portion. Cover the tins and let them rise in a warm place for 30 minutes.

Step 11: Preheat your oven to 180°C (fan). Bake the tins for approximately 30 minutes or until the babka is golden brown. If browning too quickly, cover with foil during baking.

Step 12: Allow the loaves to cool completely in their tins before transferring them to a serving plate. This will help set the caramel sauce.

FAQ

Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and refrigerate it after the first rise. Allow it to come to room temperature before rolling it out.

What can I substitute for pecans?

You can use walnuts or almonds if you prefer a different type of nut or need to avoid pecans.

How should I store leftover babka?

Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for a week. You can reheat it gently in the oven.

Can I freeze the babka?

Yes, you can freeze the babka after it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the fridge before serving.

What is the ideal way to serve babka?

Slice the babka and serve it as is, or with a side of whipped cream or vanilla ice cream for an extra indulgent treat.

Conclusion

Creating Maple Caramel Pecan Sticky Babka at home is a rewarding endeavor that’s well worth the effort. With its soft, fluffy texture, sweet maple caramel, and crunchy pecans, this delicious treat is sure to become a favorite in your household. Perfect for sharing or savoring on your own, this recipe will add a touch of sweetness to any occasion. Dive in and enjoy the delightful experience of making and sharing this wonderful babka!