Cinnamon Pecan Babka

The Cinnamon Pecan Babka is more than just a dessert; it’s a sweet indulgence that warms the heart and fills the home with the aroma of cinnamon and baked goodness. I remember the first time I tried babka; it was at a quaint little bakery that had that vintage charm, with wooden shelves filled with delicious pastries. The moment I took a bite, the soft, fluffy texture paired with the sweet, nutty flavor of pecans made me feel like I was wrapped in a cozy blanket. Since then, I’ve been on a quest to master this lovely loaf. It’s not just about baking; it’s about creating memories, sharing moments, and of course, enjoying every bite of this delightful treat.

What to Buy for Cinnamon Pecan Babka

When crafting the Cinnamon Pecan Babka, the quality of your ingredients matters. Each component plays a crucial role in achieving that perfect balance of flavor and texture. The key players, like all-purpose flour, butter, and cinnamon, work harmoniously together to create a rich, fluffy loaf that’s bursting with flavor.

• 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided: This is the foundation of your babka, providing structure and softness.
• 3 tablespoons (36 grams) granulated sugar: Adds sweetness that balances the savory notes of the pecans.
• 2 teaspoons (6 grams) kosher salt, divided: Enhances flavor and balances sweetness.
• 1½ teaspoons (4.5 grams) instant yeast: Helps the dough rise and creates a light texture.
• ¼ cup (57 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided: Adds richness and a tender crumb.
• ¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided: Hydration is key to creating the dough.
• ¼ cup (60 grams) whole milk: Contributes to a rich flavor and moist texture.
• ½ teaspoon (2 grams) vanilla extract: Adds a warm, inviting flavor.
• 2 large eggs (100 grams), room temperature and divided: Provides structure and richness.
• 2 tablespoons (28 grams) firmly packed light brown sugar: Brings a deep sweetness that complements the cinnamon.
• 2 teaspoons (4 grams) ground cinnamon: The star of the show, bringing warmth and spice.
• ½ cup (38 grams) chopped pecans: Adds crunch and nutty flavor.
• Simple Syrup: For a sweet glaze that enhances the flavor.

The Process for Making Cinnamon Pecan Babka

Baking the Cinnamon Pecan Babka is a delightful journey that involves a few steps, but trust me, it’s well worth it! Let’s dive into the process of making this delicious bread that is bound to become a family favorite.

1. In the bowl of a stand mixer, whisk together 1 cup (125 grams) of flour, granulated sugar, salt, and yeast by hand until well combined. This mixture serves as the base for your dough, ensuring that every bite is full of flavor.
2. In a small saucepan, heat ¼ cup (57 grams) of butter, ¼ cup (60 grams) of water, whole milk, and vanilla over medium-low heat until the butter is melted and the mixture registers between 120°F (49°C) to 130°F (54°C) using an instant-read thermometer. This warm mixture will help activate the yeast and create a soft dough.
3. Add the warm butter mixture to the flour mixture in the stand mixer. Using the paddle attachment, beat at medium-low speed until all ingredients are combined and a cohesive mixture forms.
4. Next, add 1 egg (50 grams) and mix until fully incorporated. This will enrich your dough, giving it a lovely texture.
5. With the mixer on low speed, gradually add 1½ cups (188 grams) of flour, mixing just until combined. Stop to scrape the sides of the bowl to ensure everything is well mixed.
6. Switch to the dough hook attachment and beat at medium-low speed until a soft, somewhat sticky dough forms. This should take around 5 to 8 minutes. If the dough is too sticky, you can add the remaining flour, a tablespoon at a time, until it reaches the right consistency.
7. Turn out the dough onto a very lightly floured surface and shape it into a smooth round. Lightly oil a large bowl, place the dough in it, and turn to grease the top. Cover with plastic wrap and let it rise in a warm, draft-free place (around 75°F/24°C) until it doubles in size, which should take about 30 to 45 minutes.
8. Once the dough has risen, turn it out onto a lightly floured surface and gently press into an 8×6-inch rectangle. Loosely wrap it in plastic wrap and refrigerate for at least 1 hour or up to overnight. This resting period will enhance the flavor and make it easier to roll out later.
9. Preheat your oven to 375°F (190°C). Spray an 8½x4½-inch loaf pan with cooking spray and line it with parchment paper, allowing the excess to extend over the sides for easy removal.
10. In a small bowl, mix together the remaining butter, brown sugar, cinnamon, and the remaining salt. This will be the filling that adds flavor and sweetness to your babka.
11. On a lightly floured surface, roll the dough into a 13×10-inch rectangle, about ¼ inch thick. Using an offset spatula, spread the butter mixture onto the dough, leaving a ½-inch border on both short sides and one long side. Sprinkle the pecans on top and press lightly to adhere.
12. Starting from the long side opposite the border, roll up the dough jelly roll style and pinch the seam to seal. Gently stretch the log to about 14 inches long. Place seam side down, ensuring the seam isn’t in the center.
13. Using a sharp serrated knife, cut the log in half lengthwise. Turn the halves cut side up and place them in an “X” pattern. Twist the top half twice and pinch the ends together, tucking them underneath. Repeat this with the bottom half of the “X.”
14. Place the twisted dough into the prepared pan, ensuring the cut sides are up and ends are tucked in. Cover and let rise in a warm, draft-free place until puffed, about 30 minutes to 1 hour. You can conduct the finger dent test to check if it’s ready.
15. In a small bowl, whisk together the remaining egg (50 grams) and the remaining water (15 grams). Using a pastry brush, apply the egg wash on top of the dough for a beautiful golden finish.
16. Bake in the preheated oven until golden brown and an instant-read thermometer inserted in the center reads 190°F (88°C), about 50 to 55 minutes. Cover with foil halfway through to prevent over-browning. Once done, brush with Simple Syrup for added sweetness.
17. Let the babka cool in the pan for about 10 minutes, then use the parchment to remove it from the pan. Allow it to cool completely on a wire rack before slicing and serving.

Ways to Adapt This Recipe

If you’re looking to put a twist on the Cinnamon Pecan Babka, here are some fantastic ideas to customize this delightful loaf!

• Storage: To store leftovers, wrap the babka tightly in plastic wrap and keep it at room temperature for up to three days. For longer storage, refrigerate it.
• Freezing: You can freeze the baked babka! Wrap it in plastic and aluminum foil, storing for up to three months. Just thaw at room temp when you’re ready to enjoy.
• Variations: Try adding chocolate chips or dried fruits for a different flavor profile. You can also replace pecans with other nuts like walnuts or almonds.
• Serving Suggestions: Serve your babka with a side of cream cheese or a drizzle of icing for a sweet treat that’s perfect for breakfast.
• Occasions: The Cinnamon Pecan Babka is perfect for holidays like Thanksgiving or Christmas, making it a festive addition to any table!

Serving Options for Cinnamon Pecan Babka

Serving the Cinnamon Pecan Babka can be as delightful as baking it! Here are some options to make the most of this scrumptious treat:

• Breakfast: Enjoy slices of babka for breakfast, either plain or toasted with a pat of butter. It pairs wonderfully with coffee or tea.
• Brunch: This is a show-stopper for brunch gatherings. Serve with fresh fruits or a light salad to balance the sweetness.
• Dessert: For a sweet ending to your meal, serve warm slices with a scoop of ice cream or a dollop of whipped cream.
• Seasonal Pairings: Serve during fall or winter with a sprinkle of powdered sugar for a festive touch, or add cranberries for a seasonal twist.
• Storing Leftovers: Store any leftover babka in an airtight container at room temperature for a few days, or freeze for longer enjoyment.

FAQ

Conclusion

The Cinnamon Pecan Babka is a delightful treat that perfectly combines the sweetness of cinnamon with the crunch of pecans. It’s a wonderful baking project that’s rewarding and perfect for sharing. I encourage you to try making it yourself; the process is as enjoyable as the end result. Your family and friends will love every slice, and you’ll create cherished memories in the kitchen!

Cinnamon Pecan Babka

Indulge in the ultimate comfort food with this heavenly Cinnamon Pecan Babka. Its fluffy texture and sweet cinnamon and pecan filling create a mouthwatering treat perfect for any occasion. Bake one tonight and savor every delicious bite!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 2½ cups cups All-purpose flour for the dough
• 3 tablespoons tablespoons Granulated sugar adds sweetness
• 2 teaspoons teaspoons Kosher salt balances sweetness
• 1½ teaspoons teaspoons Instant yeast helps dough rise
• ¼ cup cups Unsalted butter adds richness
• ¼ cup cups Water for dough hydration
• ¼ cup cups Whole milk adds moisture
• ½ teaspoon teaspoon Vanilla extract for flavor
• 2 large eggs Eggs for richness
• 2 tablespoons tablespoons Light brown sugar for sweetness
• 2 teaspoons teaspoons Ground cinnamon key flavor
• ½ cup cups Chopped pecans for crunch

Instructions

 

• In the bowl of a stand mixer, whisk together 1 cup (125 grams) of flour, granulated sugar, salt, and yeast by hand.
• In a small saucepan, heat ¼ cup (57 grams) of butter, ¼ cup (60 grams) of water, whole milk, and vanilla over medium-low heat until the butter is melted and the mixture registers between 120°F (49°C) to 130°F (54°C).
• Add the warm butter mixture to the flour mixture in the stand mixer.
• Using the paddle attachment, beat at medium-low speed until all ingredients are combined.
• Add 1 egg (50 grams) and mix until fully incorporated.
• With the mixer on low speed, gradually add 1½ cups (188 grams) of flour, mixing just until combined.
• Switch to the dough hook attachment and beat at medium-low speed until a soft, somewhat sticky dough forms.
• Turn out the dough onto a very lightly floured surface and shape it into a smooth round.
• Lightly oil a large bowl, place the dough in it, and cover.
• Let it rise in a warm, draft-free place (around 75°F/24°C) until it doubles in size.
• Once the dough has risen, turn it out onto a lightly floured surface and gently press into an 8x6-inch rectangle.
• Loosely wrap it in plastic wrap and refrigerate for at least 1 hour or up to overnight.
• Preheat your oven to 375°F (190°C).
• Spray an 8½x4½-inch loaf pan with cooking spray and line it with parchment paper.
• In a small bowl, mix together the remaining butter, brown sugar, cinnamon, and the remaining salt.
• On a lightly floured surface, roll the dough into a 13x10-inch rectangle.
• Spread the butter mixture onto the dough, leaving a ½-inch border.
• Sprinkle the pecans on top and press lightly to adhere.
• Starting from the long side opposite the border, roll up the dough jelly roll style and pinch the seam to seal.
• Gently stretch the log to about 14 inches long.
• Using a sharp serrated knife, cut the log in half lengthwise.
• Turn the halves cut side up and place them in an “X” pattern.
• Twist the top half twice and pinch the ends together, tucking them underneath.
• Repeat this with the bottom half of the “X.”
• Place the twisted dough into the prepared pan, ensuring the cut sides are up and ends are tucked in.
• Cover and let rise until puffed, about 30 minutes to 1 hour.
• In a small bowl, whisk together the remaining egg and the remaining water.
• Brush the egg wash on top of the dough.
• Bake until golden brown and an instant-read thermometer reads 190°F (88°C).
• Let the babka cool in the pan for about 10 minutes, then remove and cool completely on a wire rack.

Notes

Tip: The final rise time will depend on how long the dough is chilled. Conduct a finger dent test to check for proper proofing.

Keyword Cinnamon Babka, Homemade Babka, Pecan Babka, sweet bread recipes

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.