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Cinnamon Pecan Babka

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!
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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