Caramel Pecan Babka!
A delicious homemade bread with a pecan brown sugar swirl, drizzled with caramel... my caramel pecan babka is amazing!
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Servings: 10 slices
Ingredients
Bread dough
- 150 g strong white bread flour
- 150 g plain flour
- 7 g dried active yeast
- 25 g caster sugar
- 75 g unsalted butter (cold and cubed)
- 125 ml whole milk
- 1 medium/large egg
Filling
- 25 g unsalted butter (melted)
- 75 g light brown soft sugar
- 75-100 g pecans (chopped)
Decoration
- caramel drizzle
Instructions
- Add the bread flour, plain flour, yeast and sugar to a large bowl
- Add the cold butter and rub together until it resembles breadcrumbs
- Add the warm milk and egg
- Knead for 7-10 minutes until smooth and elastic
- Tip into a lightly oiled bowl and leave to prove until double in size in a warm place
- Tip the risen dough onto a floured surface and roll to a large rectangle
- Brush the butter onto the bread and sprinkle on the brown sugar and then pecans
- Roll up into a tight sausage from long side to long side
- Cut along the dough keeping one end attached and then twist the two sections together
- Add to a 2lb loaf tin
- Preheat the oven to 160ºfan and let the dough prove for another half an hour
- Bake for 50-60 minutes
- Leave to cool for 10-30 minutes then remove from the tin and drizzle with caramel and enjoy
Notes
- Keep an eye on your tin size as they can vary annoyingly despite being termed the same size. I use this 2lb loaf tin for reference
- This is always best on the day of baking, but can last a couple of days
- This can freeze 3+ months
- You can do the second prove in the fridge overnight so you can bake it fresh in the morning, leave it 30 minutes before baking
- I use this pastry brush
- You can use any nut you want, I just adore pecans!