Cinnamon-Pecan Babka
We all love babka, it is such a comfort food that elevates the atmosphere in our home. I feel like the main challenge with baking babka is making it airy, fluffy and moist. I have tried this recipe a few times and the result is a delicious babka with the perfect texture.
Recipe for two 5 x 9 Loaf pan
Ingredients
Dough:
- 500 gram all-purpose flour
- 8 grams instant yeast
- 150 grams of unsalted butter, cut into cubes
- 75 grams white sugar
- 2 eggs
- 240 ml whole milk
- ¼ teaspoon salt
- 1 tbsp. vanilla extract
Filling:
- 120 grams soft butter
- 250 grams brown sugar
- 1 tablespoon ground cinnamon
- 100 g chopped unsalted & roasted pecans
Syrup:
- 125ml water
- 100g sugar
INSTRUCTIONS:
- Mix flour, sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add eggs, water, and butter, and mix on low-medium speed for 10-12 minutes (don’t knead for more than that!).
- Transfer the dough to a greased bowl, cover it with a towel and let the dough rest for 30-45 minutes at room temperature. Then transfer to the fridge for 6-7 hours or overnight (up to 24 hours).
Make the filling:
- In a bowl mix butter, brown sugar and cinnamon until combined (it should be a thick spreadable texture).
Rolling and shaping:
- Divide the dough into 2 parts
- Roll each part into a square that measures approx. 13×13 inches
- Spread the cinnamon filling and add the chopped pecans on top.
- Roll up the square like a roulade.
- With a sharp knife, cut the roll in half longwise
- Twist the two pieces into a screw shape, then place them with the cut sides facing up in a greased pan.
- Cover the pan loosely with plastic wrap and leave to rise at room temperature for 1 to 1½ hours until doubled in size.
- Preheat oven to 338 F (170 C)
- Bake for 30-35 minutes
Make the syrup:
- In a saucepan mix water and sugar over medium heat.
- Bring water and sugar to a boil. Once the sugar dissolves, remove from heat and let it cool.
- Once the Babka is ready, brush over the syrup.
- Let it cool for 10-15 minutes.
Enjoy!
Recipe for two 5 x 9 Loaf pan
Ingredients
Dough:
- 500 gram all-purpose flour
- 8 grams instant yeast
- 150 grams of unsalted butter, cut into cubes
- 75 grams white sugar
- 2 eggs
- 240 ml whole milk
- ¼ teaspoon salt
- 1 tbsp. vanilla extract
Filling:
- 120 grams soft butter
- 250 grams brown sugar
- 1 tablespoon ground cinnamon
- 100 g chopped unsalted & roasted pecans
Syrup:
- 125ml water
- 100g sugar
INSTRUCTIONS:
- Mix flour, sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add eggs, water, and butter, and mix on low-medium speed for 10-12 minutes (don’t knead for more than that!).
- Transfer the dough to a greased bowl, cover it with a towel and let the dough rest for 30-45 minutes at room temperature. Then transfer to the fridge for 6-7 hours or overnight (up to 24 hours).
Make the filling:
- In a bowl mix butter, brown sugar and cinnamon until combined (it should be a thick spreadable texture).
Rolling and shaping:
- Divide the dough into 2 parts
- Roll each part into a square that measures approx. 13×13 inches
- Spread the cinnamon filling and add the chopped pecans on top.
- Roll up the square like a roulade.
- With a sharp knife, cut the roll in half longwise
- Twist the two pieces into a screw shape, then place them with the cut sides facing up in a greased pan.
- Cover the pan loosely with plastic wrap and leave to rise at room temperature for 1 to 1½ hours until doubled in size.
- Preheat oven to 338 F (170 C)
- Bake for 30-35 minutes
Make the syrup:
- In a saucepan mix water and sugar over medium heat.
- Bring water and sugar to a boil. Once the sugar dissolves, remove from heat and let it cool.
- Once the Babka is ready, brush over the syrup.
- Let it cool for 10-15 minutes.
Enjoy!
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