Maple Caramel Pecan Sticky Babka

 

Ingredients

Makes two babka cakes if you use 2lb bread tins. 

For the dough

• 1 cup (240ml) warm whole milk
• 2 1/4 tsp (7g) instant dry yeast
• 1 tbsp (12g) brown sugar
• 2 eggs, beaten
• 4 tbsp (60g) unsalted butter, melted
• 3 3/4 cups (450g) plain flour
• 1/2 tsp (2.5g) salt

For the maple caramel sauce

• 1/2 cup (120ml) double cream
• 2/3 cup (107ml) maple syrup
• 1/4 cup (50g) brown sugar
• 12 tbsp (170g) salted butter
• 2 tsp (10ml) vanilla extract

For the filling

• 2 cups (200g) roughly chopped pecans

Preparation

In the bowl of a stand mixer, combine the milk, yeast, brown sugar, eggs, butter, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. The dough should be a little bit sticky, but not wet.

Cover the bowl with cling film and let sit at room temperature for 1 hour or until doubled in size.

To make the maple caramel sauce, combine the milk, maple syrup, brown sugar and salted butter in a medium sauce pot. Cook over medium heat for about 10 minutes or until thickened, stirring regularly to keep it from burning. Remove from the heat and stir in the vanilla extract.

Grease two 2lb bread tins and line the bottom with parchment baking paper.

Lightly dust a surface with flour. Divide the dough into two parts. Using a rolling pin, roll out the dough onto the surface, then trim the edges with a knife to obtain a rectangle of about 40cm x 30cm.

Spread half of the maple caramel sauce over the dough, leaving a 2 cm border all around. Sprinkle half of the pecan nuts.

Brush a little of water over the long edge of the dough on your left. Using both hands, roll up the rectangle like a roulade, starting from the long side on your right, rolling towards the left side. Roll the dough completely into a perfect, thick log, sitting on its seam.

With a knife, trim off 2 cm of both ends. Gently, cut the roll into two, length-way, from the top to the bottom. Position the cut sides facing up, gently press the ends together.

Lift the right half over the left half. Repeat with the left half over the right half and press the ends together to seal it.

Carefully lift the loaf and place into the tin.

Repeat the process with the remaining dough. Cover the two bread tins with cling film or a tea towel. Let rise in a warm place for 30 minutes.

Preheat the oven to 180°C Fan. (Important: don’t forget to rest the babka cakes in the baking tins for about 30 minutes before baking. Transfer the tins to the oven and bake for about 30 minutes, until the loaves are golden brown on top. If they are browning too quickly on top, cover with foil halfway through cooking.

Leave the loaves in their tins until completely cool before moving onto a serving plate. Store in airtight containers.

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