Indulge in this irresistible maple pecan babka! Made with a buttery dough swirled with a sweet and nutty filling of maple syrup and crunchy pecans, this babka is the ultimate comfort food. Perfect for breakfast or as a sweet treat with coffee or tea, this will become a new favorite in your recipe collection.
Why You Will Love This Maple Pecan Babka
This maple pecan babka is a delicious and indulgent sweet bread that is perfect for satisfying your cravings for something sweet and comforting. Made with a soft buttery yeast dough that is swirled with a rich and flavorful filling of maple syrup and crunchy pecans, this babka is a perfect balance of sweet and nutty flavors.
What is Babka
Babka is a type of sweet yeast bread that originated in Eastern Europe, particularly in Jewish communities. It is typically made with a rich, buttery dough that is twisted or braided, with layers of sweet filling such as chocolate, cinnamon, nuts, or fruit jam. Babka can be served as a dessert, breakfast pastry, or snack, and is popular in many countries around the world, especially in Jewish communities. Babka has become increasingly popular in recent years, with many bakeries and home bakers putting their own unique twists on this classic pastry.
How to Make Maple Pecan Babka
In addition to a loaf pan, you will need the following pieces of equipment
- Stand mixer
- Baking spray
- Medium-sized saucepan
- Mixing bowls
- Rolling pin
How to Make Maple Pecan BabkaPrint
Maple Pecan Babka
- ⅔ cup warm milk
- ⅓ cup warm water
- ¼ cup sugar
- 1 tbs yeast
- 3 eggs
- 3 ½ cup bread flour
- 1 tsp salt
- 5 tbs butter (room temperature)
Maple Brown Sugar Sauce
- ½ cup maple syrup
- ⅓ cup heavy cream
- 5 tbsp butter (room temperature)
- 3 tbsp brown sugar
- 1 tsp vanilla
- 2 ½ cups rough chopped pecans
Preparing the Dough
In the bowl of a stand mixer, whisk together the warm milk, warm water, sugar and yeast.
Let set for 5 minutes to proof.
Once the mixture is frothy, add in the eggs and whisk until combined. Using the dough hook attachment, mix in the flour and salt.
Let knead for 2 minutes.
Add in the butter and allow to continue kneading for 6 minutes.
The dough will be soft and sticky at this point but will have pulled itself away from the sides of the bowl into a rough ball.
Remove from the mixing bowl and roll into a smooth ball.
Place into a large, well greased bowl.
Spray the top of the dough with baking spray or brush with melted butter.
Cover and set in a warm place to rise until doubled in size, about 1 hour.
While the dough is rising, make the maple brown sugar sauce.
Preparing the Brown Sugar Sauce
Add all of the ingredients to a medium sized saucepan.
Place over medium heat and whisk until the sugar has melted.
Allow the mixture to simmer before reducing to low heat. Be sure to whisk constantly.
Let the mixture simmer on low for about 10 minutes or until the mixture has thickened significantly.
Transfer to a heat safe bowl to cool while you roll out the dough.
Once the dough has risen, turn out onto a lightly floured surface. Sprinkle the top with flour.
Baking the Babka
Use a rolling pin to roll the dough out into a rough rectangle about 8” wide and 12” long.
Spread the maple brown sugar sauce over the surface of the dough.
Spread the chopped pecans over the surface of the dough.
Roll the dough into a log. Cut about 1” off of each end.
Slice the dough log in half from end to end.
Pinch two of the ends together and leave the other two ends separated.
Take the left half log and fold it over the right half log, keeping the cut side up.
Carefully pull the right log under the left half log and up over the left half log.
They should be on their original sides at this point.
Fold the left half log over the right half log.
Pinch the end together. Carefully lift and place into a well greased loaf pan.
Cover with a towel and set in a warm area to rise for 30 minutes to 1 hour or until it has risen to meet the sides of the pan.
Preheat the oven to 350 F.
Once the babka has risen, place into the oven to bake for 50-55 minutes or until golden on top and baked through.
Remove from the oven and let cool slightly before removing from the pan and slicing.
- Don’t skip the kneading time as this helps with gluten development making this bread softer.
- For a stickier, gooier center, double the maple brown sugar sauce recipe.
- If you are having trouble cutting the dough log or with twisting it, place the log onto a sheet pan and into the freezer for 10 minutes. This will help firm it up which in turn will make working with it a little easier.
- Storage: Babka may be stored in an airtight container or baggie at room temp for up to 3 days or in the fridge for up to 5 days.