If you’ve never tried babka before, then get ready to meet your new favorite sweet treat. Maple Caramel Pecan Sticky Babka is the perfect blend of rich, gooey caramel, crunchy pecans, and a soft, fluffy dough that’s twisted into a beautiful, swirled masterpiece. This babka is sweet, sticky, and utterly indulgent, with a touch of maple syrup that adds warmth and depth to every bite. It’s the kind of treat that’s just begging to be enjoyed with a cup of coffee or tea, and trust me – it’s guaranteed to impress everyone at your breakfast table or dessert spread. You won’t believe how easy it is to make something so spectacular!

Why You’ll Love Maple Caramel Pecan Sticky Babka

This babka is everything you want in a pastry: sweet, gooey, and so satisfying. Here’s why it’s going to become your new go-to treat:

Versatile: You can swap the pecans for walnuts or hazelnuts if you prefer. Or if you want a slightly lighter version, use almond paste for the filling.

Budget-Friendly: The ingredients are simple, and the result is a show-stopping dessert that’s perfect for sharing or gifting.

Quick and Easy: While it may seem like a complicated bake, this babka actually comes together fairly easily with just a few steps. Plus, the dough does most of the work for you as it rises and transforms into something magical.

Customizable: You can add your favorite spices, like cinnamon or nutmeg, to the dough or filling for a seasonal twist, or experiment with different types of nuts.

Crowd-Pleasing: Whether you’re hosting brunch or just want a delicious afternoon snack, this sticky, sweet babka will definitely steal the show and have everyone asking for the recipe.

Ingredients

Ingredients in Maple Caramel Pecan Sticky Babka

Here’s what you need to make this indulgent babka, filled with caramel and crunchy pecans:

Dough: The soft, pillowy dough is the base of the babka, made with flour, yeast, sugar, eggs, and a bit of butter. It’s tender and rich, ready to hold all the delicious filling.

Butter: A generous amount of butter in the dough gives it that soft, melt-in-your-mouth texture. More butter is also used to coat the filling, giving it an irresistible richness.

Maple Syrup: The maple syrup in both the filling and caramel sauce gives this babka its unique, warm, and comforting flavor. It’s the perfect complement to the caramel and pecans.

Brown Sugar: For the caramel filling and topping, brown sugar adds depth and richness to the flavor profile. It combines perfectly with the butter to create that sticky sweetness.

Pecans: The crunchy, buttery pecans are scattered throughout the filling, adding a delightful texture that complements the softness of the dough.

Vanilla Extract: A splash of vanilla adds aromatic sweetness and enhances the flavor of the dough and filling.

Yeast: Active dry yeast is used to make the dough rise, creating that light, airy texture that’s essential for a great babka.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to create your Maple Caramel Pecan Sticky Babka:

Make the Dough: In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for about 5 minutes, until the yeast becomes frothy. Add the remaining sugar, flour, eggs, butter, and salt. Mix until the dough comes together, then knead for 5-7 minutes until smooth and elastic.

Let the Dough Rise: Cover the dough with a clean towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Make the Caramel Filling: While the dough is rising, prepare the caramel filling. In a saucepan, melt butter, brown sugar, and maple syrup together over medium heat. Stir constantly until the mixture becomes smooth and bubbly, then remove from heat. Let it cool slightly.

Prepare the Dough for Filling: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle (about 12×16 inches). Brush the rolled-out dough with melted butter and spread the caramel mixture evenly across the dough, leaving a small border around the edges.

Add the Pecans: Sprinkle the pecans evenly over the caramel filling, ensuring they are well-distributed.

Roll and Shape the Babka: Starting from one edge, tightly roll the dough into a log. Slice the log down the center lengthwise to create two halves. Twist the two halves together, pinching the ends together to seal them. Place the twisted dough into a greased loaf pan.

Second Rise: Cover the loaf pan with a clean towel and let the dough rise for an additional 30-45 minutes, until it has puffed up.

Bake the Babka: Preheat the oven to 350°F (175°C). Bake the babka for 30-40 minutes, or until it’s golden brown and cooked through. If the top starts to brown too quickly, cover it loosely with foil.

Make the Maple Glaze: While the babka bakes, prepare the glaze by mixing together maple syrup and powdered sugar in a small bowl. Set aside.

Glaze the Babka: Once the babka is out of the oven, immediately drizzle the maple glaze over the top while it’s still warm, allowing the glaze to soak into the warm, gooey bread.

Serve and Enjoy: Let the babka cool for about 10 minutes before slicing and serving. The sticky, gooey, caramelized goodness will make this a memorable treat!

Nutrition Facts

Servings: 8 servings

Calories per serving: 320

(put them as notes)

Preparation Time

Prep Time: 40 minutes

Cook Time: 30-40 minutes

Total Time: 1 hour 30 minutes

How to Serve Maple Caramel Pecan Sticky Babka

This sticky, gooey babka is perfect for any occasion! Here are a few ways to enjoy it:

Serve it warm for breakfast with a cup of coffee or tea it’s the ultimate way to start the day.

Bring it to your next brunch gathering, and watch it disappear in no time. The caramel and pecan filling makes it an irresistible treat.

It’s also great for dessert! A slice with a scoop of vanilla ice cream on the side would make for an indulgent, sweet ending to any meal.

Additional Tips

Here are a few tips to ensure your Maple Caramel Pecan Sticky Babka turns out perfectly:

If you want a richer flavor, let the dough rise in the refrigerator overnight. This slow rise will enhance the flavor and make the dough even more tender.

If you can’t find pecans, feel free to swap them with other nuts, like walnuts or hazelnuts.

To make slicing easier, let the babka cool for a few minutes after baking. It’ll help it hold its shape while still being warm and gooey.

If you want a bit more sweetness, drizzle extra maple syrup over the babka just before serving.

FAQ’s

Can I make this babka ahead of time?

Yes! You can prepare the dough and filling the night before and refrigerate it overnight. Just let it come to room temperature before shaping and baking.

Can I freeze this babka?

Absolutely! Once baked and cooled, you can freeze the babka for up to 1-2 months. Just wrap it tightly in plastic wrap and foil, and reheat when ready to serve.

What’s the best way to store leftover babka?

Store leftover babka in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and warm it up before serving.

Can I use a different nut for the filling?

Yes, walnuts, hazelnuts, or even almonds would work great in place of pecans.

Can I use a different syrup instead of maple syrup?

You can substitute the maple syrup with honey or agave for a different flavor, though it may slightly alter the final taste.

Can I make this recipe without a loaf pan?

Yes, you can bake it in a round cake pan or on a baking sheet, though the shape may be different. Adjust the baking time accordingly.

Can I add chocolate to this babka?

Yes! You can add chocolate chips or chunks to the filling for an extra layer of flavor.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast will work just as well, but you won’t need to activate it in warm water – just mix it directly with the flour.

How do I know when my babka is done baking?

The babka is done when it’s golden brown on top and sounds hollow when tapped on the bottom.

Can I make this babka dairy-free?

To make this babka dairy-free, substitute the butter with a dairy-free alternative, and use a plant-based cream for the filling.

Conclusion

Maple Caramel Pecan Sticky Babka is the kind of dessert that brings joy with every bite. Sweet, sticky, and perfectly spiced with maple and pecans, this babka is a showstopper that’s surprisingly easy to make. Whether you’re sharing it at a brunch or enjoying it all to yourself, this treat is guaranteed to be a crowd-pleaser. Give it a try it’s the sweet indulgence you’ve been craving!

Maple Caramel Pecan Sticky Babka

Author: Andy
Prep Time: 2 hours 30 minutes
Cook Time: 35 minutes
Total Time: 3 hours 5 minutes
Yield: 1 loaf 1x
Category: Dessert
Method: Baking
Cuisine: Jewish, American
Diet: Halal

Print Recipe

Description

Maple Caramel Pecan Sticky Babka is a decadent, sweet yeast bread filled with a rich maple-caramel filling and crunchy pecans. It’s a perfect balance of soft, fluffy dough and gooey, caramelized goodness that will satisfy any sweet tooth.

Ingredients

Scale

For the dough:
2 1/4 teaspoons active dry yeast
1/2 cup warm milk
1/4 cup granulated sugar
1/2 teaspoon salt
3 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
For the maple caramel filling:
1/2 cup unsalted butter
1/2 cup maple syrup
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
For the topping:
1/4 cup chopped pecans
2 tablespoons maple syrup
1 tablespoon unsalted butter, melted

Instructions

In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, butter, eggs, and vanilla extract. Knead the dough until smooth and elastic, about 8-10 minutes. Cover the dough and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
While the dough rises, make the maple caramel filling. In a saucepan, melt butter over medium heat. Stir in maple syrup, brown sugar, vanilla extract, and cinnamon. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in chopped pecans. Set aside to cool.
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 12×8 inches. Spread the cooled maple caramel filling evenly over the dough, leaving a small border around the edges. Sprinkle chopped pecans over the filling.
Starting from one long edge, carefully roll the dough into a log. Pinch the edges to seal and slice the dough into 2-inch wide strips.
Twist each strip into a spiral and place the spirals into the prepared loaf pan, alternating directions to create a twisted shape. Cover the pan with a towel and let it rise for another 30 minutes.
Bake the babka for 30-35 minutes, or until golden brown on top and cooked through. If the top is browning too quickly, cover it with foil for the last 10 minutes of baking.
While the babka bakes, prepare the topping by combining melted butter and maple syrup in a small bowl. Once the babka is done, remove it from the oven and brush the top with the maple syrup mixture. Sprinkle with additional chopped pecans.
Let the babka cool in the pan for 10-15 minutes before removing it and serving. Enjoy warm or at room temperature.

Notes

This babka is best enjoyed fresh, but it can be stored in an airtight container for up to 3 days.
For an extra indulgent touch, drizzle with more maple syrup before serving.
If you don’t have pecans, walnuts or almonds make great substitutes.