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.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: maple caramel pecan babka, sticky babka, caramel pecan bread, maple babka