Description
Delightfully sweet and comforting, this Classic Pecan Babka combines buttery brown sugar and cinnamon in a beautifully twisted loaf.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup milk (warmed)
- 1/4 cup unsalted butter (melted)
- 2 large eggs
- 1 cup pecans (chopped)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Combine the warm milk and yeast in a bowl. Let it activate for about 5 minutes until it becomes frothy.
- Whisk together the flour, sugar, and salt in a separate mixing bowl.
- Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a cohesive dough forms.
- Knead the dough on a floured surface until itโs smooth, about 5โ7 minutes.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 60 minutes, or until it has doubled in size.
- Roll the dough out into a rectangle. Spread it evenly with brown sugar, cinnamon, and chopped pecans.
- Roll the dough tightly from the long edge, then cut it in half. Twist the halves together and place the twisted loaf in a greased loaf pan.
- Allow the babka to rise for another 30 minutes.
- Preheat your oven to 350ยฐF (175ยฐC). Bake the babka for 30-35 minutes or until itโs golden brown and sounds hollow when tapped.
- Let it cool for a few minutes before slicing and serving.
Notes
Serve warm with whipped cream cheese or honey. Store leftovers wrapped at room temperature for up to 3 days or freeze them for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg