Recipe: Sticky Caramel-Pecan Babka Loaves
I've taken that traditional cinnamon-and-sugar filling one step further — and much deeper into gooey, sticky territory. This filling is a mix of butter, brown sugar, cinnamon, and finely chopped pecans. In the heat of the oven, the layers in the middle melt into bubbly caramel, while the exposed layers on top bake into a crunchy praline-like coating. Baker beware — this stuff is addictive.
Call it cake, call it bread, call it whatever you like, but by all means, make this sticky caramel-pecan babka. While you're waiting for the dough to rise, check out Jerry James Stone's Three Loaves project and think about what you might like to do with your sticky, nut-filled bounty.
Makes 3 loaves; 10 to 12 slices each
- 3/4 cup water
- 1 tablespoon active dry yeast
- 3/4 cup whole milk
- 4 large eggs
- 1 large egg yolk
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full recipe : www.thekitchn.com
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