Irresistible Maple Pecan Babka

<p>This maple pecan sticky babka brings together a perfect balance of sticky sweetness and a tender, buttery crumb that will have everyone asking for seconds. It’s a fantastic treat whether you want to impress guests or simply enjoy a cozy dessert with a cup of coffee.</p> <p>I made this recipe during a chilly weekend and found myself sneaking slices throughout the day. It quickly became a family favorite with the perfect mix of sweet and nutty.</p>

Ingredients

<ul><li><strong>4 cups allpurpose flour:</strong> gives structure and a soft crumb choose unbleached for better flavor</li><li><strong>1/4 cup granulated sugar:</strong> balances richness and helps yeast activation</li><li><strong>2 teaspoons instant yeast:</strong> ensures a reliable rise check freshness for best results</li><li><strong>1 teaspoon salt:</strong> enhances flavor depth</li><li><strong>1/2 cup whole milk warmed:</strong> adds moisture and richness avoid overheating to protect yeast</li><li><strong>1/2 cup unsalted butter melted and slightly cooled:</strong> provides tender crumb and richness</li><li><strong>3 large eggs:</strong> add moisture and help with texture</li><li><strong>1 cup packed brown sugar:</strong> for the sweet, caramel notes in the filling</li><li><strong>1 tablespoon ground cinnamon:</strong> adds warm spice use fresh ground if possible</li><li><strong>1 cup pecans roughly chopped:</strong> brings crunch and nuttiness, toast lightly for extra aroma</li><li><strong>1/2 teaspoon salt for filling:</strong> balances the sweetness</li><li><strong>1/2 cup maple syrup:</strong> key to sticky glaze and signature flavor</li><li><strong>3 tablespoons unsalted butter for glaze:</strong> creates silky sheen and richness</li><li><strong>1/2 teaspoon vanilla extract:</strong> rounds out flavor and ties everything together</li></ul>

Instructions

<dl><dt><strong>Sift and Combine the Dry Ingredients:</strong></dt><dd>Combine the flour, granulated sugar, instant yeast, and salt into a large mixing bowl. Mix thoroughly to evenly distribute the yeast and salt to create a uniform dough base.</dd><dt><strong>Incorporate Wet Ingredients into Dry:</strong></dt><dd>Warm the milk until lukewarm to protect the yeast. Melt the butter and let it cool slightly so it does not cook the eggs. Add the milk, melted butter, and eggs to the dry ingredients. Stir gently until a soft, sticky dough forms, indicating all ingredients are combined without overmixing.</dd><dt><strong>Knead the Dough Until Smooth and Elastic:</strong></dt><dd>Lightly flour a clean surface and turn out the dough. Knead for eight to ten minutes using the heels of your hands applying even pressure. This step develops gluten which gives the babka its chewy tender texture. The dough should become smooth and elastic but still slightly sticky to touch.</dd><dt><strong>First Rise of the Dough:</strong></dt><dd>Grease a large bowl and place the dough inside. Cover with a damp towel or plastic wrap. Set in a warm draft free spot. Wait one to two hours or until doubled in size. This allows the yeast to ferment and create air pockets for a fluffy crumb.</dd><dt><strong>Prepare the Filling Mixture:</strong></dt><dd>While the dough rises, mix brown sugar, cinnamon, chopped pecans, and salt in a bowl. This mixture will be spread inside the dough to create layers bursting with sweet and spicy flavors.</dd><dt><strong>Roll Out and Fill the Dough:</strong></dt><dd>Once risen, gently punch down the dough to release trapped air. Transfer to a floured surface and roll into a large rectangle roughly 1/4 inch thick. Evenly spread the pecan filling over the surface making sure to reach the edges for maximum flavor.</dd><dt><strong>Shape the Babka:</strong></dt><dd>Starting from one long edge, carefully roll the dough into a tight log. Use a very sharp knife to slice the log lengthwise down the center, exposing the swirled filling. Twist the two halves together tightly, then shape into a spiral or braid before placing in a greased loaf pan.</dd><dt><strong>Second Rise in Loaf Pan:</strong></dt><dd>Cover the loaf with a towel and allow it to rise again for 30 to 45 minutes until puffy. This final rise ensures a light tender texture and helps the babka expand evenly during baking.</dd><dt><strong>Bake Until Golden:</strong></dt><dd>Preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Place the loaf pan on the center rack. Bake for 30 to 35 minutes or until the top is beautifully golden brown. A toothpick inserted near the center should come out clean or with a few moist crumbs.</dd><dt><strong>Prepare the Maple Glaze:</strong></dt><dd>While the babka bakes, heat maple syrup, butter, and vanilla in a small saucepan over low heat. Stir until everything melts together into a smooth, shiny glaze do not boil.</dd><dt><strong>Glaze and Cool the Babka:</strong></dt><dd>Remove the babka from the oven and immediately brush the warm glaze evenly all over the top and sides for that sticky, shiny finish. Let the babka cool in the pan for about 10 minutes then carefully transfer it to a wire rack to cool completely before slicing.</dd></dl>

<p>Pecans bring a wonderful crunch and depth of flavor that pairs beautifully with the sticky maple glaze. I remember making this for a holiday brunch where every bite was met with delighted smiles and requests for the recipe. It is a real crowd pleaser that combines comforting flavors with impressive presentation.</p>

Storage Tips

<p>Store the babka wrapped loosely in foil or an airtight container at room temperature for up to two days to preserve its soft crumb. For longer storage wrap it well in plastic wrap then foil and freeze for up to three months. Thaw at room temperature before serving to retain that fresh baked taste.</p>

Ingredient Substitutions

<p>Whole milk can be swapped for any milk of choice including almond or oat for a dairy free version though texture may vary slightly. Pecans can be replaced with walnuts or hazelnuts for a different but equally delicious nutty crunch. Brown sugar can be substituted with coconut sugar for a less processed option while keeping the sweetness and depth.</p>

Serving Suggestions

<p>Sliced babka pairs wonderfully with a smear of cream cheese or a drizzle of extra maple syrup. It also makes a decadent breakfast treat served alongside fresh fruit and a cup of rich coffee or hot tea.</p>

<p>Let the babka cool completely before slicing to preserve the swirl and texture. Serve slightly warm with coffee for best results.</p>

Your Recipe Questions Answered

→ How can I ensure the dough rises properly?

Use warm milk and a warm environment to support yeast activity. Cover the dough and allow it to double in size before shaping.

→ What is the best way to chop pecans for the filling?

Chop pecans roughly for added texture, ensuring small enough pieces to distribute evenly without overwhelming the dough.

→ How should the maple glaze be applied?

Brush the glaze generously over the warm babka right after baking to allow it to soak in slightly and create a shiny finish.

→ Can I make the dough ahead and refrigerate it?

Yes, you can refrigerate the dough after the first rise to develop flavor. Allow it to come to room temperature before rolling and filling.

→ What is the recommended baking temperature and time?

Bake the babka at 350°F (175°C) for 30-35 minutes until the top is golden brown and the loaf sounds hollow when tapped.