Caramel Pecan Babka! – Jane’s Patisserie

A scrumptious selfmade bread with a pecan brown sugar swirl, drizzled with caramel… my caramel pecan babka is superb!

I LOVE baking bread. Actually, it’s therapeutic, it’s enjoyable and extra importantly when it’s selfmade, it’s completely scrumptious. I’ve had a couple of bread bakes on my weblog through the years now, and that i simply can’t get sufficient of them… my selfmade cinnamon rolls might be my hottest, however on the savoury aspect you will have my garlic bread rolls. 

I discover the concept of kneading the bread by hand so therapeutic, however there’s no hurt in utilizing a dough hook once you’re making bread too. I at all times take a look at the selfmade bread recipes and I can recognise all components which might be in that bread, in comparison with the infinite quantity of bizarre sounding components from store purchased bread. Actually, that is the most effective. 

The dough

• Flour – For this recipe, I used a mixture of white bread flour and plain flour as a result of it creates a barely completely different texture that I am keen on
• Yeast – I used a dried lively yeast that doesn’t want activating first, but when yours does, add it to the warmed milk earlier than utilizing within the recipe 
• Sugar – Slightly caster sugar goes a great distance in a bread bake, and it’s excellent on this recipe
• Butter – chilly and cubed unsalted butter is greatest 
• Milk – I at all times use complete milk in my baking as I imagine it really works greatest 
• Egg – one egg, medium or giant, is ideal 

Relating to the bread dough, it sounds a bit faffy, however it really isn’t. It’s important to rub the dry components collectively to a bread crumb texture, add warmed milk and egg and knead for 5-10 minutes till it’s a smooth and springy dough. I do know it’s boring, however sure you do then must let it rise and show someplace heat for 1-2 hours, till it has doubled in measurement. 

The filling

For the filling, I went down an analogous concept to the cinnamon rolls which have been on my weblog for years. I used some melted unsalted butter that I unfold onto the rolled out dough with a pastry brush, after which I sprinkled on the sunshine brown smooth sugar. You’ll be able to in fact nonetheless add some cinnamon into this should you fancy, but it surely’s elective. 

I then added some chopped pecans, as a result of I simply ADORE pecans on the minute. I feel they’re one in every of my favorite nuts on this planet, they usually work wonders on this caramel pecan babka as properly. I sprinkle them over the butter/sugar after which push into the dough ever so barely and roll the dough into the sausage form. 

Shaping

In all probability an important a part of a babka recipe, is the design and form. It’s the important thing half, that makes it a babka. Now, I’ll say, it may be a smidge messy, but it surely’s a lot simpler to make a babka than you assume, I promise. 

I made my babka by rolling my stuffed dough into a good sausage form for lengthy aspect to lengthy aspect. It’s vital to ensure the dough isn’t too skinny to make it possible for the dough can roll into the sausage form fairly simply, and to do the remainder of the design as properly. 

I chop down the center of the sausage, retaining one finish hooked up, and primarily plait the 2 components of the dough round one another (flip one aspect over the opposite) a few instances collectively, after which pinch the tip collectively and tuck it in. That is when a couple of of the pecans can fall out, however simply plop them again on prime.  

Baking

Add the twisted babka dough right into a 2lb loaf tin, and let it rise once more while you preheat your oven. It wants a little bit of proving time for a second go to ensure the dough is over being formed, and the yeast continues to be working and rising to create a beautiful fluffy texture to your dough. 

You’ll be able to line the tin if you want, I have a tendency so as to add a strip of parchment to make it simpler to get it out of the tin, however that’s as much as you. As soon as the oven has preheated, you may bake within the oven till it’s golden. I go away it to chill for about Half-hour, after which take away and drizzle with caramel to have a heat and delicious slice of caramel pecan babka. 

Suggestions & Tips 

• Keep watch over your tin measurement as they’ll range annoyingly regardless of being termed the identical measurement. I exploit this 2lb loaf tin for reference
• That is at all times greatest on the day of baking, however can final a few days
• This could freeze 3+ months
• You are able to do the second show within the fridge in a single day so you may bake it recent within the morning, go away it Half-hour earlier than baking 
• I exploit this pastry brush
• You should use any nut you need, I simply adore pecans! 

Bread dough

• 150 g sturdy white bread flour
• 150 g plain flour
• 7 g dried lively yeast
• 25 g caster sugar
• 75 g unsalted butter (chilly and cubed)
• 125 ml complete milk
• 1 medium/giant egg

Filling

• 25 g unsalted butter (melted)
• 75 g mild brown smooth sugar
• 75-100 g pecans (chopped)

• Add the bread flour, plain flour, yeast and sugar to a big bowl 

• Add the chilly butter and rub collectively till it resembles breadcrumbs

• Add the nice and cozy milk and egg 

• Knead for 7-10 minutes till clean and elastic

• Tip right into a frivolously oiled bowl and go away to show till double in measurement in a heat place

• Tip the risen dough onto a floured floor and roll to a big rectangle

• Brush the butter onto the bread and sprinkle on the brown sugar after which pecans 

• Roll up into a good sausage from lengthy aspect to lengthy aspect

• Minimize alongside the dough retaining one finish hooked up after which twist the 2 sections collectively

• Add to a 2lb loaf tin

• Preheat the oven to 160ºfan and let the dough show for one more half an hour

• Bake for 50-60 minutes

• Go away to chill for 10-Half-hour then take away from the tin and drizzle with caramel and luxuriate in 

• Keep watch over your tin measurement as they’ll range annoyingly regardless of being termed the identical measurement. I exploit this 2lb loaf tin for reference
• That is at all times greatest on the day of baking, however can final a few days
• This could freeze 3+ months
• You are able to do the second show within the fridge in a single day so you may bake it recent within the morning, go away it Half-hour earlier than baking 
• I exploit this pastry brush
• You should use any nut you need, I simply adore pecans! 

ENJOY!

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J x

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