Whether you’re a novice baker or experienced chef, there’s nothing quite like the aroma of freshly-baked caramel pecan babka coming from the oven. This decadent dessert is filled with salted caramel and crunchy pecans for an irresistibly sweet treat. With its delicious flavor combination and elegant presentation, this easy to make babka will be a hit.
The origin of babka
Have you tried babka? Originating in the Jewish communities in Poland and Ukraine, the humble babka is said to come from extra challah bread that grandmother would roll after spreading jam or cinnamon on top and bake next to their bread (babka meaning grandmother). It was not the rich dessert we now know, and we see all over the internet. Babka has been gaining more and more popularity all over the world. The possibilities are endless, and today I decided to share with you asalted caramel and pecan babka.
What to I need to make the salted caramel and pecan babka?
For this recipe, I recommend using a stand mixer with hook attachment. If you don’t have one, see next section on how to prepare the babka without it.
You will also need a round pan. That is just to ensure the babka keeps it form and the caramel doesn’t run everywhere. You most probably already have one; any type.
How to prepare the babka dough without a stand mixer
Activate the yeast as per recipe.
In a bowl, add flour, sugar and salt. Mix and form a well. Add water, yeast and milk, and one beaten egg. Using a bench scraper, progressively folding the flour in the liquid. Mix until you get a homogeneous dough. Slowly add butter and knead for 5 to 10 minutes. Place in a bowl, cover and let rise for an hour.
Who doesn’t love salted caramel? This simple but delicious treat is the embodiment of sweet and salty, combining warm notes of rich buttery goodness with a hint of salt. And while store-bought versions are widely available, nothing beats the taste of homemade salted caramel. Check this post to see how to make your own amazing salted butter caramel spread right in your own kitchen!
Can I replace the salted caramel by something else
Absolutely. The possibilities are endless. You can simply do a chocolate one, or do a dulce de leche walnut combination. Use the babka dough as your base and try different fillings.
You can also do small version by portioning the babka in smaller pieces and doing small rolls.
Salted Caramel Pecan Babka
- 500 g flour
- 10 g dry yeast
- 110 g warm milk
- 90 g sugar
- 10 g salt
- 2 eggs
- 120 g warm water
- 90 g butter room temperature
- For the filling
- 300 g salted caramel see recipe
- 100 g pecan
- Stir yeast in warm milk and let sit for about 10mn to activate the yeast.
- In a mixing bowl, add flour, sugar, and salt. Mix. Add water, yeast and milk, and one beaten egg.
- Using the hook attachment, knead the dough for about 3 minutes on low speed, until mixed. Add the butter and knead for 10 minutes, speed 4. It should not stick to the bowl anymore and make a clapping sound against the bowl. Knead more as needed.
- Place dough in a bowl and cover with a kitchen towel. Let rise for about 1 hour. Gently deflate the dough.
- Cover again and set aside for the entire night (or a minimum of 2 hours).
- The next day, take your dough out of the fridge. Transfer to a slightly floured surface and roll into a rectangle.
- Spread the salted caramel on it leaving about 1 cm (1/2”) on one of the long sides. Add pecan on top (reserve some for decoration).
- Roll the dough ending by the side without caramel. Place in the fridge for 30 minutes (this will make it easier to cut). Cut the log in half lengthwise.
- Twist the pieces together until you get a nice twist. Put it together to form a crown. Place it in a greased mold. Let rise for about 40mn at 25°C (77°).
- Preheat your oven to 180° (356°F). Beat the remaining egg with a bit of water.
- Brush the Babka with it. Top with pecan and bake for 30 minutes.
- Wait a bit before to remove from mold (until caramel set).