Sticky Caramel-Pecan Babka Recipe

Introduction

Sticky Caramel-Pecan Babka is a rich, buttery bread filled with a sweet, spiced pecan caramel mixture. Its soft, elastic dough and gooey layers make it a perfect treat for breakfast or dessert. This recipe takes some time but rewards you with irresistible, sticky slices.

Ingredients

• 3/4 cup water
• 1 tablespoon active dry yeast
• 3/4 cup whole milk
• 4 large eggs
• 1 large egg yolk
• 3/4 cup sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons vanilla extract
• 6 1/4 to 6 1/2 cups all-purpose flour
• 12 tablespoons unsalted butter, softened to room temperature

For the sticky filling:

• 2 1/4 cups pecans
• 3/4 cup salted butter
• 1 1/2 cups packed dark brown sugar
• 3 teaspoons cinnamon

For the egg wash:

• 1 large egg yolk
• 1 tablespoon whole milk or cream

Instructions

1. Step 1: In a stand mixer bowl, combine water and yeast and let stand until yeast dissolves. Add milk, eggs, egg yolk, sugar, salt, and vanilla; whisk until smooth. Stir in 6 1/4 cups of flour until a shaggy dough forms.
2. Step 2: Using the dough hook, knead on medium-low for about 5 minutes until dough comes together and is no longer floury. Add softened butter in 1-tablespoon blobs, mixing each in before adding the next.
3. Step 3: After adding all butter, knead another 5 minutes until dough is silky, elastic, and sticky but pulls away from the hook. Add up to 1/4 cup more flour if dough sticks excessively to bowl sides.
4. Step 4: Transfer dough to a large bowl, cover, and let rise 1 to 1 1/2 hours until doubled. Refrigerate for at least 1 hour and up to 3 days to make rolling easier.
5. Step 5: Preheat oven to 350°F. Toast pecans about 10 minutes until fragrant and toast. Chop finely while warm to small pieces.
6. Step 6: In a bowl, mash together softened salted butter, brown sugar, and cinnamon. Stir in chopped pecans to form a crumbly paste for the filling.
7. Step 7: Line three 8×4-inch loaf pans with parchment paper hanging over sides and grease thoroughly.
8. Step 8: Remove dough from fridge. Flour your surface and divide dough into 3 equal pieces. Roll each piece into a roughly 10×12 inch rectangle.
9. Step 9: Spread about 1 cup of filling evenly over each dough rectangle, leaving a 1-inch border at the top. Roll dough tightly from the short end and pinch to seal.
10. Step 10: Slice each log lengthwise with a wet sharp knife into two halves. Twist the halves together with layers facing up, then place in loaf pans. Let rise 1 to 1 1/2 hours until puffy.
11. Step 11: Preheat oven to 350°F about 30 minutes before baking. Brush loaves with egg wash made from yolk and milk.
12. Step 12: Bake loaves 45 to 55 minutes, covering with foil in final 10 to 15 minutes if edges brown too fast. They’re done when deeply glossy brown and a skewer comes out clean of dough.
13. Step 13: Cool loaves in pans 20 minutes. Use parchment edges to lift out onto rack. Serve warm or at room temperature for sticky, delicious slices.

Tips & Variations

• Chilling dough overnight makes rolling easier and improves flavor development.
• Toast and finely chop pecans by hand for the best filling texture, or pulse gently in a food processor to avoid nut butter.
• Cover loaves with foil if they brown too quickly to prevent burning.
• For a different nut option, try walnuts or almonds in the filling.

Storage

Store unsliced babka loaves covered on the counter for up to one week. For longer storage, wrap tightly and freeze up to 3 months. Thaw at room temperature and warm slices gently before serving. Avoid refrigerating as it can dry out the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using about 25% less than the active dry yeast amount. Add it directly to the flour instead of dissolving in water first.

Why is my babka dough sticky and soft?

This dough is meant to be sticky and elastic due to high butter content. It won’t form a tight ball but should pull away from the dough hook and clear the bowl sides. Use extra flour sparingly to avoid dryness.

Sticky Caramel-Pecan Babka Recipe

Print Recipe

★★★★★

5 from 98 reviews

This Sticky Caramel-Pecan Babka is a rich, sweet yeast bread filled with a luscious pecan and caramelized brown sugar cinnamon filling. The dough is silky and elastic, enriched with butter and eggs, and twisted into a beautifully layered spiral loaf. The sticky filling creates a gooey, nutty caramel crust that pairs perfectly with the soft, tender crumb. Ideal for breakfast, brunch, or dessert, this babka is sure to impress with its flavor and texture.

• Author: Lara
• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 30 minutes (including dough rising and chilling; excluding optional overnight chill)
• Yield: 3 loaves (8×4-inch pans) 1x
• Category: Baking
• Method: Baking
• Cuisine: Jewish Eastern European

Ingredients

Scale 1x2x3x

Dough

• 3/4 cup water
• 1 tablespoon active dry yeast
• 3/4 cup whole milk
• 4 large eggs
• 1 large egg yolk
• 3/4 cup sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons vanilla extract
• 6 1/4 to 6 1/2 cups all-purpose flour
• 12 tablespoons unsalted butter, softened to room temperature

Sticky Filling

• 2 1/4 cups pecans
• 3/4 cup butter (salted)
• 1 1/2 cups packed dark brown sugar
• 3 teaspoons cinnamon

Egg Wash

• 1 large egg yolk
• 1 tablespoon whole milk or cream

Instructions

1. Make the dough: Combine the water and active dry yeast in the bowl of a stand mixer and let stand until the yeast dissolves. Add whole milk, 4 eggs, 1 egg yolk, sugar, salt, and vanilla extract, then whisk until yolks are fully incorporated. Add 6 1/4 cups of all-purpose flour and stir until a shaggy dough forms. Using the dough hook on medium-low speed, knead until dough comes together and is no longer floury, about 5 minutes.
2. Incorporate butter: With the mixer running, add softened butter in 1-tablespoon blobs, waiting for each to be barely incorporated before adding the next. Once all butter is added, continue kneading for 5 more minutes until dough is silky, elastic, and slightly sticky. If the dough is too sticky, add up to 1/4 cup more flour as needed.
3. First rise and chilling: Transfer dough to a large bowl, cover, and let rise 1 to 1 1/2 hours until doubled. Then refrigerate at least 1 hour or up to 3 days; overnight chilling is recommended for easier rolling.
4. Prepare the filling: Preheat oven to 350°F (175°C). Toast pecans until darker and fragrant, about 10 minutes. While warm, finely chop pecans until no piece is larger than a grain of barley. In a medium bowl, mash softened salted butter, dark brown sugar, and cinnamon until crumbly, then stir in chopped pecans evenly.
5. Prepare pans: Line three 8×4-inch loaf pans with parchment hanging over sides and grease thoroughly with non-stick spray. If fewer pans, bake loaves in batches.
6. Shape babka loaves: Remove dough from fridge, flour surface, and divide into three equal pieces (~21 oz each). Roll each piece into a rough rectangle about 10×12+ inches. Spread a generous cup of filling evenly on dough, leaving a 1-inch border at the top. Roll tightly from the short end into a log, seal edge, then slice lengthwise down the middle to create two halves with visible layers.
7. Form and twist loaves: Position cut sides facing up, pinch halves together at top, then twist them around each other to create a spiral. Pinch shut at bottom, flour hands, and place twisted loaf into prepared pan, adjusting length to fit if needed. Repeat for remaining dough and filling.
8. Second rise: Cover shaped loaves and let rise at room temperature 1 to 1 1/2 hours until puffy and just starting to dome over pan edges.
9. Preheat oven and egg wash: About 30 minutes before baking, preheat oven to 350°F (175°C). Whisk egg yolk and milk or cream to make egg wash and gently brush all over the risen loaves.
10. Bake: Place loaves in oven with a baking sheet beneath to catch drips. Bake 45 to 55 minutes, covering with foil in last 10-15 minutes if edges brown too quickly. Loaves are done when deeply glossy brown, a skewer inserted in center comes out clean of dough (sticky filling residue is fine), and internal temperature reaches about 200°F.
11. Cool: Let loaves cool in pans about 20 minutes to firm up. Run a butter knife around edges, lift loaves out using parchment overhangs, then transfer to a cooling rack and remove parchment. Serve slightly warm or at room temperature. Store covered at room temperature up to 1 week or freeze tightly wrapped up to 3 months.

Notes

• Chilling the dough overnight improves handling and flavor development.
• Be careful not to over-process pecans in the food processor to avoid nut butter consistency.
• Use a sharp knife dipped in water for neat slicing of the rolled log.
• If loaves brown too quickly, cover with foil during the last 10 to 15 minutes of baking.
• Loaves are very sticky due to caramelized filling; cutting with a serrated knife and wiping blade between slices helps.
• Loaves can be made in batches if you don’t have three pans.

Keywords: babka, caramel pecan babka, sticky babka, yeasted bread, nut filling, cinnamon babka, sweet bread, caramel bread