CINNAMON-PECAN BABKA
Makes 1 (8½x4½-inch) loaf
Braided and beautiful, our Cinnamon-Pecan Babka is perfect for any time of day. Aromatic cinnamon brings enticing spice while buttery chopped pecans and light brown sugar balance out the sweet heat.
2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
3 tablespoons (36 grams) granulated sugar
2 teaspoons (6 grams) kosher salt, divided
1½ teaspoons (4.5 grams) instant yeast*
¼ cup (57 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided
¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided
¼ cup (60 grams) whole milk
½ teaspoon (2 grams) vanilla extract
2 large eggs (100 grams), room temperature and divided
2 tablespoons (28 grams) firmly packed light brown sugar
2 teaspoons (4 grams) ground cinnamon
⅓ cup (38 grams) chopped pecans
Simple Syrup (recipe follows)
1. In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, granulated sugar, 1½ teaspoons (4.5 grams) salt, and yeast by hand.
