The Kitchn: Babka is a reason to smile
It all started with Jerry James Stone and his Three Loaves project. His simple idea, an easy intro to giving, is that we all make three loaves: one to keep, one for a friend and one to give to someone in need. So, I wanted to make something really special and a little indulgent. Something that would make eyes grow wide and put big smiles on faces, especially those that might not always have reason to smile.
I've been playing with the idea of transforming sticky buns into loaf form. It seemed perfect for an afternoon treat -- something sweet that wouldn't require a nap after eating.
Babka is a Jewish pastry traditionally filled with either chocolate or a mix of cinnamon and sugar. The bread portion is rich with eggs and butter -- enough to qualify it as a brioche, if you were so inclined -- but what makes babka truly special is the way the loaves are shaped. The dough is rolled up around the filling and then sliced down the length to create two long pieces streaked with filling. Twist those pieces around each other, pop them in a loaf pan and you have babka in all its twisty, layered glory.
I've taken the traditional cinnamon-and-sugar filling one step further. It's a mix of butter, brown sugar, cinnamon and finely chopped pecans. In the heat of the oven, the layers in the middle melt into bubbly caramel, while the exposed layers on top bake into a crunchy, praline-like coating. Baker beware -- this stuff is addictive.
I highly recommend spreading this bread-making process over two days. The dough is very sticky and can be a struggle to work with right after rising. Instead, put the bowl of dough in the fridge and let it chill overnight. The chilled dough is much easier to roll out, slice and shape.
Sticky Caramel-Pecan Babka
Makes 3 loaves, 10 to 12 slices each
3/4 cup water
1 tablespoon active dry yeast
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