* Exported from MasterCook *
Bread, Praline Pecan Babka
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Nuts Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm whole milk -- (105F/40C to 110F/43C), (120 g)
1 1/4 teaspoons active dry yeast -- (3.75 g)
313 g all-purpose flour -- (2 1/2C)
3 1/2 tablespoons granulated sugar -- (42 g)
2 1/4 teaspoons kosher salt -- divided, (6.75 g)
2 large eggs -- (100 g)
1 large egg yolk -- (19 g)
1 teaspoon vanilla extract -- (4 g)
3/4 cup unsalted butter -- softened and divided, (198 g), plus
2 tablespoons unsalted butter
1 large egg white -- (30 g)
1 tablespoon water -- (14 g)
1 1/2 cups firmly packed dark brown sugar -- (330 g)
3/4 cup finely chopped pecans -- (85 g)
Caramel Pecan Glaze:
1/4 cup unsalted butter -- (57 g)
1/2 cup firmly packed dark brown sugar -- (110 g)
1/2 cup heavy whipping cream -- (120 g)
1/2 teaspoon vanilla extract -- (2 g)
1/8 teaspoon kosher salt
1/4 cup chopped toasted pecans -- (28 g)
Developed in the early 19th-century in New Orleans, pralines are
creamy, cookie-size candies made of brown sugar, butter, and pecans.
We commemorate the confection's sweet nuttiness and melt-in-your
mouth magic with a pillowy pecan-laden babka.
Makes: 1 (9x5") loaf
In a small bowl, stir together warm milk and yeast. Let stand until
mixture is foamy, about 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment,
combine flour, granulated sugar, and 1 3/4 teaspoons (5.25 grams)
salt. Stir in eggs, egg yolk, and vanilla. With mixer on low speed,
gradually add yeast mixture, beating until dough comes together.
Increase mixer speed to medium-high, and beat for 5 to 7 minutes.
Test dough using the windowpane test (see Pro Tip). If dough is not
ready, beat 1 minute more, and test again.
Switch to the dough hook attachment. With mixer on medium-high speed,
add 1/2 cup plus 2 tablespoons (141 grams) butter in three additions,
letting each addition incorporate before adding the next. Beat until
a smooth and elastic dough forms and pulls away from sides of bowl.
Spray a large bowl with cooking spray. Place dough in bowl, turning
to grease top. Cover surface of dough with plastic wrap, and let rise
in a warm, draft-free place (75F/24C) until doubled in size, 1 1/2 to 2 hours.
Refrigerate dough for at least 30 minutes. (Alternatively, dough can
be made 1 day in advance, and the entire rise may take place in the
refrigerator overnight.)
Spray a 9x5" loaf pan with cooking spray. Line pan with parchment
paper, letting excess extend over sides of pan.
In a small bowl, whisk together egg white and 1 tablespoon (15 grams)
water. On a heavily floured surface, roll dough into 16x12"
rectangle. Brush edges of dough with egg wash. Spread remaining 1/4
cup (57 grams) butter onto dough. In a small bowl, combine brown
sugar, pecans, and remaining 1/2 teaspoon (1.5 grams) salt. Sprinkle
sugar mixture over butter, and gently press into dough. Starting with
one short side, roll up dough, jelly roll style, and pinch seam to
seal. (If dough is getting too warm and di cult to work with,
refrigerate for 15 to 20 minutes before proceeding.) Using a bench
scraper, trim ends, and cut roll in half lengthwise. Carefully twist
dough pieces tightly around each other, pinching and tucking ends to
seal. Place in prepared pan, cut sides up. Cover and let rest in a
warm, draft-free place (75F/24C) for 30 minutes.
Preheat oven to 350F (180C).
Bake for 30 minutes. Cover with foil, and bake until an instant-read
thermometer inserted in center registers 190F (88C), 30 to 35 minutes
more. Let cool in pan for 10 minutes. Using excess parchment paper as
handles, remove from pan, and let cool completely on a wire rack.
Drizzle with Caramel Pecan Glaze.
Pro Tip: Test dough for proper gluten development. Pinch off (make
sure you don't tear dough) a small piece of dough. Slowly pull dough
out from center. If dough is ready, you will be able to stretch it
until it's thin and translucent like a "windowpane." If dough tears,
it's not ready.
Caramel Pecan Glaze: Makes 1 1/4 cups
In a medium saucepan, melt butter over medium heat. Add brown sugar;
cook for 1 minute, stirring constantly. Add cream, vanilla, and salt,
and bring to a boil; boil for 2 minutes, stirring constantly. Remove
from heat; stir in pecans. Let cool slightly before using
S(Internet address):
https://www.bakefromscratch.com/praline-pecan-babka/
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Per Serving (excluding unknown items): 348 Calories; 19g Fat (48.9%
calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber;
76mg Cholesterol; 277mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.
NOTES : 2019 - 0512