Description
Chocolate pecan pie babka weaves together rich chocolate, toasted pecans, and swirled bread in a delightful fusion of American and Eastern European baking traditions. Spiraled layers of sweet dough and nutty chocolate create an irresistible treat you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 1 cup pecan halves
- 1 ½ ounces (42 grams) bittersweet chocolate
- 1 large egg white
Sweeteners and Syrups:
- ¼ cup (50 grams) packed light brown sugar
- 3 tablespoons (45 milliliters) light corn syrup
Fats and Flavor Enhancers:
- 2 tablespoons (28 grams) unsalted butter or margarine
- ½ teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Prepare the loaf pan by coating it with softened butter, ensuring even coverage.
- Activate the yeast by mixing it with warm water and a pinch of sugar, allowing it to become frothy and aromatic.
- Create the dough by combining the yeast mixture with softened butter, remaining sugar, flour, eggs, vanilla, and salt in a stand mixer. Knead until a smooth, elastic texture develops, adding minimal extra flour if needed.
- Let the dough rest and rise in a warm environment until it becomes puffy and slightly expanded, approximately one hour.
- Craft the chocolate filling by gently melting chocolate and butter together, creating a silky smooth base.
- Incorporate brown sugar, corn syrup, vanilla, and salt into the melted chocolate mixture, whisking until fully integrated and glossy.
- Preheat the oven and prepare the work surface with a light dusting of flour.
- Roll the dough into a thin, rectangular shape, ensuring an even thickness throughout.
- Spread the chocolate filling across the dough, leaving a small border around the edges.
- Generously scatter chopped pecans over the chocolate layer, reserving a small portion for topping.
- Carefully roll the dough into a tight log, sealing the edges to prevent filling from escaping.
- Slice the log lengthwise, revealing the intricate layers within.
- Twist the two halves together, creating an elegant spiral pattern that showcases the filling.
- Transfer the twisted dough into the prepared loaf pan, ensuring it is centered and secure.
- Brush the surface with beaten egg white and sprinkle the reserved pecans on top for added texture and visual appeal.
- Bake in the preheated oven until the babka turns a rich golden brown and feels firm to the touch.
- Allow the babka to cool in the pan for twenty minutes, then remove and rest for an additional ten minutes before slicing.
- Serve and enjoy the decadent layers of chocolate and pecan-infused bread.
Notes
- Activate the yeast carefully by using warm water to ensure proper rising and a soft, airy texture.
- Maintain a soft dough consistency by adding flour gradually to prevent a tough, dry babka.
- Create layers by twisting the dough halves, which helps develop a beautiful, intricate spiral pattern.
- Check doneness with a skewer or thermometer to guarantee a perfectly baked, moist interior.
- Allow the babka to cool completely before slicing to help it set and prevent crumbling.
- Toast pecans briefly before adding to enhance their nutty flavor and crunchy texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 284
- Sugar: 10g
- Sodium: 75mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 1mg