Description
Praline Twist Babka delivers sweet Southern charm with a French-inspired pastry swirl. Rich, buttery dough meets caramelized pecan filling, creating a luxurious breakfast centerpiece that brings comforting indulgence to your morning table.
Ingredients
Scale
Main Ingredients:
- 630 g flour
- 2 eggs
- 170 g melted butter
- 115 ml warm water
- 115 ml whole milk
Sweeteners and Yeast:
- 70 g white sugar
- 1 tablespoon white sugar
- 1 packet instant dry yeast
Flavor and Add-ins:
- 1 teaspoon natural vanilla extract
- 300 g pralines
- 100 g crushed pralines
- 30 centiliters cream
- 1 large pinch of salt
Instructions
- Activate the yeast by combining 120 milliliters warm water, 120 milliliters milk, and sugar in a microwave-safe container. Warm slightly and sprinkle active dry yeast into the mixture, allowing it to bloom for 5 minutes until foamy.
- Create the dough by thoroughly blending flour, salt, eggs, melted unsalted butter, vanilla extract, and the activated yeast mixture in a large mixing bowl. Carefully prevent direct contact between salt and yeast to ensure proper fermentation.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Transfer to a greased bowl, cover with a clean kitchen towel, and let rise in a warm environment for 2 hours or until doubled in volume.
- Prepare the praline caramel by gently heating heavy cream and crushed pralines in a saucepan over medium heat. Continuously stir the mixture until it thickens and reaches 105 degrees Celsius (221 degrees Fahrenheit), creating a rich, glossy caramel sauce.
- Roll the risen dough into a thin rectangle measuring approximately 1 meter (39 inches) by 40 centimeters (15.7 inches). Generously spread the warm praline caramel across the entire surface, leaving a small border around the edges.
- Carefully roll the dough lengthwise into a tight log, then slice the log precisely in half to create two 50-centimeter (19.7 inches) cylindrical sections.
- Split each cylinder lengthwise, revealing the inner layers, and intricately braid the four resulting strips to create an elegant twisted pattern.
- Shape the braided dough into a circular crown, gently transferring any remaining caramel over the surface. Allow the shaped babka to rise for an additional hour at room temperature.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the babka for 25-30 minutes until golden brown and the internal temperature reaches 88 degrees Celsius (190 degrees Fahrenheit).
- Remove from the oven and let cool completely on a wire rack, allowing the flavors to settle and the texture to stabilize before slicing and serving.
Notes
- Activate yeast carefully by using warm (not hot) liquid to ensure proper rising and avoid killing the microorganisms.
- Prevent salt from directly contacting yeast during initial mixing to maintain its active fermentation properties.
- Allow sufficient rising time at room temperature, creating a soft, airy texture that enhances the babka’s delicate structure.
- Monitor caramel temperature precisely with a candy thermometer to achieve the perfect consistency for spreading.
- Braid the dough gently to maintain layers and create an attractive, intricate appearance that impresses guests.
- Cool the babka completely before slicing to help set the caramel and prevent crumbling during serving.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 12
- Calories: 425 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg