I've taken that traditional cinnamon-and-sugar filling one
step further — and much deeper into gooey, sticky territory. This filling is 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.
Call it cake, call it bread, call it whatever you like, but
by all means, make this sticky caramel-pecan babka. While you're waiting for
the dough to rise, check out Jerry James Stone's Three Loaves project and think
about what you might like to do with your sticky, nut-filled bounty.
Makes 3 loaves; 10 to 12 slices each
- 3/4 cup water
- 1 tablespoon active dry yeast
- 3/4 cup whole milk
- 4 large eggs
- 1 large egg yolk
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full recipe : www.thekitchn.com