Decadent Maple Pecan Sticky Babka Irresistible Recipe Magic

Ah, the first chill in the air and the vibrant colors of fall leaves swirling around—there’s something magical about this time of year. It makes me long for cozy gatherings with family, warm drinks, and, most importantly, delicious baked goods. One of my all-time favorite treats to whip up during this season is my Maple Pecan Sticky Babka. This recipe has been a cherished part of my family’s autumn traditions, always bringing smiles to faces. The smell of cinnamon and maple wafting through the house is nothing short of heavenly. And let’s be honest, who can resist that gooey, sticky goodness that pulls together all the sweet elements of the season? If you’re ready to fill your home with warmth and sugar, let’s dive into this irresistible recipe.

Why You’ll Love This Recipe

• Heavenly aromas that will make your kitchen feel like a cozy bakery.
• Can be enjoyed for breakfast, dessert, or a sweet snack anytime!
• Easy-to-follow steps that make baking a breeze—even for beginners.
• The perfect way to impress friends and family at your next gathering.

Ingredients

Here’s what you’ll need to create this warm, sticky delight:

• For the dough:
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1/2 cup whole milk, warmed (but not hot)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3 large eggs
• For the filling:
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup pecans, roughly chopped
  • 1/2 teaspoon salt
• For the maple glaze:
  • 1/2 cup maple syrup
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract

Tip: Using fresh spices can enhance the flavors significantly—ground cinnamon is great, but freshly grated nutmeg can add a lovely warmth too!

Step-by-Step Instructions

1. Make the dough: In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix until well combined.
2. Add the wet ingredients: Pour in the warmed milk, melted butter, and eggs. Stir until the mixture forms a soft, sticky dough.
3. Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. It should be slightly tacky but not sticky. If it’s too sticky, add a sprinkle of flour as needed, but be careful not to add too much!
4. First rise: Place the kneaded dough into a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Prepare the filling: While the dough is rising, mix together the brown sugar, cinnamon, chopped pecans, and salt in a small bowl. Set aside.
6. Roll out the dough: Once risen, punch the dough down to release any air. Turn it onto a floured surface and roll it out into a large rectangle, about 1/4 inch thick.
7. Assemble the babka: Spread the filling evenly over the rolled-out dough. Starting from one long edge, tightly roll the dough into a log.
8. Cut and twist the log: Use a sharp knife to cut the log in half lengthwise, exposing the delicious filling. Twist the two halves together, and then shape it into a spiral or braid. Place this in a greased loaf pan.
9. Second rise: Cover the loaf pan with a towel and let it rise again for about 30-45 minutes.
10. Bake it: Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until golden brown on top. You might want to loosely cover it with foil if it gets too brown.
11. Glaze it: While the babka is baking, make the maple glaze. In a small saucepan, combine the maple syrup, butter, and vanilla over low heat until melted and smooth. Once the babka is out of the oven, brush the warm glaze generously over the top!
12. Cool and enjoy: Allow the babka to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Slice, serve, and enjoy every bit of that sticky goodness!

Watch-out: Don’t rush the rise times; they really make a difference in achieving that fluffy texture!

Pro Tips & Variations

Feeling adventurous? Here are some fun twists you can try:

• Add a touch of orange zest to the filling for a citrusy kick.
• Swap out the pecans for walnuts or even add chocolate chips for a sweet surprise!
• If you’re looking to lighten it up a bit, you can substitute part of the all-purpose flour for whole wheat flour or try using a gluten-free flour blend.

The possibilities are endless, and I absolutely encourage you to make this recipe your own! Just remember, every variation you try brings its own unique touch to the table.

Serving Suggestions

This Maple Pecan Sticky Babka is best served warm, fresh out of the oven, with a cup of hot coffee or tea. Imagine sitting at your kitchen table, the sunlight streaming in, and delving into a warm slice topped with a little more maple syrup or even a scoop of vanilla ice cream for dessert! It’s the little things that turn an ordinary day into a special occasion.

Storage Tips

If you happen to have any leftovers (I’m not sure how that would happen, but just in case!), here’s how to keep it fresh:

• Refrigerate: Wrap the babka tightly in plastic wrap or foil and store it in the fridge for up to 4 days.
• Freeze: To freeze, slice it first and then wrap the pieces individually before placing them in an airtight container. It’ll stay delicious for about 3 months!
• Reheat: When you’re ready to enjoy it again, simply pop it in the oven at 350°F (175°C) for about 10-15 minutes to warm it back up, or use the microwave if you’re in a hurry.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the night before, let it rise once, then punch it down and store it in the fridge. Just let it come back to room temperature before rolling it out the next day.

What’s the best way to serve leftovers?

Leftovers are fantastic toasted! Just a quick pop in the toaster or oven makes the outside crispy while staying soft and gooey inside. Drizzle a little more maple syrup on top for that fresh-from-the-oven taste!

Can I use different nuts for the filling?

Yes! Walnuts and almonds are great substitutes if you’re looking to mix it up. Just chop them and follow the same steps for the filling!

Is this recipe suitable for freezing?

You bet! Freezing is a wonderful option. Just make sure to wrap the babka tightly to prevent freezer burn. When you’re ready to eat, let it thaw overnight in the fridge before reheating.

Conclusion

So there you have it—my beloved Maple Pecan Sticky Babka recipe! I hope this brings warmth and sweetness to your kitchen just like it does to mine. Whether you’re baking it for yourself or sharing it with loved ones, it’s sure to be a hit. I’d love to hear your thoughts and any twists you put on this recipe, so don’t hesitate to leave a comment below. Happy baking, my friends!

Decadent Maple Pecan Sticky Babka Irresistible Recipe Magic

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• Author: antaki
• Total Time: 2 hours 30 minutes
• Yield: 12 servings 1x

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Description

Indulge in Maple Pecan Sticky Babkaa musttry recipe bursting with flavor and sweet delight Perfect for impressing guests or satisfying cravings

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Ingredients

Scale 1x2x3x

4 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons instant yeast

1 teaspoon salt

1/2 cup whole milk, warmed

1/2 cup unsalted butter, melted and slightly cooled

3 large eggs

1 cup packed brown sugar

1 tablespoon ground cinnamon

1 cup pecans, roughly chopped

1/2 teaspoon salt for filling

1/2 cup maple syrup

3 tablespoons unsalted butter for glaze

1/2 teaspoon vanilla extract

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Instructions

In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix until well combined.

Pour in the warmed milk, melted butter, and eggs. Stir until the mixture forms a soft, sticky dough.

Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Mix together the brown sugar, cinnamon, chopped pecans, and salt in a small bowl. Set aside.

Once risen, punch the dough down to release any air. Turn it onto a floured surface and roll it out into a large rectangle, about 1/4 inch thick.

Spread the filling evenly over the rolled-out dough. Starting from one long edge, tightly roll the dough into a log.

Use a sharp knife to cut the log in half lengthwise, exposing the filling. Twist the two halves together, and shape it into a spiral or braid. Place in a greased loaf pan.

Cover the loaf pan with a towel and let it rise again for about 30-45 minutes.

Preheat your oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until golden brown on top.

While the babka is baking, make the maple glaze by combining the maple syrup, butter, and vanilla over low heat until melted and smooth.

Brush the warm glaze generously over the babka once it’s out of the oven.

Allow the babka to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Slice and serve.

• Prep Time: 30 minutes
• hour: 1
• Cook Time: 35 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 400 calories
• Sugar: 25 g
• Fat: 15 g
• Saturated Fat: 15 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 5 g

Keywords: Maple Pecan Babka, Sticky Babka Recipe, Fall Desserts, Cozy Baking