Description
This braided babka wreath is a rich, buttery yeast bread filled with a sweet cinnamon-sugar pecan mixture and drizzled with caramel. Its soft, tender crumb wrapped with layers of spiced nuts and caramel makes it a perfect festive breakfast or dessert. The dough is enriched with eggs and butter, braided into a stunning wreath shape, baked to golden perfection, and finished with a glossy honey or simple syrup glaze for extra shine and sweetness.
Ingredients
Scale
Dough:
- 3 cups (375 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 2 1/4 tsp (1 packet) instant yeast
- 1/2 tsp fine salt
- 3/4 cup (180 ml) warm milk
- 2 large eggs, room temperature
- 1/2 cup (115 g) unsalted butter, softened
Filling:
- 1/2 cup (110 g) brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted butter, softened
- 1 cup chopped pecans, toasted
- 1/3 cup thick caramel sauce (store-bought or homemade)
Glaze:
- 1/4 cup (60 ml) warm honey or 1/3 cup simple syrup
Instructions
- Make the dough: In a large bowl, combine the flour, sugar, instant yeast, and salt. Add the warm milk and eggs, then knead for about 2 minutes until combined. Gradually knead in the softened butter until the dough is smooth, elastic, and slightly tacky, about 6 to 8 minutes total. Cover the dough and let it rise in a warm place until doubled in size, approximately 60 to 90 minutes.
- Prepare the filling: While the dough is rising, mix together the brown sugar, ground cinnamon, and salt in a small bowl. Toast the chopped pecans until fragrant and lightly browned, then set aside.
- Shape the babka: Once the dough has doubled, roll it out on a floured surface into a 12 by 18-inch rectangle. Spread the softened butter evenly over the entire surface of the dough. Sprinkle the cinnamon sugar mixture evenly across the dough, followed by the toasted pecans. Drizzle the thick caramel sauce over the top in an even layer.
- Form the log and braid: Starting from the long side, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the center to expose the layers of filling. Twist the two cut strands together carefully to create a braided effect. Form the twisted dough into a circular wreath shape and pinch the ends together securely.
- Proof the shaped dough: Place the braided wreath on a greased or parchment-lined large baking sheet. Cover loosely and let it proof for 30 to 40 minutes, or until puffy and slightly risen.
- Bake the babka: Preheat the oven to 350°F (175°C). Bake the babka wreath for 28 to 34 minutes until it turns deep golden brown and is cooked through. Check doneness by gently tapping the bottom; it should sound hollow.
- Glaze and serve: Remove the babka from the oven and immediately brush the warm bread with warm honey or simple syrup for a beautiful shine and added sweetness. Allow to cool slightly before serving. Serve with extra caramel sauce on the side for drizzling. Enjoy leftovers toasted with a pat of butter for a delicious breakfast treat.
Notes
- You can substitute walnuts for pecans or add mini chocolate chips to the filling for variation.
- Proofing times may vary depending on room temperature; the dough should be noticeably puffed but not over-proofed.
- Leftovers toast beautifully—add a pat of butter for an indulgent morning treat.
- Use room temperature eggs to ensure better dough texture.
- Ensure the caramel is thick enough to spread without running excessively.
