Braided and beautiful, our Cinnamon-Pecan Babka is perfect for any time of day.Aromatic cinnamon brings enticing spice while buttery chopped pecans and light brown sugar balance out the sweet heat. Cinnamon-Pecan Babka   Makes 1 (8½x4½-inch) loaf Ingredients 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided 3 tablespoons (36 grams) granulated sugar 2 teaspoons (6 grams) kosher salt, divided 1 ½ teaspoons (4.5 grams) instant yeast* ¼ cup (57 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided ¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided ¼ cup (60 grams) whole milk ½ teaspoon (2 grams) vanilla extract 2 large eggs (100 grams), room temperature and divided 2 tablespoons (28 grams) firmly packed light brown sugar 2 teaspoons (4 grams) ground cinnamon ⅓ cup (38 grams) chopped pecans Simple Syrup (recipe follows) Instructions In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, granulated sugar, 1 ½ Teaspoons (4.5 grams) salt, and yeast by hand.In a small saucepan, heat ¼ cup (57 grams) butter, ¼ cup (60 grams) water, milk, and vanilla over medium-low heat until butter is melted and an instant-read thermometer registers 120º (49ºC) to 130ºF (54ºC).

Add warm butter mixture to flour mixture.Using the paddle attachment, beat at medium-low speed unti

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