Save This rich, tender maple pecan babka loaf combines the pillowy softness of brioche dough with swirls of maple-infused pecan filling. Each slice reveals beautiful layers of cinnamon-spiced goodness that pair perfectly with your morning coffee or afternoon tea.
I first created this recipe during a snowy weekend when I was craving something special for Sunday brunch. The aroma of this baking babka filled our home with such warmth that it's become our traditional holiday morning treat, with everyone eagerly awaiting the first slice.
Ingredients
- For the Dough: All purpose flour provides the perfect structure for this enriched dough
- For the Dough: Granulated sugar adds just enough sweetness without overpowering
- For the Dough: Instant yeast ensures reliable rising with no proofing required
- For the Dough: Whole milk creates a tender crumb look for milk at room temperature for best results
- For the Dough: Large eggs contribute richness and color to the dough
- For the Dough: Vanilla extract enhances the overall flavor profile use pure extract if possible
- For the Dough: Unsalted butter adds richness make sure it's properly softened for easy incorporation
- For the Maple Pecan Filling: Unsalted butter creates the base for the luscious filling
- For the Maple Pecan Filling: Light brown sugar provides caramel notes that complement the maple
- For the Maple Pecan Filling: Pure maple syrup use the real thing not pancake syrup for authentic flavor
- For the Maple Pecan Filling: Ground cinnamon adds warmth and spice freshly ground is even better
- For the Maple Pecan Filling: Pecans provide essential texture and nutty flavor toast them first to intensify flavor
- For the Maple Glaze: Pure maple syrup forms the base of this simple glaze
- For the Maple Glaze: Powdered sugar creates the perfect consistency and sweetness
Instructions
- Prepare the dough:
- In your stand mixer bowl, combine the flour, sugar, yeast, and salt with a quick mix. Add your lukewarm milk, eggs, and vanilla extract, mixing on low speed until a shaggy dough forms. The milk should be just warm to the touch about 110°F to properly activate the yeast without killing it.
- Add the butter:
- With the mixer running on medium-low speed, add softened butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next. This slow addition prevents the dough from becoming greasy and ensures proper gluten development. Continue kneading for 8-10 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
- First rise:
- Transfer your dough to a lightly greased bowl, turning once to coat all sides. Cover with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until doubled in size, about 1-1.5 hours. The ideal temperature is around 75-80°F for optimal yeast activity.
- Prepare the filling:
- While the dough rises, beat together the softened butter, brown sugar, maple syrup, cinnamon, and salt until completely smooth and fluffy, about 2-3 minutes. Fold in the toasted pecans, making sure they're evenly distributed throughout the mixture. Toasting the pecans beforehand intensifies their flavor and adds a wonderful crunch to the finished babka.
- Shape the babka:
- Once risen, gently punch down the dough to release air bubbles. On a lightly floured surface, roll the dough into a 10x16-inch rectangle, keeping the thickness as even as possible. Spread the maple pecan filling evenly across the surface, leaving a half-inch border along one long edge to help seal the roll.
- Create the twist:
- Starting from the long side without the border, tightly roll the dough into a log, pinching the seam to seal. With a sharp knife, cut the log lengthwise down the center, exposing the beautiful layers inside. With the cut sides facing upward, cross the two halves over each other repeatedly to create a twisted effect, maintaining the exposed layers facing upward for visual appeal.
- Second rise:
- Carefully transfer your twisted dough to a greased 9x5-inch loaf pan. Cover loosely and let rise for 45 minutes until noticeably puffy. The dough won't quite double in size during this second rise, but it should fill the pan more completely.
- Bake to perfection:
- Preheat your oven to 350°F and bake the babka for 35-40 minutes until deeply golden brown. If the top browns too quickly, tent loosely with foil. The internal temperature should reach 190°F when fully baked, and the loaf should sound hollow when tapped on the bottom.
- Glaze and cool:
- While the babka is still warm, whisk together the maple syrup and powdered sugar until smooth. Brush this glaze generously over the top of the warm loaf, allowing it to seep into the crevices. Let the babka cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Save The maple pecan filling is truly the star of this recipe. I discovered that using Grade B maple syrup actually produces a more robust maple flavor than fancy Grade A. My grandmother taught me this trick years ago when we would make maple candies together every fall after the first frost. The darker syrup brings out the toasty notes in the pecans in a way that transforms this from a good bread to an unforgettable one.
Storage Tips
This babka stays fresh at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, slice the completely cooled babka and freeze individual portions separated by parchment paper. This way, you can thaw only what you need for a quick breakfast or dessert. To refresh day-old babka, warm slices briefly in a 300°F oven for 5 minutes or pop them in the toaster on a low setting.
Ingredient Substitutions
If you have dietary restrictions or missing ingredients, this recipe can be adapted in several ways. For a dairy-free version, substitute the butter with plant-based butter and the milk with almond or oat milk. Those with nut allergies can replace pecans with sunflower seeds or simply omit them and increase the cinnamon for a maple-cinnamon swirl instead. The instant yeast can be replaced with active dry yeast just dissolve it in the warm milk with a pinch of sugar before adding to the flour mixture.
Serving Suggestions
This maple pecan babka truly shines when served slightly warm with a spread of salted butter that melts into all the swirled layers. For an indulgent breakfast, transform slices into French toast by dipping in an egg mixture and cooking on a buttered griddle until golden. As a dessert, serve with a scoop of vanilla ice cream and an extra drizzle of warm maple syrup. During fall gatherings, pair slices with spiced apple cider or a maple bourbon cocktail for a sophisticated treat.
Seasonal Adaptations
Spring add orange zest to the dough and filling for brightness. Summer incorporate fresh berries between layers before rolling. Fall double the cinnamon and add a pinch of nutmeg and cloves. Winter stir a tablespoon of bourbon into the glaze for warmth.
Success Stories
The twisted technique may seem intimidating at first, but countless readers have shared their beautiful results even as first-time babka bakers. One reader mentioned serving this at a brunch where guests thought it came from a professional bakery. Another adapted the recipe for mini loaves to give as holiday gifts, while a third created a tradition of making this with their children on snow days. The visual impact combined with the irresistible flavor makes this a recipe worth mastering.
Save This babka is a labor of love that rewards every step with delicious results. Enjoy the process and savor every bite of this impressive treat.
Recipe Questions
- → Can I make this babka loaf ahead of time?
Yes, you can make the loaf a day in advance. Store it tightly wrapped at room temperature. Glaze just before serving for best texture.
- → Can I substitute walnuts for pecans?
Absolutely. Walnuts or hazelnuts work well in place of pecans, offering a different nutty profile.
- → Do I need a stand mixer for the dough?
A stand mixer is helpful for kneading, but you can mix and knead the dough by hand with a sturdy spoon and some effort.
- → How do I know when the loaf is fully baked?
The loaf will be deep golden brown and sound hollow when tapped. An internal temperature of about 190°F (88°C) ensures doneness.
- → Is this loaf suitable for vegetarians?
Yes, this babka contains no meat products and is suitable for a vegetarian diet but does include dairy and eggs.
- → How should leftovers be stored?
Keep leftovers in an airtight container at room temperature for up to three days or freeze for up to a month.