Chocolate Pecan Pie Babka
Ingredients
- 8 tablespoons unsalted butter or margarine
divided, 1 stick
- 1/4 cup lukewarm water
- 1 packet active dry yeast
1/4-ounce
- 1/4 cup plus 1 teaspoon granulated sugar
divided
- 2 cups all-purpose flour
plus more for sprinkling
- 1 large egg
- 1 large egg yolk
save the white
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/2 ounces bittersweet chocolate
- 2 tablespoons unsalted butter or margarine
- 1/4 cup packed light brown sugar
- 3 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 cup pecan halves
- 1 large egg white
Directions
- 1
Make the dough: Coat an 8 1/2-inch loaf pan with 1 tablespoon of the unsalted butter. Place the remaining 7 tablespoons unsalted butter in the bowl of a stand mixer fitted with the dough hook and let sit at room temperature until softened.
- 2
Fill a liquid measuring cup with 1/4 cup warm water. Add 1 packet active dry yeast and 1 teaspoon of the granulated sugar and stir to combine. Let sit until foamy, about 10 minutes.
- 3
Add the yeast mixture, remaining 1/4 cup granulated sugar, 2 cups all-purpose flour, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt to the stand mixer. Mix on low speed until combined, stopping and scraping down the sides of the bowl a few times as needed. Continue to mix on medium speed until a soft, smooth dough forms, about 2 minutes. If the dough is very sticky, mix in more flour 1 tablespoon at a time (do not add more than 4 tablespoons).
- 4
Cover the bowl and let rise in a warm place until increased in volume and sponginess (the dough does not need to double), about 1 hour. Meanwhile, make the filling.
- 5
Make the filling: Coarsely chop 1 1/2 ounces bittersweet chocolate (about 1/4 cup). Place in a medium-sized microwave-safe bowl. Cut 2 tablespoons unsalted butter into 2 pieces and add to the bowl. Microwave 1 minute, then whisk until smooth and combined. If the chocolate and butter are still unmelted, microwave for 30 seconds more.
- 6
Add 1/4 cup packed light brown sugar, 3 tablespoons light corn syrup, 1/2 teaspoon vanilla extract, and 1/8 teaspoon kosher salt, and whisk well to combine.
- 7
Assemble the babka: Arrange a rack in the middle of the oven and heat the oven to 350°F. Coarsely chop 1 cup pecan halves. Reserve 1 tablespoon for sprinkling on top of the babka.
- 8
Beat 1 large egg white in a small bowl. Sprinkle a work surface with a little flour. Roll the dough into a large, thin rectangle, about 10 inches tall and 12 inches wide, with a longer side closer to you.
- 9
Spread the chocolate filling onto the dough rectangle, leaving a 1/2-inch border at the top. Sprinkle with the chopped pecans. Start from the bottom edge, roll the dough up into a tight log. Pinch the dough together to seal the seam. Using a large serrated knife, cut the log in half lengthwise, creating two halves with lots of layers.
- 10
Turn the halves so that the layers are facing up. Press the two halves together at one end, then twist the halves around each other, creating a spiral. Press the halves together again at the other end. Flour your hands and carefully lift the loaf into the loaf pan. Brush the top of the loaf with a thin layer of egg white. Sprinkle with the reserved 1 tablespoon chopped pecans.
- 11
Bake until the top is browned and firm to the touch, 40 to 45 minutes. You can also check by inserting a skewer or instant-read thermometer into the center of the loaf — it should come out with a few crumbs or register at least 210ºF. Let cool in the pan on a wire rack for 20 minutes. Remove the babka from the pan and let cool 10 minutes more before slicing.
Chocolate Pecan Pie Babka
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About this Recipe
Imagine the best parts of a rich chocolate babka, combined with the comforting, nutty sweetness of pecan pie. This Chocolate Pecan Pie Babka brings together two beloved desserts into one unforgettable, swirled loaf, ready to impress.
This recipe shines by skillfully marrying the tender, buttery layers of a classic babka dough with a decadent filling inspired by pecan pie. You get the deep notes of bittersweet chocolate intertwined with the caramel-like richness of brown sugar and corn syrup, all studded with crunchy pecan halves. The careful balance of flavors ensures every bite is a delightful revelation.
With each slice, you'll experience a delightful contrast: the soft, pillowy texture of the brioche-like dough, yielding to a dense, gooey, and slightly crunchy filling. The bittersweet chocolate provides a welcome counterpoint to the sweetness of the pecan pie elements, creating a balanced and utterly satisfying treat. This impressive loaf is perfect for weekend baking or special occasions.
While exquisite as is, you can tailor this babka to your taste. For a milder chocolate flavor, swap the bittersweet chocolate for semi-sweet chocolate. If you're out of pecans, walnuts can offer a similar nutty crunch, though the flavor profile will differ slightly. You could also experiment with adding a tiny pinch of sea salt to the chocolate pecan filling for an extra layer of complexity.
This beautiful Chocolate Pecan Pie Babka makes a stunning centerpiece for brunch, dessert, or a festive holiday gathering. Serve it sliced thick, perhaps with a cup of coffee or tea, to fully savor its complex flavors and textures.