Sticky Caramel-Pecan Babka

Sticky Caramel-Pecan Babka
By thekitchn.com

It all started a few months back when Faith connected me with Jerry James Stone and his Three Loaves project. Jerry’s simple idea, an easy intro to giving, is that we all make three loaves: one to keep, one for a friend, and one to give to someone in need.

Yield: 3 Servings

Ingredients:
3/4 cup water
1 tablespoon active dry yeast
3/4 cup whole milk
4 large eggs
1 large egg yolk
3/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons vanilla extract
6 1/4 to 6 1/2 cups all-purpose flour
12 tablespoons unsalted butter, softened to room temperature


Instructions:

Make the dough: Combine the water and the yeast in the bowl of a stand mixer, and let stand until the yeast is dissolved. Add the milk, eggs, yolk, sugar, salt, and vanilla extract, and whisk until the yolks are completely combined. Add 6 1/4 cups of flour and stir with a stiff spatula until a shaggy, floury dough is formed.

Using a dough hook, knead on medium-low speed until the dough comes together and is no longer floury, about 5 minutes. With the mixer still running, begin adding the butter in 1-tablespoon blobs. Mix until one blob is just barely incorporated before adding the next blob.

When all the butter has been added, continue kneading for another 5 minutes until the dough is silky, elastic, and quite jiggly. This won't form a ball like regular dough — it should bunch around the dough hook and clear the sides of the dough hook, but will still be attached in a sticky dough mass to the bottom of the bowl. Add the extra 1/4 cup of flour as needed if the dough is sticking to the sides of the bowl. (For step-by-step instructions, see steps 2 through 6 in How To Make Kugelhopf.)

For Full Instruction: thekitchn.com

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