Description
Merging classic Southern pecan pie with traditional Jewish babka, this chocolate pecan pie babka combines swirled enriched dough, nutty pecans, and rich chocolate. Sweet complexity awaits when bakers fold, twist, and bake this delightful cross-cultural dessert you’ll savor slice by slice.
Ingredients
Scale
- 1 cup pecan halves
- 1 ½ oz (42 g) bittersweet chocolate
- 1 large egg white
- ¼ cup (50 g) packed light brown sugar
- 3 tbsps (45 ml) light corn syrup
- 2 tbsps (28 g) unsalted butter or margarine
- ½ tsp vanilla extract
- 1/8 tsp kosher salt
Instructions
- Prep Pan: Lavishly coat loaf pan with softened butter for seamless release.
- Yeast Activation: Combine yeast with warm water and sugar, allowing it to foam and bloom with aromatic potential.
- Dough Creation: Blend yeast mixture with butter, sugar, flour, eggs, vanilla, and salt in stand mixer. Knead until transforming into a supple, elastic consistency with minimal additional flour intervention.
- Dough Proofing: Nestle dough in warm sanctuary, permitting it to rise and expand voluminously for approximately one hour.
- Chocolate Filling Fusion: Gently melt chocolate and butter, whisking brown sugar, corn syrup, vanilla, and salt into a luxurious, glossy emulsion.
- Dough Transformation: Roll dough into gossamer-thin rectangle, meticulously spreading chocolate mixture across surface, leaving delicate margins.
- Layering Technique: Cascade chopped pecans over chocolate landscape, reserving a handful for crowning glory.
- Shaping Artistry: Tightly roll dough into elegant log, sealing edges to trap decadent filling. Slice lengthwise, intricately twisting halves to create mesmerizing spiral pattern.
- Final Preparation: Nestle twisted masterpiece into buttered pan, adorning with beaten egg white and reserved pecans.
- Baking Ritual: Slide into preheated oven, baking until babka achieves burnished golden perfection and structural integrity.
- Cooling Finale: Rest babka briefly in pan, then transfer to cooling rack, allowing flavors to harmonize before slicing and savoring the intricate chocolate-pecan symphony.
Notes
- Yeast Activation Tip: Ensure water temperature is between 100-110°F to avoid killing the yeast, which can prevent proper dough rising.
- Dough Consistency Check: The dough should feel soft and slightly tacky but not sticky; resist adding too much extra flour during kneading.
- Rolling Technique: Use a light touch when rolling to maintain the dough’s delicate structure and prevent tough texture.
- Pecan Placement: Chop pecans uniformly to distribute flavor evenly and create a consistent texture throughout the babka.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 280
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg