Cinnamon and Pecan Babka

Name: Cinnamon and Pecan Babka
Yield: 5 to 10
Ingredients: 100 g Water; 1 tbsp Lyle’s Golden Syrup; 1 tsp Easy-bake yeast; 1 Medium egg; 45 g Vegetable oil; 250 g strong white bread flour; 1/2 tsp Pinch fine table salt; 100 g Water; 1 tbsp Lyle’s Golden Syrup; 1 tsp Easy-bake yeast; 1 Medium egg; 45 g Vegetable oil; 250 g strong white bread flour; 1/2 tsp Pinch fine table salt; 50 g Cold butter, unsalted; 60 g Fairtrade Tate & Lyle Light Muscovado Sugar; 30 g Lyle’s Golden Syrup; 5 g Ground cinnamon to taste; 1 Pinch fine table salt; 75 g Pecans; 100 g Water; 1 tbsp Lyle’s Golden Syrup; 1 tsp Easy-bake yeast; 1 Medium egg; 45 g Vegetable oil; 250 g strong white bread flour; 1/2 tsp Pinch fine table salt; 50 g Cold butter, unsalted; 60 g Fairtrade Tate & Lyle Light Muscovado Sugar; 30 g Lyle’s Golden Syrup

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Prep

3 HR

Bake

25-35 mins

Serves

5 to 10

Difficulty

Medium

About

If you ever thought making a babka was difficult, it’s time to change that! This Cinnamon and Pecan Babka is a no-knead dough that is easy to follow. Babkas make excellent gifts simply wrapped up in some baking paper with a ribbon. So why not raise a smile and bake an extra one and gift it to someone you love (if you make only one it’s unlikely you’ll want to part with it!).

made using

Lyle’s Golden Syrup Tin

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More than 3 hours Medium Breads & Muffins 5 to 10

Instructions

Ingredients

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HOW TO MAKE THIS RECIPE

For the dough

Step 1

Place the water, golden syrup, yeast, egg and oil in a medium bowl and mix until combined. Add the flour and salt and stir together until the dough comes together and there are no floury patches remaining (it may be easier near the end of mixing to use your hands to knead it lightly in the bowl).

Step 2

Drizzle a little bit of vegetable oil on the dough and flip it over a couple of times so the dough is coated in oil. Cover the bowl (I like to use a small, clean bin bag, secured at the side with a food clip) and let rise in a warm place until doubled in volume – around 2 hours.

Step 3

Once risen, chill the dough overnight. This will do the ‘kneading’ for us and also makes the dough easier to handle when it’s time to shape.

For the filling

Step 1

The next day, combine all of the filling ingredients except the pecans in a small bowl. Set aside.

Shape the babka

Step 1

Lightly flour a work surface and tip the chilled dough out onto it. Dust with some more flour on top and roll out into a 25 x 30cm rectangle. Spread all of the filling over the surface of the dough and sprinkle with the chopped pecans.

Step 2

Starting at the long edge, roll the dough up tightly into a log. Pop onto a tray or plate and freeze for 15 minutes – this will keep things neat and easy for the next step.

Step 3

Remove the dough log from the freezer and cut down the length of the log so you end up with two long strips. Place the cut sides facing up and twist the lengths over each other a few times, pinching the ends to seal.

Step 4

Carefully transfer the shaped dough to a lined 2lb loaf pan, cover, and leave to rise in a warm place for 45 minutes-1 hour, or until almost doubled in volume.

Step 5

Around 10 minutes before your dough is ready, preheat the oven to 180C fan. Uncover the babka and bake for 25-35 minutes. It’ll be done when a skewer inserted into the centre comes out with no dough attached.