An elegant twist on traditional babka featuring aromatic saffron-infused dough swirled with lemon-scented pecan filling. This luxurious sweet bread combines Eastern European tradition with sophisticated flavors for a truly special treat.
Recipe Details
Ingredients
- 450g bread flour
- 80g granulated sugar for dough
- 7g instant yeast
- 7.5ml salt
- 3 large eggs, room temperature
- 120ml warm whole milk
- 113g unsalted butter, softened
- 1g saffron threads
- 30ml hot water
- 200g pecans, chopped
- 150g brown sugar
- 85g butter, melted
- from 2 lemons lemon zest
- 30ml fresh lemon juice
- 5ml ground cinnamon
- 5ml vanilla extract
- 1 large egg for wash
- 15ml heavy cream for wash
- 60g powdered sugar for glaze
- 30ml fresh lemon juice for glaze
Instructions
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Steep 1g saffron threads in 30ml hot water for 15 minutes until deeply colored and fragrant.
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In stand mixer bowl, whisk together 450g bread flour, 80g granulated sugar for dough, 7g instant yeast, and 7.5ml salt.
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In separate bowl, whisk together 2 3 large eggs, 120ml warm whole milk, saffron liquid, and 5ml vanilla extract.
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Add wet ingredients to dry ingredients. Using dough hook, mix on low speed until shaggy dough forms.
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Increase to medium speed and knead for 8-10 minutes until smooth. Gradually add 113g unsalted butter, one tablespoon at a time.
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Continue kneading 5-8 minutes until dough is smooth, elastic, and passes windowpane test.
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Place in buttered bowl, cover, and rise in warm place for 1-2 hours until doubled.
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For filling, combine 200g pecans, 150g brown sugar, 85g butter, from 2 lemons lemon zest, 30ml fresh lemon juice, and 5ml ground cinnamon.
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Punch down dough and roll into 40x30cm (16x12 inch) rectangle. Spread filling evenly, leaving 2cm border.
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Roll up tightly from long side. Cut roll in half lengthwise, exposing filling. Twist halves together, cut-sides up.
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Place in buttered 9x5 inch loaf pan. Cover and rise 45-60 minutes until puffy.
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Preheat oven to 180°C (350°F). Whisk remaining 1 large egg for wash with 15ml heavy cream for wash and brush over loaf.
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Bake 40-45 minutes until golden brown and internal temperature reaches 88°C (190°F).
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Cool in pan 10 minutes, then turn out onto wire rack.
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For glaze, whisk 60g powdered sugar for glaze with 30ml fresh lemon juice for glaze until smooth. Drizzle over cooled babka.
Tips
Saffron Quality: Use high-quality saffron threads for best color and flavor. Crush threads slightly before steeping to release maximum essence.
Dough Texture: This enriched dough will be quite sticky initially. Resist adding extra flour - proper kneading develops gluten and improves texture.
Rising Environment: Babka dough prefers a warm environment (24-27°C/75-80°F). A slightly warm oven with light on works well.
Shaping Technique: The exposed cut sides create the characteristic swirled appearance. Don't worry about perfection - rustic looks authentic.
Make-Ahead: Shaped loaf can be refrigerated overnight and baked the next morning. First rise can also be done in refrigerator.
Storage: Wrap cooled babka tightly and store for up to 3 days. Freezes well for up to 3 months. Makes excellent French toast or bread pudding.
Pecan Substitutes: Walnuts, almonds, or hazelnuts work well. Toast nuts lightly before using for enhanced flavor.