June 24, 2021

Strawberry Cinnamon Pecan Babka

Strawberry Cinnamon Pecan Babka is one of my favorite summer breads. I love this bread for several reasons. First of all, I like that I can make this bread without any fancy equipment. Recently, I made this in a vacation house, using just a bowl and some loaf pans. Secondly, I love how easy this bread is to make. With just a little stirring and kneading, it’s all done. Lastly, I love that this bread makes such great use of all the strawberries that are in season now.

The Equipment I Used

A Thermometer- I used a thermometer to make sure my milk was at the proper temperature to bloom my yeast.
Loaf Pans- You can use small or large loaf pans. I used one of each and both babkas were terrific.
Measuring Cups- I spooned the ingredients in my cups, and then leveled them off with a knife.

The Ingredients Needed for Strawberry Cinnamon Pecan Babka

Milk- Be sure and use whole milk.
Yeast- Use active dry yeast. Don’t use quick rise yeast.
Butter- Make sure to use unsalted butter.
Jam- Use a jam, not a fruit spread.
Pecans- You could also use walnuts.
Flour- Be sure and use bread flour. I like King Arthur brand.

How I Made my Babka

First, I heated some milk and then bloomed my yeast in it. Use a thermometer to make sure your milk is at the right temperature.
Next, I kneaded together the dough. Make sure to knead it for the full eight minutes.
Then, I let the dough in a barely warm oven. I like to turn the oven on, just until I can feel any warmth. Then, I turn the oven off and let my dough rise in there.
Next, I rolled out the dough and spread the filling on.
Then, I twisted the dough logs and let it rise again.
Finally, I baked them to golden perfection.

If you’re a bread lover, you need to try this scrumptious Strawberry Cinnamon Pecan Babka.

Strawberry Cinnamon Pecan Babka

A sweet yeast bread filled with strawberries, cinnamon, and pecans.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Rising Time 2

Total Time 3 5

Course Bread

Cuisine Eastern European

Servings loaves

Equipment

2 loaf pans

Ingredients

½ cup whole milk
2¼ tsp. active dry yeast
⅓ cup sugar
8 tbsp. melted unsalted butter
3 large eggs
1 egg yolk
2 tsp. vanilla extract
1 tsp. salt
4 cups bread flour

For the Strawberry Cinnamon Pecan Filling:

4 tbsp. softened unsalted butter
½ cup strawberry jam
¼ cup brown sugar
1 cup chopped pecans
1 cup chopped fresh strawberries
2 tsp. cinnamon

For the Egg Wash:

1 egg
1 tbsp. water

Instructions

In a small saucepan, heat the milk to 105 degrees. Remove it from the heat, and stir in the yeast. Let this sit for five minutes.
Meanwhile, in a mixing bowl stir together the sugar, butter, eggs, yolk, vanilla, and salt.
Add the yeast and mix well.
Add the flour and stir until all is combined. Knead on a floured board for 8 minutes.
Put the dough in an oiled bowl, turning to coat it with oil. Cover with a damp cloth and put it in a just warm oven for one hour.
Divide the dough ball in half and roll each into a 14×12 rectangle. Mix together the filling and spread some on each rectangle. Roll the rectangles into a log, using the long side. Seal the log, by pressing lightly on the dough.
Cut each log in half. Twist two logs together, pinching the ends closed. Repeat with the other two logs. Place each twist in a loaf pan, seam side up, that's been lined with parchment paper. Cover pans and let rise one hour.
Preheat the oven to 350 degrees. Brush the loaves with the egg wash ( to make the egg wash just beat the egg with the water) and bake for about 35 minutes until golden brown and about 180 degrees inside. Let cool for ten minutes in the pan on a wire rack. Then, remove from the pan and continue cooling.