Sticky Caramel-Pecan Babka

Ingredients:
3/4 cup water
1 tablespoon active dry yeast
3/4 cup whole milk
4 large eggs
1 large egg yolk
And many more.

Baca Juga:

Instructions:

Step number one. 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.

Step 2, 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.

Step 03, 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.)

Source: https://www.thekitchn.com/recipe-sticky-caramel-pecan-babka-loaves-recipes-from-the-kitchn-218012?crlt.pid=camp.uBEeva6LI4gu

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