Praline pecan babka [caramel pecan glaze] from Bake from Scratch Magazine, May/Jun 2018: The Southern Issue (page 113)

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Notes about this recipe

  • Zosia on May 17, 2018

    Seriously decadent babka that does capture the flavour of pecan pralines. The dough was a soft and silky brioche (with such enormous oven spring , I questioned the suggested pan size) that was airy and moist when baked. I reduced the butter in the dough by 41g and the sugar in the filling by 130g.

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