Dough

• In bowl of stand mixer, gently hand stir yeast, warm milk, and sugar together. Let sit for about 10 minutes until foamy.
• Using a separate bowl whisk together flour and salt.
• Using dough hook attachment on medium speed add eggs into yeast mixture one at a time. (option to beat your eggs with a fork first)
• Then slowly spoon flour into stand mixer, continuing on medium speed.
• Once all flour is added, turn up to medium high speed.
• Dough should start to form.
• Add a Tbsp of butter a time, allowing each piece to mix into the dough before adding the next.
• Once all butter is incorporated, dough should be sticky, but pulling away from the edges of the bowl.
• If its too wet, add a Tbsp of flour at a time while mixing. DO NOT make dough dry. It should be tacky and stick to your hands but easily pull off.
• Beat dough on medium high for 8-10 minutes.
• Remove and place in a lightly floured bowl. Cover with plastic wrap and set in the fridge.
• Allow dough to prove overnight.

Make Your Caramel. See LINK above.

Make Babka

• Prepare two 9 inch loaf pans with baking spray and strips of parchment paper. Set aside.
• Line a large cookie sheet with parchment paper and set aside.
• Remove dough from fridge and place on lightly floured surface.
• Weigh and cut into two equal halves.
• Take one half and roll out into a 10 x 14 or 11 x 16 inch rectangle.
• Leaving a One Inch border around the edges, spread 1 cup of the Caramel in a thin layer across the dough.
• Then sprinkle the caramel with half of your butterscotch and pecan pieces.
• Next roll the dough from the long side, with the filling inwards tightly into a long log.
• Place log on the lined cookie sheet.
• Repeat with the second half of dough.
• Place the cookie sheet in the freezer to firm for 15 minutes. This makes shaping your Babka much easier.
• Remove logs from freezer.
• Take one log and cut using a bench scraper or sharp knife length wise. You should have two long pieces. Twist them until the exposed filling is facing upward.
• Place one strip over the other in an X shape.
• Then overlap each piece from the center up and the bottom down in a simple two strand braid.
• Squeeze the ends together.
• Transfer the twisted loaf gently into prepared loaf pan.
• Tuck the edges underneath.
• Repeat with second loaf.
• Cover loosely with plastic and set in a warm place to ‘puff’ for a second rise. About 1-2 hrs. Dough should rise and fill up the pan.
• Preheat oven to 375 F (190 C).
• Prepare egg wash (stir together egg and water in cup with a fork).
• Once dough has risen, gently brush the dough with egg wash. Don’t egg wash the exposed filling, just the dough you can see around it.
• Bake Babka loaves on middle rack for 30-40 minutes. Check loaves at 20 minutes and if they are browning too quickly cover with aluminum foil. Use a thermometer to check the temp of your loaves at the 30 minute mark. Bread is baked at 190 F (87 C).
• Place pans on cooling rack for 8-10 minutes.
• Lift Babka from loaf pan by pulling up on strips of overhanging parchment paper and let cool an additional 5 minutes on rack.
• Slice and serve!