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!