Golden Syrup Cinnamon and Pecan Babka

Name: Golden Syrup Cinnamon and Pecan Babka | Asda Good Living
Total time: 3 h
Yield: 10
Cuisine: Eastern European
Ingredients: 100ml lukewarm water; 1 tbsp lyle’s golden syrup; 1 tsp easy-bake yeast; 1 medium egg; 45g vegetable oil; 250g white bread flour; ½ tsp fine table salt; 50g unsalted butter, melted and cooled; 60g muscovado sugar; 30g lyle’s golden syrup; 5g ground cinnamon; Pinch of salt; 75g pecans, roughly chopped; 50g lyle's golden syrup; 50ml water

If you thought making a babka was difficult, it’s time to change that! This Cinnamon and Pecan Babka is a no-knead dough that is easy to follow. Babkas make excellent gifts simply wrapped up in baking paper with a ribbon. So why not raise a smile and bake an extra one and gift it to someone you love

By Asda Good Living,18th August 2021

Cook: 3 Hours

Serves: 10

Price: £1.18 per serving

Nutritional Information

Each 80g serving contains

Energy
1192kj
285kcal

14%

Fat
14.4g

High
21%

Saturates
3.6g

Med
18%

Sugars
13.6g

Med
15%

Salt
0.4g

Med
7%

of your reference intake.
Typical energy values per 100g:
1490kj/356kcal

Ingredients

Dough

100ml lukewarm water

1 tbsp lyle’s golden syrup

1 tsp easy-bake yeast

1 medium egg

45g vegetable oil

250g white bread flour

½ tsp fine table salt

Filling

50g unsalted butter, melted and cooled

60g muscovado sugar

30g lyle’s golden syrup

5g ground cinnamon

Pinch of salt

75g pecans, roughly chopped

Syrup

50g lyle's golden syrup

50ml water

Method

Place 100g lukewarm water, 1bsp golden syrup, the yeast, egg and oil in a medium bowl and mix until combined. Add the flour and salt and stir together until the dough comes together and there are no floury patches remaining (it may be easier near the end of mixing to use your hands to knead it lightly in the bowl).

Drizzle a little bit of vegetable oil on the dough and flip it over a couple of times so the dough is coated in oil. Cover the bowl (we suggest using a small, clean bin bag, secured at the side with a food clip) and let rise in a warm place until doubled in volume – around 2 hours.

Once risen, chill the dough overnight. This will do the ‘kneading’ for us and also makes the dough easier to handle when it’s time to shape.

The next day, combine all of the filling ingredients except the pecans in a small bowl. Set aside.

Lightly flour a work surface and tip the chilled dough out onto it. Dust with some more flour on top and roll out into a 25 x 30cm rectangle. Spread all of the filling over the surface of the dough and sprinkle with the chopped pecans.

Starting at the long edge, roll the dough up tightly into a log. Pop onto a tray or plate and freeze for 15 minutes – remove the dough log from the freezer and cut down the length of the log so you end up with two long strips. Place the cut sides facing up and twist the lengths over each other a few times, pinching the ends to seal.

Carefully transfer the shaped dough to a lined 2lb loaf pan, cover, and leave to rise in a warm place for 45 minutes-1 hour, or until almost doubled in volume.

Around 10 minutes before your dough is ready, preheat the oven to 180c fan. Uncover the babka and bake for 25-35 minutes. It’ll be done when a skewer inserted into the centre comes out with no dough attached.

As the babka is baking, warm 50g golden syrup and 50g water in a small pot just until it starts to gently bubble. Pour the warm syrup over the hot babka and leave it to soak in and cool before slicing and serving.