Cinnamon Babka Rolls with Pecans and Caramel Icing: Take 1
I am elated to report that my first try has been a tasty success!
I used this babka recipe and this caramel icing recipe. For the babka recipe, I used 2 cups bread flour, 3 cups all-purpose flour, and 1 cup cake flour. I think in the future I may replace one cup bread flour for an extra cup of cake flour to get a more fine crumb. I may also cut down the 2nd rising time so it doesn't poof as much and the bread may come out a bit more dense. Lastly, I will put the pecans on top rather than on the bottom of the pan. I think the icing was dead on as written.
We'll have to dig up one of the originals and heat both old and new up to taste side by side and see what else we need to tweak. Stay tuned for the taste test!
But in the meanwhile, I am pretty darn happy with the results. More so since this is my first cinnamon bun attempt and success!
Figure 1. From last night--nicely kneaded and formed dough. I let it rise/rest overnight in the fridge after this step before continuing.
Figure 2. After rolling out the dough into a large square and smearing it with cinnamon sugar paste, I rolled it up into a long snake and cut it into slices.
Figure 3. The cut slices were positioned in a 9 x 1.5 inch cake pan. After this picture was taken, I decided to put the pecans on the bottom of the pan, so I transferred them out and into a pan with pecans strewn on the bottom.
Figure 4. Finished babka rolls, awaiting another quick rise before getting popped into the oven.
Figure 5. Look how much they puffed and rose!
Figure 6. Pecans embedded into the bottom of the babka rolls.
Figure 7. Slathered in caramel icing.
Figure 8. MINE! ALL MINE!!! MUAHAHAHAHA.....
I used this babka recipe and this caramel icing recipe. For the babka recipe, I used 2 cups bread flour, 3 cups all-purpose flour, and 1 cup cake flour. I think in the future I may replace one cup bread flour for an extra cup of cake flour to get a more fine crumb. I may also cut down the 2nd rising time so it doesn't poof as much and the bread may come out a bit more dense. Lastly, I will put the pecans on top rather than on the bottom of the pan. I think the icing was dead on as written.
We'll have to dig up one of the originals and heat both old and new up to taste side by side and see what else we need to tweak. Stay tuned for the taste test!
But in the meanwhile, I am pretty darn happy with the results. More so since this is my first cinnamon bun attempt and success!
Figure 1. From last night--nicely kneaded and formed dough. I let it rise/rest overnight in the fridge after this step before continuing.
Figure 2. After rolling out the dough into a large square and smearing it with cinnamon sugar paste, I rolled it up into a long snake and cut it into slices.
Figure 3. The cut slices were positioned in a 9 x 1.5 inch cake pan. After this picture was taken, I decided to put the pecans on the bottom of the pan, so I transferred them out and into a pan with pecans strewn on the bottom.
Figure 4. Finished babka rolls, awaiting another quick rise before getting popped into the oven.
Figure 5. Look how much they puffed and rose!
Figure 6. Pecans embedded into the bottom of the babka rolls.
Figure 7. Slathered in caramel icing.
Figure 8. MINE! ALL MINE!!! MUAHAHAHAHA.....
O my I want some of that!!
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