Caramel, Fig, and Pecan Babka

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recipe by Momo LMP https://momo-lemeilleurpatissier.com/

  • Time icon
    Total Time
    10hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1660
based on 2 ratings

We're already salivating just from reading the name of the recipe! Discover a surprising and ultra-indulgent marriage between the creaminess of the caramel, combined with the melting fig and the crunch of the pecan. A recipe to enjoy at any time of the day! Like all brioche, it dries out quite quickly, so ideally it should be wrapped in plastic wrap and kept in an airtight box. If you have any caramel left over, it can be kept in an airtight jar in the fridge and can be used to top pancakes, cakes, bread toast, etc. User generated recipes have not been re-tested by Kenwood.

recipe updated Sep 7, 2022

Ingredients

  • Butter icon
    Butter
    160 g
  • Unsalted butter icon
    Unsalted butter
    345 g
  • Light brown sugar icon
    Light brown sugar
    420 g
  • Sea salt icon
    Sea salt
    1 ½ teaspoons
  • Whipping cream icon
    Whipping cream
    360 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Fresh yeast icon
    Fresh yeast
    25 g
  • Caster sugar icon
    Caster sugar
    100 g
  • Whole milk icon
    Whole milk
    100 g
  • Italian 00 flour icon
    Italian 00 flour
    500 g
  • Salt icon
    Salt
    8 g
  • Egg icon
    Egg
    2
  • Pecans icon
    Pecans
    80 g
  • Figs icon
    Figs
    10
  • Egg yolk icon
    Egg yolk
    1
  • Water icon
    Water
    as needed
  • Figs icon
    Figs
    2
  • Ground pecans icon
    Ground pecans
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Heatproof bowl
  • kCook icon Large glass bowl

Step preview

  1. Making the caramel:
  2. Add the ingredients into the appliance bowl, fit the splashguard
  3. Cook with splashguard fitted - 9 minutes, 105°C, speed Off
  4. Cook with splashguard fitted - 7 minutes, 180°C, speed Off
  5. Remove the bowl from the machine
  6. Then add the ingredients to the appliance bowl
  7. Stir until combined
  8. Transfer to a heatproof bowl and let cool
  9. Making the dough:
  10. Fit the Dough Tool
  11. Add the ingredients into the appliance bowl, fit the splashguard
  12. Knead - 10 minutes, speed 1
  13. Gradually add the butter while the machine is running - 2 minutes, speed 1
  14. Transfer the dough to a work surface
  15. Knead slightly by hand and shape into a ball
  16. Transfer the dough to a lightly oiled bowl and cover with plastic wrap
  17. Chill in the fridge overnight
  18. Grease a springform pan and line with parchment paper
  19. Retrieve the dough and transfer to a lightly floured work surface
  20. Roll out the dough into a rectangle about 40 x 60 cm
  21. Trim the dough with a knife to make straight edges
  22. Spread the caramel over the dough, smoothing with a spatula
  23. Top the dough with the ingredients
  24. Roll up the dough tightly along the longest edge
  25. Leave a gap about 2cm at one end, cut the dough lengthways down the centre
  26. Turn the 2 cut edges to face upwards
  27. Twist the dough lengths around each other
  28. Transfer the shaped dough to the springform pan
  29. Cover with plastic wrap
  30. Prove in a warm place – 30 minutes
  31. Preheat an oven to 160ºC
  32. Add the ingredients into a small bowl
  33. Retrieve the dough and brush with the egg wash
  34. Bake until golden brown – 40-50 minutes, 160°c
  35. Remove from the oven and let cool slightly
  36. Transfer to a cooling rack
  37. Decorate with the ingredients and drizzle with caramel
  38. Serve warm or cold
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