Dulce de Leche Pecan Babka

Ingredients

• 1 package instant yeast
• 1 tbsp sugar
• 1 cup lukewarm water, divided
• 3 large egg yolks, egg whites reserved for brushing on top
• ¼ sugar
• ¼ cup butter, melted
• 1 tbsp vanilla extract
• 1 tsp orange zest
• 2 tsp sea salt
• 1 cup whole wheat flour
• 2-3 cups all purpose flour
• Filling:
  – 1 cup Cajeta or dulce de leche (not caramel syrup)
  – ½ cup pecans, chopped
  – Sea salt

Preparation:

1. Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
2. Add remaining water, eggs, sugar, melted butter, vanilla and orange zest, mixing on low to combine. Replace the paddle for the dough hook.
3. Add flour and salt, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed.
4. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
5. Preheat the oven to 350F. Line and grease a loaf pan with parchment paper.
6. Roll dough into a large rectangle, about ¼ inch thick.
7. Spread the caramel over the dough in an even layer. Sprinkle it with pecans and sea salt.
8. Tightly roll the dough into one log. Slice down the center, vertically (it may get messy!!)
9. Twist the two halves together, and tuck the ends underneath to fit in the loaf pan.
10. Place the loaf pan on a separate baking sheet (to prevent spillage when cooking). Let rise for an additional 15 minutes.
11. Bake for 55-65 minutes, or until the bread dough is fully cooked.
12. Let cool. Slice and enjoy!