Ingredients
-
For the dough
-
450g flour
-
60g caster sugar
-
40g butter
-
2 egg yolks
-
200ml milk
-
7g fresh yeast
-
½ tsp fine salt
-
For the topping
-
120g pecans
-
3 tbsp maple syrup
-
A dash of milk
Ingredients
For the dough |
|
| 450g flour | |
| 60g caster sugar | |
| 40g butter | |
| 2 egg yolks | |
| 200ml milk | |
| 7g fresh yeast | |
| ½ tsp fine salt | |
For the topping |
|
| 120g pecans | |
| 3 tbsp maple syrup | |
| A dash of milk | |
Note: The ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find suitable recipes for PN100 (Smaller bread size) here
Steps
|
1
|
Place the yeast in the yeast dispenser, or directly in the bread pan if your breadmaker has no yeast dispenser. Add the flour, butter, egg yolks, milk and salt. Select the Basic Dough menu (SD-YR2550: 18, SD-YR2540: 19, SD-R2530: 18, SD-B2510: 14, SD-ZP2000/ZD2010/ZF2010: 16), then press Start. |
|
2
|
At the end of the kneading programme, take the dough out of the tin. Place the dough in a large bowl and cover with a clean tea towel. Leave the dough to rise until it has doubled in size. |
|
3
|
Roughly chop the pecans and put them in a bowl before coating them in maple syrup. Take out the dough and roll out into a rectangle. Sprinkle the dough with the maple syrup glazed pecans. Roll the dough into a long sausage and then cut in half vertically. Plait the two half sausages together and place the babka in a baking tin lined with greaseproof paper. |
|
4
|
Leave the dough to rise a second time until it has doubled in size. Glaze the brioche with milk and bake in an oven preheated to 175 degrees for 25 minutes. Once done, leave to cool on a wire rack. |
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