Cinnamon Pecan Babka

"Cinnamon takes a backseat to no-babka." -Jerry Seinfeld

One of my new years resolutions this year (yes, it's April and yes, I'm still trying to hold on to my resolutions!) was to cook and bake more. There's just something so therapeutic and just lovely about it and I definitely want to share more of my favorite recipes with y'all. In fact, I was going to share a spinach stuffed chicken recipe but it may or may not have turned out to be a disaster... and by disaster I mean smoke bellowed out of our kitchen windows and our neighbors from our apartment complex may have stopped to stare. (Note to self: always keep your frying oil at temperature!) Needless to say, it was a little embarrassing and I'll probably never make that recipe again because I'm scarred for life. 

So I may or may not need a little fine-tuning in the cooking department.. but baking? Baking is second nature for me. Not trying to toot my own horn, but I can be half asleep in the morning or have a glass of wine in the evening and still bake some delicious goodies, with or without a recipe. Yeah.. I should probably just stick to baking. 

I was flipping through my mom's beautiful Jerusalem cookbook and I came across the most beautiful babka. And I realized, I've never made a babka! What's a babka, you ask? Well, a babka is not only a really fun word to say, but it's also a traditional Jewish sweet, yeasty cake that is usually served around the holidays. It's typically filled with chocolate or, if you're like Jerry and I, a cinnamon-sugar mixture. Think of it as a giant, stretched out, braided cinnamon roll (or chocolate roll, if you prefer). And not only is as delicious as it sounds but it turns out so beautiful as well. 

Now, I know what you're thinking right about now, "I thought you liked to eat healthy and make healthy substitutions, there's no way that thing is good for you". And you're absolutely right! I do love making healthy substitutions and feeling good about the food I put into my body, but this is not one of those recipes. Nope. This is a use-all-the-sugar-and-butter recipe and feel good about it even if it means you gotta unbutton your pants a little bit.... I'm kidding, you won't have to unbutton your pants! I just believe life's all about balance and a little babka never hurt anyone.

Typical babka requires you to make a dough with yeast and let it chill in the fridge overnight (or maybe just three hours) so it can rise. I don't know about you but 1. yeast still intimidates me and 2. ain't nobody got time for that! I want my babka and I want it now (or in an hour)! So I figured, since the dough has to be yeasty, why not use crescent roll dough? Now before babka experts from around the world start sending me hate mail, let me just say this: Yes, I'm sure babka homemade from scratch is more delicious and satisfying than I can imagine, but crescent roll babka must be a pretty close second! Crescent roll dough is stretchy and yeasty and not too sweet and it works perfectly for this recipe.

Seriously, you'll surprise yourself with how simple and incredibly delicious this recipe is! The best part is that it makes you look like you've been making babka all your life. 

Cinnamon Pecan Babka

Yield: one loaf, 10-12 slices

Ingredients

• 2 - 8 oz crescent roll dough packages (original flavor)
• 3/4 cup dark brown sugar
• 1 cup chopped pecans
• 1 stick of melted butter
• 3 teaspoons cinnamon (you can do less, I just love cinnamon!)
• 1 large egg yolk
• 1 tablespoon whole milk or cream

Directions

1. Preheat oven for 350º.Sprinkle flour over work surface/cutting board. (You'll want to use something that will fit your freezer!) Carefully unroll the crescent roll dough, one on top of the other. 
2. In a small bowl, combine dark brown sugar, chopped pecans, melted butter and cinnamon. 
3. Pour mixture over dough and spread evenly, leaving about half an inch around the edges.
4. Roll the dough lengthwise into a tight jelly roll.
5. Chill in the freezer for about 15 minutes.
6. Preheat oven to 350ºF.
7. Take the dough out of the freezer and cut about an inch off both ends. 
8. Cut dough down the middle lengthwise. Place the dough with the layers facing up and pinch the top ends together. Braid dough, or give the dough three or four good twists. Pinch the bottom ends together. 
9. Place dough into lightly greased bread pan and bake for 30 minutes. To keep it from getting to brown on top, cover in aluminum foil and continue baking for another 15 minutes. 
10. Take babka out, let it chill for a little bit.
11. Sit back, dunk babka into your morning coffee and enjoy!

 xo Kristina