A spring Raspberry Pecan Babka that you're sure to enjoy - just cross your fingers it doesn't disappear within the hour!
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Prepare yourself for layers upon layers of enriched, buttery dough filled with raspberry jam and pecans.
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Once your dough is ready, roll it out until it is about 9" by 15" and spread your jam and sprinkle pecans evenly over the dough.
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Cut the log in half with a serrated knife so that you have two 15" pieces where the filling is exposed, and twist the pieces together before placing in a greased pan.
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PRO TIP! It helps to place the twisted dough in the freezer for 10 minutes. This will help to cleanly cut through the babka and allow for easy twisting before adding to the pan.
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Cover and place in a warm area for 1.5 hours until the dough has slightly risen and feels puffy.
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Then bake until golden brown and the internal temperature reaches 190 degrees Fahrenheit! Once cool, slice babka into individual slices and enjoy each and every piece!
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The result is a rich, buttery loaf and could also double as a phenomenal french toast option first thing in the morning... just a thought!