Maple Pecan Babka

For the Tangzhong

⅓ cup LACTAID® Whole Milk

2 tablespoons bread flour

For the Yeast Mixture

⅓ cup LACTAID^® Whole Milk, room temp

1 ⅛ teaspoons active dry yeast

1 teaspoon brown sugar

For the Maple Pecan Filling

½ cup brown sugar

¼ cup vegan unsalted butter, softened

2 teaspoons cinnamon

2 teaspoons maple extract

1 teaspoon vanilla extract

1 cup pecans, finely ground

For the Dough

1. In a small saucepan, whisk together LACTAID® Whole Milk and bread flour until smooth to make the tangzhong. Over medium heat, cook the mixture until it thickens into a paste. Immediately transfer the tangzhong to a small bowl and let it cool on the counter for 10 minutes.

2. In a small bowl or measuring cup, heat the milk in the microwave until it reaches 95°F. Then add active dry yeast and sugar, stirring well to combine. Let bloom for 5 to 7 minutes.

3. In the bowl of your stand mixer, whisk together bread flour, brown sugar, and salt. Next, add the tangzhong mixture, full egg, extra egg yolk and frothy yeast mixture.

4. Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for 4 to 5 minutes. Then mix in softened butter, 1 tablespoon at a time. Allow it to fully incorporate each time before adding more.

5. Continue kneading the dough at a medium-low speed until smooth and elastic, about 10 minutes. If the dough is sticky, gradually add flour, one tablespoon at a time. Try not to add too much, as the dough should be tacky.

6. Lightly oil your hands and form the dough into a smooth ball, then place it into a lightly greased bowl. Cover with plastic wrap and let it double in size in a warm place for about 1 hour. Timing can vary depending on weather and kitchen temperature.

For Shaping the Babka

1. Lightly butter and line a 9x4x4 inch Pullman loaf pan or a regular 9x5 inch loaf pan with parchment paper.

2. Gently punch down the dough and transfer it onto a lightly floured work surface. Use a rolling pin and roll the dough into roughly a 12x18 inch rectangle.

3. Evenly spread the filling over the dough, leaving a ½ inch border all around. Follow with an even layer of chopped pecans.

4. Starting from one of the short sides, tightly roll the dough into a log. Cut the log in half lengthwise, exposing the layers.

5. Lay the two pieces next to each other to form an X shape. Then, twist the pieces together and pinch the ends to keep everything in place.

6. Transfer the babka into your prepared loaf pan. Cover with lightly oiled plastic wrap and wait for it to nearly double in size. Timing varies, but it can take around 30 to 60 minutes.

7. When the dough has 15 minutes left to proof, preheat the oven to 350°F.

8. Bake for 40 to 55 minutes or until the internal temperature reaches 185°F. Be careful not to overbake. After 25 to 30 minutes pass, tent the top of the babka with foil to help prevent it from browning too quickly.

9. Let the bread cool in the pan for 10 minutes, then carefully remove the babka from the pan and set it on a wire rack to cool.