Cinnamons swirl babka

Hai..hai..roti lagiii...sudah nyobain bikin hot cross bun, kali ini roti babka..suka dengan caranya yang simpel.
Resep saya dapat di the kitchn.
Bisa pakai dough apa aja, yang pasti isiannya adalah kacang-kacangan yang di campur cinnamon, butter dan gula palm atau brown sugar.
Ini resep aslinya

Sticky Caramel-Pecan Babka
Makes 3 loaves, 10 to 12 slices each
3/4 cup water
1 tablespoon active dry yeast
3/4 cup whole milk
4 large eggs
1 large egg yolk
3/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons vanilla extract
6 1/4 - 6 1/2 cups all-purpose flour
12 tablespoons unsalted butter, softened to room
temperature
For the sticky filling:
2 1/4 cups pecans
3/4 cups butter (salted)
1 1/2 cups packed dark brown sugar
3 teaspoons cinnamon
For the egg wash:
1 large egg yolk
1 tablespoon whole milk or cream
Make the dough: Combine the water and the
yeast in the bowl of a stand mixer, and let stand
until the yeast is dissolved. Add the milk, eggs,
yolk, sugar, salt, and vanilla extract, and whisk
until the yolks are completely combined. Add 6 1/4
cups of flour and stir with a stiff spatula until a
shaggy, floury dough is formed.
Using a dough hook, knead on medium-low speed
until the dough comes together and is no longer
floury, about 5 minutes. With the mixer still
running, begin adding the butter in 1-tablespoon
blobs. Mix until one blob is just barely
incorporated before adding the next blob.
When all the butter has been added, continue
kneading for another 5 minutes until the dough is
silky, elastic, and quite jiggly. This won't form a
ball like regular dough — it should bunch around
the dough hook and clear the sides of the dough
hook, but will still be attached in a sticky dough
mass to the bottom of the bowl. Add the extra
1/4 cup of flour as needed if the dough is
sticking to the sides of the bowl. (For step-by-
step instructions, see steps 2 through 6 in How
To Make Kugelhopf .)
Chill the dough: Transfer the dough to your
largest mixing bowl. Cover and let rise for 1 to 1
1/2 hours, until doubled in bulk. Transfer to the
fridge and chill for at least an hour or up to 3
days. (This makes the dough easier to roll out in
the next step; I recommend letting the dough chill
overnight.)
Prepare the filling: When you're ready to shape
the loaves, prepare the filling before you take
the dough out of the fridge. Heat the oven to
350°F and toast the pecans until they're a few
shades darker and very fragrant, about 10
minutes. Transfer the hot pecans to a cutting
board and chop them finely while still warm. Keep
chopping until no piece is larger than a grain of
barley. You can also do this in a food processor
— process the nuts in pulses and be careful of
over-processing (which will turn the nuts into
nut butter!).
In a medium bowl, mash together the softened
butter, brown sugar, and cinnamon for the filling
with a fork or a spoon, then work in the nuts.
Keep mashing and mixing until the nuts are evenly
distributed and you have formed a crumbly paste.
Set this near your work surface.
Line three 8x4-inch loaf pans with long
rectangles of parchment, so that the parchment
hangs over the sides of the pan. Grease the pans
thoroughly with non-stick spray. (If you only
have two pans, bake two loaves and leave the
third piece of dough in the fridge to shape and
bake later.)
Shape the babka loaves: Remove the dough from
the fridge. Sprinkle your work surface generously
with flour and scrape the dough out on top. Pat
the dough into a log and then use a bench scraper
or sharp knife to cut it into 3 equal pieces (mine
were about 21 ounces each, if you feel like
weighing).
Sprinkle the work surface with a little more
flour, then set one of the pieces of dough on top.
Use the palms of your hands to press it into a
rough rectangle shape. Rub a little flour into a
rolling pin and roll the dough out into a thin
rectangle, roughly 10 inches wide and 12 or more
inches long (the thinner you roll, the more layers
you'll make).
Scatter a generous cup of the filling over the
surface of the dough, then use the back of a
spoon to spread and press the filling into an even
layer. Leave about an inch of clear border at the
top.
Starting with the short end closest to you,
carefully roll the dough into a log. If any filling
falls out, just tuck it back in. If the dough
sticks to the counter, use a bench scraper to
gently pry it up. When done rolling, pinch the
dough to seal it closed. Dip a very sharp knife in
water and gently, but swiftly, slice the log down
its entire length, creating two halves with lots of
layers.
To form the babka loaves, turn the halves so that
the layers are facing up. Press the two halves
together at the top, then twist the halves around
each other, creating a spiral. Press the halves
together again at the bottom. Flour your hands
and lift the loaf into the loaf pan. If the loaf is
a little too long for the pan, just smoosh it a
little on either end to make it fit — any gaps will
be filled in by the rising dough.
Repeat with the other loaves. Cover the shaped
loaves and let them rise on the counter until
puffy and just starting to dome over the tops of
the pans, 1 to 1 1/2 hours.
Bake the loaves: About a half hour before baking
(when the loaves are puffy but not yet domed),
preheat the oven to 350°F.
When the loaves have risen, whisk the yolk and
the milk together to make the egg wash and
gently brush it all over the surface of the loaves.
Transfer the loaves to the oven and slide a
baking sheet underneath to catch any syrupy
drips. Bake 45 to 55 minutes — cover the loaves
with foil in the last 10 to 15 minutes if the edges
look like they might be starting to burn. The
loaves are done when deep glossy brown and a
skewer inserted in the middle comes out clean of
any dough (sticky goo is ok, though!). If you
want to check the temperature, the loaves should
be around 200°F in the middle.
Cool the loaves: Let the loaves cool in the pan
for about 20 minutes to firm up — however, don't
let them sit for much longer or the caramel will
harden and it can be hard to get the loaves out
of the pan.
( http://www.thekitchn.com/recipe-sticky-caramel-pecan-babka-loaves-recipes-from-the-kitchn-218012?utm_source=facebook&utm_medium=social&utm_campaign=managed)