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Recipe adapted from Karen Hatfield, The Sycamore Kitchen, Los Angeles, CA
Yield: 12 babka rolls
Cook Time: 40 minutes (plus 8 hours chilling and rising)
Dough
½ cup cold whole milk
1¼ teaspoons instant yeast
3 cups plus 3 tablespoons all-purpose flour, plus extra for kneading
¼ cup granulated sugar
¼ teaspoon ground nutmeg
¼ teaspoon baking powder
1 teaspoon kosher salt
2 sticks cold unsalted butter cut into ½-inch cubes, plus 1 tablespoon at room temperature
2 large eggs
Babka
1 cup pecan halves
6 tablespoons unsalted butter
1¼ cups packed dark brown sugar, divided
1½ tablespoons light corn syrup
½ teaspoon kosher salt
½ cup crème fraîche
¼ cup granulated sugar
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