chocolate pecan babka

How To Make chocolate pecan babka

• 1

  Preheat oven to 350 degrees F. Coat bundt pan with cooking spray. On ungreased cookie sheet, bake pecans until lightly toasted, 4 - 5 minutes; cool.
• 2

  Mix pecans, brown sugar, 1/2 C chips & cinnamon. Reserve. On lightly floured surface, stack loaves of dough on top of each other. Using rolling pin, roll dough into 18 x 12" rectangle; brush with butter, leaving 1/2" boarder. Sprinkle with pecan mixture.
• 3

  Starting with long side; roll up dough jellyroll style; pinch edge to seal. Lightly moisten ends of roll with water. Gently transfer roll to pan so that seam faces tube in pan center; tuck ends in, overlapping slightly.
• 4

  Cover; let rise in warm place 3 hours. Bake 1 hour, 10 minutes or until golden. Cool in pan 5 minutes. Transfer from pan to rack; cool on rack. If making ahead, wrap in foil. Store at room temperature up to 1 day. When ready to serve, preheat oven to 275 degrees F. Place foil wrapped Babka in oven to warm, 20 - 30 minutes.
• 5

  GLAZE: Combine confectioners' sugar & milk until thick & pourable. Drizzle ove cake. In small microwave safe bowl, microwave remaining 3 Tbsp chips on HIGH in 15 second intervals until melted; drizzle over cake.
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