Babka

Start with 1 kilo of brioche dough from the day before. Using a dough sheeter, roll it out into a 35cm square that measures 4mm in thickness. Lay it out on a marble countertop (if needed, place into the freezer).Spread 400g of the caramel filling on top using a small offset spatula. Sprinkle chopped pecans over the whole surface. Roll up the dough tightly. Place into the freezer to chill. Cut out 330g cylinders (approximately 14cm in length). Cut each piece lengthwise in order to get 2 strands. Make 2-strand braids. Place into pre-greased cake tins. Put into a prooving chamber set to 27°C for about 1:30 to 2 hours. Once the brioche has risen to ¾ the height of the tin, brush with eggwash and bake at 160°C for 30 minutes. Right out of the oven, pour syrup on top and remove from the tins. Let the babkas sweat on a cooling rack.