Holiday Eggnog and Rum Babka with Pecan Swirl

Name: Holiday Eggnog and Rum Babka with Pecan Swirl
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 1 servings
Cuisine: Jewish
Ingredients: ¾ cup (180 ml) store-bought eggnog or homemade eggnog, at room temperature; 3 tbsp (45 ml) dark rum; 3½ cups (420 g) all-purpose flour; 2¼ tsp (7 g) instant (bread) yeast; 1 tsp (6 g) kosher salt; ¼ tsp (½ g) freshly grated nutmeg; 3 large egg yolks, at room temperature; 1 large whole egg, at room temperature; 6 tbsp (85 g) unsalted butter, at room temperature, cut into small cubes; 4 tbsp (57 g) unsalted butter, at room temperature, softened; ½ cup (100 g) packed light brown sugar; 2 tsp (5 g) ground cinnamon; ¼ tsp (½ g) freshly grated nutmeg; 1 tbsp (15 ml) dark rum; 1 cup (120 g) pecans, toasted, coarsely chopped; ⅓ cup (80 ml) store-bought eggnog or homemade eggnog, at room temperature; 1½ cups (180 g) powdered sugar, sifted; ½ tsp (2½ ml) vanilla extract

From the MyKitchenBank Kitchen

A luxurious holiday babka with a tender, enriched brioche dough infused with eggnog and dark rum, spiral-filled with a buttery cinnamon-pecan swirl, and topped with a light eggnog glaze. This festive pastry combines the warmth of spiced eggnog with the indulgence of rum and toasted pecans for a showstopping holiday bread.

Prep: 40 min
Cook: 35 min
Wait: 3 hr 30 min
Total: 4 hr 45 min
Makes: 1 babka loaf (12-14 slices)

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Ingredients

1 servings

For the Dough
¾ cup (180 ml) store-bought eggnog or homemade eggnog, at room temperature
3 tbsp (45 ml) dark rum
3½ cups (420 g) all-purpose flour
2¼ tsp (7 g) instant (bread) yeast
1 tsp (6 g) kosher salt
¼ tsp (0.5 g) freshly grated nutmeg
3 large egg yolks, at room temperature
1 large whole egg, at room temperature
6 tbsp (85 g) unsalted butter, at room temperature, cut into small cubes
For the Filling
4 tbsp (57 g) unsalted butter, at room temperature, softened
½ cup (100 g) packed light brown sugar
2 tsp (5 g) ground cinnamon
¼ tsp (0.5 g) freshly grated nutmeg
1 tbsp (15 ml) dark rum
1 cup (120 g) pecans, toasted, coarsely chopped
For the Glaze
⅓ cup (80 ml) store-bought eggnog or homemade eggnog, at room temperature
1½ cups (180 g) powdered sugar, sifted
½ tsp (2.5 ml) vanilla extract

Equipment (8)

Large mixing bowl
Stand mixer with dough hook (or knead by hand)
Candy/instant-read thermometer
9x5-inch (23x13 cm) loaf pan
Parchment paper
Shallow baking pan or rimmed baking sheet
Rolling pin
Pastry brush

Steps

Before you start

Bring eggs and unsalted butter to room temperature (1-2 hours)
Have dark rum measured and ready
Toast and chop pecans ahead of time
Preheat oven to 375°F (190°C) 15 minutes before baking

1
Mix the dough base
- In the bowl of a stand mixer fitted with the dough hook, combine 0.75 cup (180 ml) room-temperature eggnog, 3 tbsp (45 ml) dark rum, 3.5 cups (420 g) all-purpose flour, 2.25 tsp (7 g) instant yeast, 1 tsp (6 g) kosher salt, and 0.25 tsp (0.5 g) freshly grated nutmeg.
- Mix on low speed for 2 minutes until the ingredients come together into a shaggy dough.
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Ready when: Dough is shaggy and all dry flour is incorporated
Tip: Use room-temperature eggnog so it does not kill the yeast; cold liquid requires longer fermentation
2
Add eggs and butter
- Add 3 room-temperature egg yolks and 1 whole room-temperature egg one at a time, beating on medium speed for 2 minutes after each addition until fully incorporated.
- Then, with the mixer on low speed, add 6 tbsp (85 g) softened butter cubes, a few at a time, beating for 1–2 minutes between additions.
- After all butter is added, increase speed to medium and beat for 8–10 minutes until the dough is smooth, glossy, and elastic.
- The dough temperature should reach 75–78°F (24–26°C) as measured by a candy thermometer.
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Ready when: Dough is smooth, glossy, and pulls away slightly from the bowl sides; reaches 75-78°F (24-26°C)
Tip: Add butter slowly in a cool kitchen; if dough becomes slick or greasy, stop and let it rest 5 minutes before continuing
3
First rise
- Shape the dough into a loose ball, transfer to a lightly oiled large bowl, and cover with plastic wrap or a damp towel.
- Let rise at warm room temperature (72–75°F / 22–24°C) for 90 minutes, or until the dough has risen by about 50% and feels puffy when poked gently with a floured finger.
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Ready when: Dough has risen about 50% and feels soft and puffy
Tip: Do not let the dough fully double; a slightly under-risen dough is easier to shape and results in a tighter crumb
4
Shape and fill the babka
- Turn the dough out onto a lightly floured surface and gently press it into a 12x8-inch (30x20 cm) rectangle with the long edge toward you.
- In a small bowl, combine 4 tbsp (57 g) softened butter, 0.5 cup (100 g) packed light brown sugar, 2 tsp (5 g) ground cinnamon, 0.25 tsp (0.5 g) freshly grated nutmeg, and 1 tbsp (15 ml) dark rum, stirring until smooth.
- Spread this mixture evenly over the entire surface of the dough, leaving a 0.5-inch (1.3 cm) border on one long edge.
- Scatter 1 cup (120 g) coarsely chopped toasted pecans evenly over the butter mixture.
- Starting from the long edge opposite the border, roll the dough tightly into a log, pinch the seam to seal, and place seam side down.
- Gently cut the log in half lengthwise so you have two long strands.
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Ready when: Log is tightly rolled with pecans and filling distributed evenly; cut into two long strands
Tip: Roll tightly and pinch the seam firmly so the filling does not unroll during proofing and baking
5
Twist and coil into loaf pan
- Take the two dough strands and twist them around each other loosely, maintaining the spiral, then coil the twisted strands into a 9x5-inch (23x13 cm) loaf pan lined with parchment paper.
- Let any excess filling fall naturally into the pan as you coil.
- Cover the pan loosely with plastic wrap or a damp towel.
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Ready when: Dough strands are coiled snugly into the loaf pan
Tip: Keep the twist loose so the dough can rise evenly without deflating when you fill the pan
6
Second rise
- Let the coiled babka rise at warm room temperature (72–75°F / 22–24°C) for 60–90 minutes, until the dough reaches just above the rim of the loaf pan and jiggles slightly when you gently shake the pan.
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Ready when: Dough rises just above the loaf pan rim and jiggles gently when pan is shaken
Tip: Do not over-proof; if the dough reaches the pan rim and is still rising rapidly, begin baking to prevent overflow
7
Preheat and prepare for bakingOven 375°F / 190°C
- About 15 minutes before the babka finishes rising, preheat the oven to 375°F (190°C).
- Position the rack in the center of the oven.
- If desired, place a shallow baking pan or rimmed baking sheet on a lower rack to catch any drips.
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Tip: Catching drips prevents sugar and filling from burning on the oven bottom
8
Bake the babkaOven 375°F / 190°C
- Once the babka is proofed and the oven is at 375°F (190°C), place the loaf pan in the center of the oven.
- Bake for 35–40 minutes, until the top is a deep golden brown and a toothpick inserted into the center comes out clean with no sticky dough clinging to it.
- If the top browns too quickly before the loaf is cooked through, tent it loosely with aluminum foil for the last 10–12 minutes.
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Ready when: Top is deep golden brown; toothpick inserted in center comes out clean
Tip: Use an oven thermometer to verify your oven temperature; ovens vary, and this dough is sensitive to temperature swings
9
Cool before glazing
- Remove the babka from the oven and let it cool in the pan on a wire rack for 10 minutes.
- Then turn the loaf out onto the rack to cool completely, about 30 minutes, so the glaze does not melt and slide off.
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Ready when: Loaf is completely cool and no longer warm to the touch
Tip: If you glaze too soon, the heat will cause the glaze to run off; patience here ensures a beautiful coating
10
Make and apply the eggnog glaze
- While the loaf cools, whisk together 0.33 cup (80 ml) room-temperature eggnog, 1.5 cups (180 g) sifted powdered sugar, and 0.5 tsp (2.5 ml) vanilla extract in a small bowl until smooth and pourable.
- The glaze should be thick but drizzle smoothly; add a tiny splash more eggnog if needed.
- Once the babka is completely cool, drizzle or spoon the glaze over the top and sides, letting it pool naturally in the crevices.
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Ready when: Glaze is smooth, pourable, and coats the top and sides evenly
Tip: Sift the powdered sugar to remove lumps so the glaze is silky smooth without streaks

Good to know

Tips

Room-temperature ingredients are essential for this enriched dough; they emulsify smoothly and ensure proper fermentation. Plan to remove butter, eggs, and eggnog from the fridge 1-2 hours before baking.
The dough is deliberately slightly under-proofed after the first rise (50% rise, not doubled) because the enriched dough with rum and eggnog ferments quickly. Over-proofing leads to a dense, gummy crumb.
Twist the two strands loosely when coiling so the dough can expand evenly without the filling squishing out. If the twist is too tight, the dough will not rise properly in some areas.
Eggnog varies in richness by brand; if your eggnog is very thick, the dough may feel dense. In that case, reduce the eggnog by 1-2 tbsp and increase the rum or add a touch of whole milk to balance hydration.

Make ahead

Prepare the dough through the end of step 3 (first rise) up to 24 hours ahead. After the first rise, cover the dough and refrigerate overnight. The next day, let it come to room temperature (about 1 hour on the counter), then proceed with shaping and the second rise. This overnight cold fermentation deepens the flavor and makes the dough easier to handle.

Storage & reheating

Store the cooled babka at room temperature, wrapped tightly in plastic wrap or in an airtight container, for up to 3 days. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. To reheat from room temperature or chilled, wrap loosely in foil and warm in a 325°F (163°C) oven for 15–20 minutes. From frozen, thaw overnight at room temperature, then reheat as above.

Substitutions

dark rum → brandy, cognac, or bourbon. Use the same amount; any aged spirit adds warmth and depth. Bourbon gives a slightly sweeter, more vanilla-forward note
store-bought eggnog or homemade eggnog → whole milk mixed with 1/2 tsp vanilla extract and 1/4 tsp freshly grated nutmeg per 1 cup milk. If store-bought eggnog is unavailable, make a simple substitute. The homemade version will be less rich but still delicious
pecans, toasted → toasted walnuts or toasted hazelnuts. Use the same amount. Walnuts offer an earthier note, while hazelnuts add a subtle sweetness
ground cinnamon → ground cardamom or pumpkin pie spice. Use 1.5 tsp cardamom for a more complex flavor, or 1.5 tsp pumpkin pie spice to echo additional holiday spices