Instructions

1. In the bowl of tour stand mixer fitted with the whisk attachment combine 1/2 c water, 1/2 c bread flour, 2 Tbs nonfat dry milk and 1/2 Tbs rapid rise yeast.
2. Mix at medium speed for a couple of minutes until smooth, scraping down the sides of the bowl as necessary.
3. Cover with plastic wrap and set aside.
4. In a separate mixing bowl whisk together the 2 3/4 c bread flour, 1/4 c + 2 Tbs sugar and 1/2 Tbs rapid rise yeast.
5. Remove the plastic from the dough started and sprinkle the dry flour mixture over the top of it.
6. Recover the mixing bowl with plastic and set aside for 1 hour to ferment at room temperature.
7. Attach the dough hook to your stand mixer and the bowl of dough.
8. Add the butter, eggs, water and vanilla and beat on low for 1 minute.
9. Raise the speed to medium and knead the dough for 7 minutes.
10. Dough should be very stick and start to form strands.
11. Spray a large bowl with cooking oil and place the dough inside, turn to coat.
12. Cover with plastic wrap and set aside to rise, about 1 1/2 hours to double in size.
13. On a floured counter deflate the dough and begin to round it gently with your fingertips.
14. Spray the surface of the dough with cooking spray and return it to the bowl to rise.
15. Cover with plastic wrap and refrigerate for 1 hour (can be refrigerated overnight).
16. In a mixing bowl combine the brown sugar, chopped pecans, butter and cinnamon, stirring well.
17. If using dough refrigerated over night, let sit at room temperature for 30 minutes.
18. Turn the dough out onto a well floured counter and roll out into a large rectangle, roughly 14"x16".
19. Spread the filling mixture evenly over the surface of the dough, leaving an 1" all the way around.
20. Staring at the top of the dough, carefully roll the dough towards your body in a long log.
21. Pinch the seams of the dough tightly.
22. Using a twisting motion, twist the dough into a circle and place face down on a prepared baking pan, cover and let rise 1 hour.
23. Preheat your oven to 350º F, place a foil lined cast iron skillet in the bottom of the oven.
24. Open the oven and place 1/2 c ice in the cast iron skillet, quickly place the baking pan inside and bake the babka for 30 minutes.
25. Rotate the baking pan with the babka and continue baking for 15-20 minutes, until golden brown.
26. Remove carefully from the oven and let cool on the pan 10 minutes.
27. In a small mixing bowl whisk together the powdered sugar, heavy cream and vanilla.
28. Drizzle the icing over the cake, slice and serve.
29. Store remaining cake at room temperature for up to 5 days.