1. Heat 1 cup milk to very warm, about 95°F, in microwave or on stove. Pour warm milk into the bowl of stand mixer. Whisk in yeast and 2 teaspoons of sugar, by hand. Cover bowl with a clean towel and set aside for 5 minutes. The mixture should be frothy and foamy.

2. Place bowl on mixer with dough hook attachment. On low speed, beat in softened butter and remaining sugar until butter is slightly broken up. Next beat in 1 egg and 1 egg yolk and salt.

3. Gradually add flour. Beat on medium speed until soft dough forms, about 1 minute. Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 6 minutes. If you do not have a stand-mixer with a dough hook, knead the dough by hand.

4. Turn dough out onto lightly floured work surface and form into a ball. Spray mixing bowl with nonstick spray and return dough to bowl, turning once to grease all sides. Cover bowl with plastic wrap and place in a warm place to rise until doubled, about 90 minutes.

5. Once doubled, punch the dough to release air bubbles. Turn dough out onto lightly floured work surface. Cut dough in half, and work with half the dough at a time.

6. Shape the babka: On lightly floured work surface, roll dough into a 9×13” rectangle. Spread center with 1 cup Marzetti® Classic Caramel Dip, leaving a 1/2” border. Sprinkle with 1/2 cup pecan pieces.

7. Tightly roll the dough, starting on the long side. Place the seam-side-down. Using a sharp knife, cut log lengthwise in half. Form an X with the halves, one cut-side-up and one
cut-side-down. Twist the two together.

8. Generously grease two 9×5” loaf pans with butter or nonstick spray. Place loaf in pan and cover with a clean towel. Repeat with the second half of dough. Allow both loaves to rest for 10 to 20 minutes as you prepare the crumble topping.

9. Preheat the oven to 350°F. Make the crumble topping: In a medium bowl, mix flour, brown sugar and cinnamon together. Using pastry cutter, cut cold butter into flour mixture until coarse crumbs form. Set aside.

10. Whisk remaining 2 tablespoons milk with leftover egg white. Using a pastry brush, brush the babka loaves with egg wash. Top each loaf with crumble topping.

11. Bake for 45 to 50 minutes, or until babka is golden brown. Allow loaves to cool in the pans for 10 minutes before slicing and serving.