Pumpkin Spice Babka
Prep Time: 30 Minutes
Inactive Prep Time: 3 Hours
Servings: 2 Loaves
Ingredients
1 Cup Whole Milk heated to 110 Degrees
½ Cup Water heated 110 Degrees
2 ¼ tsp Active Dry Yeast
½ Cup Sugar
5 ¼ Cups All Purpose Flour
1 tsp Kosher Salt
4 Eggs, lightly beaten
2 tsp Vanilla
1 tsp Cinnamon
1 Stick Unsalted Butter, softened and cubed
Pumpkin Filling
1 15 oz Can of Pumpkin Puree
½ Cup Brown Sugar
1 tsp Cinnamon
¼ tsp Ground Cloves
¼ tsp Ground Nutmeg
¼ tsp Ground Ginger
1/3 Cup Brown Sugar
1 Tbsp Maple Syrup
Directions:
Pour the
milk and water into a small saucepan and heat it on low until it reaches 110
degrees. Sprinkle in 1 Tbsp sugar and the yeast and let sit for ten minutes.
Meanwhile measure out the flour, salt, remaining sugar, and cinnamon. When the
yeast has foamed slowly pour it into the bowl of the mixer with the dough hook
and begin to mix on low. When that is well combined add the vanilla and eggs.
The dough will be pretty wet, but should move up the dough hook in a ball. When
that happens add the butter about a tablespoon at a time. Allow the dough to
mix for another 5 minutes. The dough will be sticky and wet. Remove it from the
mixer and place in a large oiled bowl and cover tightly with plastic wrap and
let it rise for 1 hour.
Meanwhile
mix together the pumpkin, cinnamon, cloves, nutmeg, ginger, brown sugar, and
maple syrup and set aside.
Sprinkle
flour on a clean surface. Cut the dough in half and form them into balls. Take
one ball of dough and roll out into a rectangle ¼ inch thick. Spread half of
the pumpkin filling across the dough then sprinkle the brown sugar evenly across the bread dough. Roll the dough tightly into a log.
Slice the dough down the center lengthwise. Turn the dough so the filling is
facing up and attach the two pieces at the top and then twist the two pieces to
attach at the end. Lift the twisted bread carefully and place in a parchment
lined loaf pan. Cover with a dish cloth and let the dough rise for another
hour. Repeat for the second ball of dough.
Preheat the
oven at 350. Make an egg wash and brush the tops of the loaves prior to pacing
them in the oven for 40-45 minutes. Take the bread out of the oven and let cool
before serving with cream cheese or clotted cream!
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