Pumpkin Pie Babka
Pumpkin pie babka combines two traditional baked goods—babka and pumpkin pie—and makes them into one phenomenal food. Soft, fluffy bread is layered and twisted with pumpkin pie filling, then topped with a crisp streusel.
Ingredients
For the babka bread
- 1 cup whole milk, warmed slightly
- 1/3 cup unsalted butter, melted, plus more for the bowl
- 1/4 cup granulated sugar
- 1 large egg
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour, plus more if needed
- 1/2 teaspoon table salt
For the pumpkin pie filling
- 3/4 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- Butter, for the loaf pan
- 6 tablespoons pumpkin purée (not pumpkin pie filling)
- Water
For the streusel topping
- 2 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- Pinch table salt
- 2 tablespoons (1 oz) cold unsalted butter, cubed
- 1 large egg
- 2 teaspoons water, for egg wash
Instructions
Make the babka bread
- In the bowl of a stand mixer, combine the milk, butter, sugar, egg, yeast, and vanilla and whisk together by hand.
- In a mixing bowl, whisk together the flour and salt. Add this to the stand mixer bowl, then using a large wooden spoon, mix together until a shaggy dough forms.
- Fit the stand mixer with the dough hook, then turn it onto medium. Beat the dough until it is smooth, elastic, and slightly tacky, 8 to 10 minutes. Add more flour, 1 tablespoon at a time, if necessary, to achieve the desired consistency.
- Butter a large bowl, place the dough inside, cover with plastic wrap, then place in a warm area to rise until the dough is doubled in size, 1 to 2 hours.
Make the pumpkin pie filling
- In a medium mixing bowl, whisk together the brown sugar, cinnamon, allspice, and ginger until well combined.
- Butter a 9- by 5-inch (23- by 13-cm) loaf pan and line with parchment paper. Turn the dough out onto a lightly floured work surface, and roll the dough out into a 15- by 15-inch (38- by 38-cm) square.
☞ TESTER TIP: If your house is warm, pop the dough in the fridge for a few minutes before rolling and shaping to firm it up, this will make it easier to cut and shape.
- Spread the pumpkin purée over the dough, leaving a 1 inch (2.5-cm) strip along the top. Sprinkle the spiced brown sugar mixture over the pumpkin purée. Brush the bare 1 inch (2.5-cm) strip with a bit of water. Roll the dough away from you into a log (try to maintain even thickness throughout). Pinch to seal.
- Using a serrated knife, slice the log in half lengthwise. Place the sliced halves faceup and side by side. Form an X with the two strips.
- Working from the center out, interweave the two strips by folding them over one another, alternating back and forth.
- When you reach the end, pinch the ends together. Repeat on the other half.
- Move the braided dough into the prepared loaf pan, compressing it to fit if necessary. Cover lightly with plastic wrap and place in a warm place to rise until nearly doubled in size, 45 to 60 minutes.
- Preheat the oven to 350°F (175°C).
Make the streusel topping
- In a bowl, whisk together the sugar, flour, cinnamon, and salt until well combined. Use a pastry cutter or two knives to cut in the butter cubes until the streusel resembles small peas. Keep cold until the bread has fully risen.
- In a small bowl, whisk together the egg and water until foamy. Brush the proofed dough lightly with the egg wash, then sprinkle the streusel over top.
- Bake until golden and the internal temperature is 200°F (93°C), 40 to 60 minutes. Allow the babka to cool completely before slicing.
Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 51g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 125mg | Fiber: 2g | Sugar: 21g