Recipe Information

• Servings: 10
• Preparation Time: 1 hour
• Resting Time: 1 hour + 45 minutes
• Total Time: 3 hours (including baking)
• Difficulty: Medium

Ingredients

For the Dough:

• 250 g all-purpose flour
• 3 g salt
• 50 g sugar
• 12 g fresh yeast
• 150 g whole milk, at room temperature
• 50 g unsalted butter, softened

For the Filling:

• 150 g pumpkin puree
• 200 g dark brown sugar
• 55 g salted butter, melted
• 15 g ground cinnamon
• 1 egg

For Added Delight:

• 80 g chopped hazelnuts
• 30 g water + 30 g sugar (for syrup)

Instructions

1. In the bowl of a stand mixer, add the ingredients in the following order: salt, flour, fresh yeast, sugar, and milk.
   • Mix at low speed until combined, then increase to medium speed for about 8 minutes.
   • Add the softened butter cut into small pieces and knead until the dough pulls away from the sides of the bowl.
2. Cover the bowl and let the dough rest in the refrigerator for 1 hour.
3. Meanwhile, in a separate bowl, combine all filling ingredients and mix until smooth.
4. After the resting time, dust your work surface with flour and roll out the dough into a rectangle that matches the length of your loaf pan and is three times its width.
5. Spread the pumpkin filling evenly over the surface of the dough, then sprinkle with chopped hazelnuts.
   • Roll the dough into a tight log, then cut it in half lengthwise.
   • Braid the two pieces together, leaving the pumpkin filling on top.
6. Place the braided dough in a greased loaf pan and let it rise for 45 minutes at room temperature.
7. Preheat your oven to 180°C (350°F) and bake for 25 minutes.
8. Once out of the oven, brush the babka with sugar syrup prepared by dissolving sugar in water.

Notes

This pumpkin babka is best enjoyed fresh out of the oven but can also be stored in an airtight container for a few days. Feel free to customize the filling by adding your favorite spices or nuts!

Recipe Tips

• Ensure your butter is at room temperature for easier mixing.
• For an extra touch, add a glaze of cream cheese on top after the babka has cooled.
• Experiment with different nuts or dried fruits for varied textures and flavors.

Nutritional Information

This recipe yields approximately 300 calories per serving.

FAQs

• Can I use canned pumpkin puree?
  Yes, canned pumpkin puree works great for this recipe.
• How can I store leftovers?
  Store in an airtight container at room temperature for up to 3 days.
• Can I freeze the babka?
  Yes, you can freeze the babka before or after baking. Just wrap it tightly in plastic wrap.
• Is there a substitute for the fresh yeast?
  You can use dry yeast; just use about 4 g of active dry yeast instead.
• What can I serve it with?
  It’s delicious on its own or served with a dollop of whipped cream or crème fraîche!