Pumpkin Babka Recipe: How to Make Pumpkin Babka

For the dough:

• 1 packet active dry yeast
• ½ cup whole milk, warmed
• 3 large eggs, room temperature
• 1 teaspoon kosher salt
• ¼ cup granulated sugar
• 3½ cups all-purpose flour
• 8 tablespoons unsalted butter, softened

For the filling:

• 1 15-ounce can pumpkin purée
• ¾ cup dark brown sugar
• 2 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• Pinch of kosher salt
• 1 cup pecans, chopped

For the syrup:

• ¼ cup water
• ¼ cup brown sugar
• ½ teaspoon pumpkin pie spice or ground cinnamon

Note: The total time does not include at least 3 hours and 5 minutes of inactive time.

Make the dough:

1. 1

   In a small bowl or measuring cup, stir together the yeast and whole milk. Set the yeast mixture aside in a warm place to rest until it is foamy, about 10 minutes.

2. 2

   In a large bowl, whisk together the eggs, salt, and sugar.

3. 3

   To the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, egg mixture, and flour. Using a wooden spoon, stir the ingredients together until a rough dough starts to form.

4. 4

   Turn the stand mixer on medium speed and begin beating the dough.

5. 5

   While the mixer is running, add 1 tablespoon of softened butter to the dough at a time until all of the butter is incorporated. Continue beating the dough until it becomes a smooth, shiny ball, about 8–10 minutes.

6. 6

   Transfer the babka dough to a large greased bowl and cover it with plastic wrap. Set the dough aside to rise in a warm place until it doubles in size, about 1–3 hours.

Make the filling:

1. 1

   In a large mixing bowl, stir the pumpkin purée, brown sugar, butter, flour, cinnamon, nutmeg, ginger, and salt together until combined.

2. 2

   Place the filling in the refrigerator until you’re ready to assemble the babka.

Assemble and bake:

1. 1

   Turn the proofed dough out onto a lightly floured surface and roll it out into a 12x16-inch rectangle.

2. 2

   Carefully transfer the sheet of dough to a parchment-lined baking sheet. Place the dough in the refrigerator to chill for 20 minutes.

3. 3

   Remove the dough and filling from the refrigerator. Using an offset spatula, spread the pumpkin filling over the dough, leaving a 1-inch border free on one of the long ends of the sheet.

4. 4

   Sprinkle the chopped pecans over the pumpkin filling.

5. 5

   Using both hands, slowly roll the long side of the dough away from you and over the filling to create a log. When you get to the edge of the dough, brush it with a thin layer of water and seal the log.

6. 6

   Using a serrated knife, slice the babka roll in half lengthwise, exposing the filling.

7. 7

   Lay the two halves of the dough parallel to each other, sliced-side up.

8. 8

   Starting at the center, braid the two strips of dough together by folding one half over the other repeatedly to form a twisted braid. Pinch each end of the braid together to seal.

9. 9

   Carefully transfer the braided babka to an 8x4-inch loaf pan lined with a large sheet of parchment paper that hangs over the edges. If the babka braid is too long to fit in the pan, twist it into a figure-eight formation before placing it in the pan.

10. 10

    Cover the babka with plastic wrap or a clean kitchen towel and place it in a warm spot to rise until it doubles in size, about 1–2 hours.

11. 11

    When the second rise is almost complete, preheat the oven to 350 degrees Fahrenheit.

12. 12

    Transfer the babka to the oven and bake until the crust is golden brown and the internal temperature is 190 degrees Fahrenheit, about 30–40 minutes.

Make and apply the syrup:

1. 1

   While the babka is baking, stir together the water and brown sugar in a small saucepan over medium heat. Stirring frequently, bring the mixture to a boil and simmer until the sugar dissolves.

2. 2

   Remove the pan from the heat and stir in the cinnamon. Set the syrup aside to cool while the babka bakes.

3. 3

   Remove the babka from the oven and brush the syrup over the hot bread immediately.

4. 4

   Let the babka cool in the pan for 15 minutes. Use the parchment paper wings to lift the bread from the pan, then transfer it to a wire rack. Let the babka cool for at least 30 minutes before slicing and serving.

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