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Move Over, Cinnamon Babka. This One's Got Pumpkin Spice.
Move Over, Cinnamon Babka. This One's Got Pumpkin Spice.
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
305 minutes
Elevate classic babka with a spicy pumpkin butter filling for a stunning fall treat anytime of day.
Ingredients:
  • For the dough
  • 3 3/4 cups (475g) bread flour
  • 1/4 cup (50g) granulated sugar
  • 1 packet instant dry yeast (2 1/4 teaspoons)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2/3 cup whole milk, lukewarm (110°F)
  • 1 1/2 tablespoons neutral oil (like grapeseed or avocado oil), plus more for greasing the bowl
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 5 tablespoons unsalted butter, softened, plus more for greasing the pan
  • For the filling
  • 1/4 cup unsalted butter, softened
  • 1/4 cup brown sugar, lightly packed
  • 3/4 cup pumpkin butter
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • For the syrup
  • 1/3 cup brown sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
Instructions:
  • Prepare the dough: In a stand mixer with a dough hook, combine bread flour, sugar, yeast, cinnamon, and salt. Add lukewarm milk, oil, eggs, and vanilla. Mix on low until dough forms (4-5 minutes). Increase to medium speed and knead until elastic and forms a ball (6-8 minutes). Dough will be tacky but not stick to sides of the bowl. Cover and let rest for 5-10 minutes before adding butter.
  • Incorporate the butter and knead: Uncover the dough and on medium speed, gradually add softened butter, 1 tablespoon at a time, ensuring full incorporation before adding more. This will take 3 to 5 minutes. Continue kneading on medium speed until the dough becomes smooth and no longer sticks to the bowl, for an additional 6 to 8 minutes. (Enriched dough requires longer kneading for gluten development.)
  • Allow Dough to Rise: Take the dough out of the bowl, shape it into a ball, and grease the bowl. Place the dough back into the bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled, approximately 1 1/2 hours. Transfer the bowl to the refrigerator and let the dough rise for an extra hour (total proofing time of 2 1/2 hours). Chilling the dough will make it more manageable for rolling the babka.
  • Prepare the filling: In a medium bowl, whisk together the butter and brown sugar until creamy. Stir in the pumpkin butter, cinnamon, ginger, and nutmeg until well combined. Chill until needed.
  • On a lightly floured surface, roll out the chilled dough into a 10x15 inch rectangle using a rolling pin. Spread the pumpkin butter filling evenly over the dough using an offset spatula, leaving a 1/2-inch border on one short end.
  • Roll the dough tightly into a log starting from the short end closest to you, then wrap it in plastic wrap and chill in the freezer for 10 to 15 minutes. Grease a 9x5 loaf pan generously with butter and line it with parchment paper.
  • Shape the babka: Take out the rolled dough from the freezer and cut it in half lengthwise. Gently twist the halves together to create a swirl with the cut sides facing up. Place the shaped dough into the loaf pan, cover with plastic wrap or a kitchen towel, and let it rest at room temperature for 30 to 60 minutes. The dough is ready when it fills the pan and springs back slowly when pressed with a finger.
  • Preheat your oven to 350°F while allowing the dough to proof.
  • Bake the babka uncovered for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or a thermometer reads 190°F. If it browns too much, tent with foil. After baking, pierce the top of the babka in 8 to 10 places with a butter knife or skewer.
  • Prepare the syrup for the babka: As the babka is baking, in a small saucepan over medium heat, mix the brown sugar, water, and vanilla until the sugar dissolves completely. Take it off the heat. Use a pastry brush to generously coat the baked babka with the syrup, making sure to use it all for a glossy finish.
  • Allow the syrupy babka to cool in the pan for 10 to 15 minutes to properly set. Remove from the pan to cool on a wire rack until completely set. Slice only when completely cooled for the best texture. Store any leftovers in an airtight ziptop bag in the fridge for up to 5 days or in the freezer for up to 3 months. Feel free to leave a star rating if you enjoyed the recipe!

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