Pumpkin Pecan Babka

Name: Pumpkin Pecan Babka
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Eastern European
Ingredients: 1 cup (135 grams) bread flour; 1/2 cup (120 milliliters) whole milk (warmed to 110°F (43°C)); 1 tablespoon (12 grams) active dry yeast; 2 tablespoons (30 milliliters) honey; sponge; 4 large eggs (at room temperature); 1/4 cup (50 grams) granulated sugar; 3-3 1/2 cups (405-475 grams) bread flour; 1 teaspoons (6 grams) kosher salt; 1/2 cup (1 stick or 113 grams) unsalted butter (sliced and softened); 1 cup (250 grams) pumpkin puree; 1 cups (125 grams) pecans (toasted and crushed (finely chopped)); 1/3 cup, packed (75 grams) brown sugar; 1 teaspoon (2 grams) pumpkin pie spice; 1/8 teaspoon kosher salt; 1 large egg yolk; 1 tablespoon (15 milliliters) cold water

Instructions

Prep:15minCook:1h 15min

Pumpkin Pecan Babka is a rich, cake-bread hybrid with pumpkin puree and crunchy pecans swirled throughout its buttery interior. The fermented dough gives the cake/bread more depth of flavor. An optional glaze is included in the notes section.

Updated at: Fri, 22 Nov 2024 09:56:51 GMT