Sourdough Pumpkin Babka
Indulge in the cozy warmth of this Sourdough Pumpkin Babka, swirled with a delectable blend of brown sugar and pumpkin pie spice and crowned with a luscious sugar glaze. The perfect fusion of autumnal flavors and sourdough's artisanal charm.
Equipment
- Loaf Pan (24cm x 14cm or 9.5" x 5.5")
Ingredients
Sourdough Pumpkin Babka Dough
- 100 g Sourdough Starter (fed and bubbly)
- 2 Eggs
- 120 g Butter (unsalted)
- 300 g Pumpkin Puree (see notes)
- 500 g Bread Flour
- 10 g Salt
Babka Filling
- 100 g Brown Sugar
- 20 g Bread Flour
- 60 g Butter (unsalted)
- 2 tsp Pumpkin Pie Spice (see notes for recipe)
- 1 Egg (to egg wash dough before baking)
Sugar Syrup
- 60 g Sugar
- 60 g Water
Instructions
Pumpkin Babka Dough
- In a large mixing bowl, beat the eggs and then add the pumpkin puree and sourdough starter. Whisk together to form a smooth batter.
- On top of the pumpkin puree mixture, add the bread flour, melted butter and salt. Bring this together into a dry, shaggy dough. Cover with an elastic food cover and allow to rest for around 30 minutes.
- After 30 minutes, tip the dough onto a clean surface and knead until it's silky and elastic.
- Once the dough is sufficiently kneaded, place it back into the bowl and cover. Allow the dough to bulk ferment at room temperature until it's risen around 50%.
Shaping & Filling the Sourdough Babka
- Before you shape the dough, you'll need to mix the filling. Mix the filling ingredients together in a small bowl. Set aside until you're ready to shape the dough.
- Once the sourdough pumpkin babka dough as risen around 50%, tip the dough out onto a clean surface and push out into a rectangle that measures around 16" x 8" (it really doesn't have to be exact).
- Spread the filling you prepared earlier over the whole rectangle, leaving a 1" border on one of the long sides.
- Roll the dough up into a log, finished on the side with the border of dough you left unfilled. Tuck the seam underneath the log.
- Take a dough scraper or bench knife and slice the log in half length ways, leaving a small section still attached at one end.
- Now twist the two lengths of dough into a rope, twisting it so that the filling is swirled around the dough.
- Roll each end up so that the dough forms an "S" shape and carefully lift it into your chosen loaf pan.
- Place an elastic food cover over the pan and allow the dough to rise up (around 50%) so that it fills the tin.
- While the sourdough pumpkin babka is proofing, make a simple sugar syrup by placing the sugar and water in a small saucepan and heating until the syrup is just boiling, Turn down the heat and let it simmer for around 5 minutes, moving the syrup around the pan occasionally. Once the syrup starts to thicken, remove from the heat and place into a bowl to cool.
Baking Sourdough Pumpkin Babka
- When the dough is sufficiently proofed, preheat your oven to 180C (350F). Lightly beat an egg with a splash of water and brush it all over the dough. Bake for around 40 minutes, or until the sourdough pumpkin babka is golden brown and a skewer comes out clean.
- Once the babka is cooked through, remove from the oven and allow to cool for around 10 minutes in the pan.
- Carefully remove the sourdough pumpkin babka from the pan and place onto a wire rack. Brush the sugar syrup all over the babka, even on the sides. Use as much of the sugar syrup as you can.
Notes
Pumpkin Pie Spice: If you don't have any pumpkin pie spice in the cupboard or you can't buy it where you live, use this simple formula to make your own.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Nutrition
Calories: 4111kcalCarbohydrates: 582gProtein: 81gFat: 165gSaturated Fat: 97gPolyunsaturated Fat: 11gMonounsaturated Fat: 42gTrans Fat: 6gCholesterol: 714mgSodium: 5219mgPotassium: 1464mgFiber: 22gSugar: 169gVitamin A: 51683IUVitamin C: 14mgCalcium: 364mgIron: 12mg
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