A Babka is a Bulgarian Sweet Bread , kind of like a Brioche. I’ve edited a little bit and added an Ammna twist and making it seasonal by adding pumpkin purée, brown sugar and lots of warming spices. When it comes out of the oven, you just can’t resist, the smells are so inviting that all you want to do is cut it up fast and just take a very big bite! 😉 It takes a little bit of effort to bake as the proof wait is long but it is well worth it! So give it a try! 🙂
Here’s how you make it!
- 2 cups flour
- 1/3 cup sugar
- 2 tsp fine sea salt
- 1 cup whole milk ,warmed
- 1 packet dry active yeast
- 1 large egg plus one large egg yolk
- 113 grams unsalted butter, at room temperature and cut into small cubes
- 3 tsp ground cardamom
- 3/4 cup pumpkin purée
- 170 g unsalted butter, cut into cubes
- 1 1/2 cups chunky pieces digestive cookies
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardamom
- 1 tsp ginger
- Icing sugar – as much as you like
- To make the dough – In a medium bowl, whisk the flour with the cardamom, sugar and salt. In a stand mixer fitted with the dough hook, combine the milk with the yeast and let stand until the yeast foam starts to bubble up, roughly about 5 minutes (if using dry yeast – if using live yeast then just mix it in with the milk until dissolved).
- Beat the egg and egg yolk a little in a small bowl and add them on top of the yeast. Then sprinkle the dry ingredients on top. Mix at low speed for 2 minutes. Scrape down the side of the bowl and mix at medium speed until all of the dry ingredients are mixed in thoroughly and the dough is smooth, about 5 minutes.
- Add all of the butter at once and mix at low speed until it is thoroughly mixed in together and a sticky dough forms, about 3 minutes; scrape down the side of the bowl as needed during mixing. Cover the bowl with plastic wrap and a wet tea towel and let the dough stand at room temperature for 1 hour.
- Line a large baking sheet with parchment paper and coat the paper generously with nonstick baking spray. Scrape the dough out onto the parchment paper and cover with plastic wrap and refrigerate overnight. You can do a fast version, by letting it sit in the fridge for 6-8 hours, it will still taste good, but the main reason fro letting it stay over night is so that it goes easy on your stomach and wont feel so heavy when eating it.
- Once the dough has rested overnight, take it out and let it rest till it gets to room temperature. While it comes to room temp, take a small bowl and add all your filling ingredients together, and mix properly so everything is coated with all the lovely spices.
- Coat with butter, a round 9-inch cake tin with a hole in the centre (the ones used for bundt/angel cakes) and line with baking paper. Cut a circle and then cut a smaller circles in the center to make it fit in the pan.
- Roll out the dough to a 16-inch square. Using an offset spatula, spread the filling in an even layer over the dough leaving 1/2 inch off the edges. Starting at the long edge nearest you, tightly roll up each square into a jam roll–style , so it essentially becomes a tightly rolled log.
- Using a sharp knife, cut the log in half crosswise. Set tone half on top in the opposite direction to form a cross. Twist to form spirals and transfer to the prepared pan. Cover with a tea towel and let stand in a warm place until doubled in bulk, about 2 hours. (scroll down for images to better understand how to do this)
- Preheat the oven to 190 C°. Bake the Babka in the center of the oven for about 40-45 min, until puffed and well browned. Let cool slightly, then use the parchment paper to lift the babka out of the pan and onto a rack set over a baking sheet.
- Sprinkle with icing sugar if desired.