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.

Course Bread, Dessert

Cuisine American

Keyword Sourdough Bread

Prep Time 1

Cook Time 40

Fermentation Time 12

Total Time 13 40

Servings slices

Calories 4111kcal

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 teaspoon 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

Pumpkin Puree: it's fine to use canned pumpkin puree or homemade pumpkin puree. When developing this recipe, I have used homemade pumpkin puree. I baked my pumpkin with the skin on before pureeing it to keep from being too liquid.

Nutrition