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Sourdough Pumpkin Babka swirled with cinnamon sugar with three slices already cut.

Sourdough Pumpkin Babka

Sourdough pumpkin babka is what you make when you want cinnamon roll flavour but would rather slice a loaf than fight over the middle roll. It is a soft, golden sourdough dough twisted around a spiced brown sugar and butter swirl, baked in a standard 9x5 inch (23x13cm) loaf pan and brushed with syrup while it is still hot.
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Prep Time 45 minutes
Cook Time 45 minutes
Fermenting and Proofing 1 day
Total Time 1 day 1 hour 30 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, Eastern European, Fusion, Jewish
Servings 1 loaf
Calories 2959 kcal

Equipment

Ingredients
  

  • 115 g active sourdough starter 100% hydration
  • 330 g strong bread flour 12%+ protein
  • 40 g granulated sugar
  • ½ teaspoon salt about 3g
  • 75 g pumpkin purée
  • 100 g milk
  • 1 medium egg about 45g
  • 40 g unsalted butter softened

Spiced Sugar Butter Filling

  • 100 g light brown sugar
  • 80 g unsalted butter melted and cooled
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon all-purpose flour (plain flour) only if the butter separates

Sugar Syrup Glaze

  • 30 g granulated sugar
  • 40 g water

Instructions
 

Day 1

  • First thing in the morning, feed your sourdough starter. Leave in a warm spot for 4-5 hours until at least doubled.
  • In a stand mixer, combine the flour, sugar and salt. Add the starter, pumpkin purée, milk and egg. Mix on low for 4-5 minutes until no dry flour remains.
  • With the mixer running, add the butter a piece at a time. Mix on medium for about 10 minutes until soft, elastic and slightly shiny. It should pass the windowpane test.
  • Shape into a ball, place in an oiled bowl and cover. Bulk ferment for 4-6 hours at 24-26°C (75-79°F) until nearly doubled.
  • Refrigerate, covered, for 8-16 hours.

Day 2

  • Mix the sugar, cinnamon and pumpkin pie spice. Stir in the cooled melted butter and leave until it is a thick, spreadable paste. Add 1 teaspoon flour if it separates.
  • Line the loaf pan with parchment, leaving an overhang on the long sides.
  • Roll the cold dough on a lightly floured surface into a 20x40cm (8x16 inch) rectangle. Brush off excess flour.
  • Spread the filling to the edges. Roll up tightly from a short side into a 20cm (8 inch) log, seam side down. If it feels soft, chill for 15 minutes in the freezer.
  • Cut the log in half lengthwise. Lay the halves side by side with the cut sides up, pinch one end together, twist the strands over each other and pinch the other end.
  • Lift into the pan, tucking the ends under. Cover with oiled cling film.
  • Proof for 3-5 hours at 22-25°C (72-77°F) until puffy and 1-2cm (about ½-¾ inch) below the rim.
  • Bake on the middle shelf at 200°C (400°F), for 40-50 minutes until deep golden and 93°C (200°F) in the centre. Tent with foil if it browns before 30 minutes.
  • Warm the sugar and water until dissolved and brush over the babka straight from the oven.
  • Cool in the pan for 20-30 minutes, then lift out onto a wire rack. Wait at least an hour before slicing.

Video

Nutrition

Calories: 2959kcalCarbohydrates: 448gProtein: 54gFat: 108gSaturated Fat: 64gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 4gCholesterol: 425mgSodium: 1325mgPotassium: 922mgFiber: 14gSugar: 176gVitamin A: 15141IUVitamin C: 4mgCalcium: 408mgIron: 7mg
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