Pumpkin Pie Babka

Instructions

Make the babka bread

In the bowl of a stand mixer, combine the milk, butter, sugar, egg, yeast, and vanilla and whisk together by hand.

In a mixing bowl, whisk together the flour and salt. Add this to the stand mixer bowl, then using a large wooden spoon, mix together until a shaggy dough forms.

Fit the stand mixer with the dough hook, then turn it onto medium. Beat the dough until it is smooth, elastic, and slightly tacky, 8 to 10 minutes. Add more flour, 1 tablespoon at a time, if necessary, to achieve the desired consistency.

Butter a large bowl, place the dough inside, cover with plastic wrap, then place in a warm area to rise until the dough is doubled in size, 1 to 2 hours.

Make the pumpkin pie filling

In a medium mixing bowl, whisk together the brown sugar, cinnamon, allspice, and ginger until well combined.

Butter a 9- by 5-inch (23- by 13-cm) loaf pan and line with parchment paper. Turn the dough out onto a lightly floured work surface, and roll the dough out into a 15- by 15-inch (38- by 38-cm) square.☞ TESTER TIP: If your house is warm, pop the dough in the fridge for a few minutes before rolling and shaping to firm it up, this will make it easier to cut and shape.

Spread the pumpkin purée over the dough, leaving a 1 inch (2.5-cm) strip along the top. Sprinkle the spiced brown sugar mixture over the pumpkin purée. Brush the bare 1 inch (2.5-cm) strip with a bit of water. Roll the dough away from you into a log (try to maintain even thickness throughout). Pinch to seal.

Using a serrated knife, slice the log in half lengthwise. Place the sliced halves faceup and side by side. Form an X with the two strips.

Working from the center out, interweave the two strips by folding them over one another, alternating back and forth.

When you reach the end, pinch the ends together. Repeat on the other half.

Move the braided dough into the prepared loaf pan, compressing it to fit if necessary. Cover lightly with plastic wrap and place in a warm place to rise until nearly doubled in size, 45 to 60 minutes.

Preheat the oven to 350°F (175°C).

Make the streusel topping

In a bowl, whisk together the sugar, flour, cinnamon, and salt until well combined. Use a pastry cutter or two knives to cut in the butter cubes until the streusel resembles small peas. Keep cold until the bread has fully risen.

In a small bowl, whisk together the egg and water until foamy. Brush the proofed dough lightly with the egg wash, then sprinkle the streusel over top.

Bake until golden and the internal temperature is 200°F (93°C), 40 to 60 minutes. Allow the babka to cool completely before slicing.

Dessert