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PUMPKIN SPICE BABKA

SERVES: 6

COOKS IN: 160'

DIFFICULTY: 5/10

INGREDIENTS

- 450g flour

- 30g brown sugar

- 1/2 tsp salt

- 1/2 tsp vanilla extract

- 15g fresh yeast

- 200g pumpkin puree

- 100ml plant milk

- 3 tbsp neutral oil

Filling:

- 150g pumpkin puree

- 1-2 tbsp pumpkin spice (depending on how spiced you like it)

- drizzle of maple syrup

TOPPINGS

- 1 tbsp plant milk

- 1 tbsp maple syrup

METHOD

1. In a big bowl mix all ingredients for the dough

2. Knead the dough until elastic and soft for several minutes and form into a ball

3. Put back into bowl, cover it up and let rest for 1 hour until doubled in size

4. Roll out dough into a square of around 50x30cm

5. Spread the filling on top and roll into a sausage along the long size

6. With a sharp knife cut open sausage and fold strands on top of each other into a cord

7. Prepare a long cake mold with some oil and carefully place/squeeze babka inside and let rest for 30 minutes

8. Mix plant milk and syrup and paint babka

9. Preheat the oven to 180°C and bake for 35 minutes

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