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