|Prep Time||Cook Time||Total Time|
|30m||40m||1h 10m Additional time for proving|
Our Maple Pumpkin Babka is lovely and light, spiced with a perfect balance of autumn flavours and a wonderful way to use up leftover pumpkin.
- For the dough
- 2 teaspoons yeast
- 2 teaspoons sugar
- 500g plain flour, plus extra
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 2 tablespoons Pure Maple Syrup, Dark Robust
- 2 eggs
- 100ml milk, warmed
- 80g unsalted butter, melted
- 315g pumpkin puree
- 2 tablespoon vegetable oil
- For the Pumpkin Spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground allspice
- 1 teaspoon ground nutmeg
- For the filling
- 50g softened unsalted butter
- 3 tablespoons Pure Maple Syrup, Dark Robust
- 2 tablespoons dark brown sugar, optional, for a sweeter bread
- 2 tablespoons pumpkin spice
- Begin with activating the yeast. In a bowl add the yeast, sugar and 60ml of warm water. Whisk and set aside in a warm spot until the yeast bubbles up.
- Mix together all the spices to make the pumpkin spice. Any leftover spice can be kept in a jar.
- Add all the dry ingredients in a mixing bowl and make a well in the centre. Next add the yeast, 1 egg, pumpkin, milk, butter and maple syrup. Using a mixer with a dough hook combine and mix until a smooth dough has formed. Add a little extra flour if the dough is too sticky. Knead for about 10 minutes until the dough has an elastic consistency. Add a little oil to the dough and use a spatula to coat the dough. Cover with clingfilm and leave it to double in size.
- Meanwhile beat the soft butter in a mixer until pale and creamy. Then add a little maple syrup at a time until well incorporated.
- When the dough has doubled tip it out on a floured surface and knock it back. Roll out into a rectangular shape about 28cm x 38cm. Spread the maple butter leaving a 1cm border around the dough. If you prefer a sweeter taste, sprinkle some brown sugar with the spices. Roll up the dough along the longest side and with a sharp knife cut lengthwise along the rolled dough, exposing the filling. Braid the 2 pieces together. Grease and line a 2lb loaf tin and carefully lift the the braid folding the ends underneath, to fit it in the tin. Cover loosely with a clean tea towel and allow to double in size.
- Preheat the oven 190C/170C Fan/Gas Mark 5. Whisk the remaining egg and brush the top of the dough with egg. Bake in the middle shelf of the oven for 35 – 40 minutes until golden brown and cool on a wire rack for 10 minutes before removing from the tin.