PUMPKIN & SWEET POTATO
PUMPKIN-DATE BABKA
Makes 1 (12-to 13-inch) round loaf
This tightly woven babka is visually impressive, and braiding the dough to create the design is easier than you think. The tender pumpkin bread is layered with spiraling waves of Date-Hazelnut Filling gently spiced with a dash of cardamom. We like slicing into the round like a pie and drizzling wedges with the tangy Crème Fraîche Honey Glaze before serving.
¼ cup (60 grams) warm whole milk
(105°F/41°C to 110°F/43°C)
4 tablespoons (48 grams) granulated sugar, divided
1 tablespoon (9 grams) active dry yeast
3¾ cups (469 grams) all-purpose flour, divided
1½ teaspoons (4.5 grams) kosher salt
¾ cup (183 grams) canned pumpkin
3 large eggs (150 grams), divided
1 teaspoon (4 grams) vanilla extract
½ cup (113 grams) unsalted butter, softened
Date-Hazelnut Filling (recipe follows)
1 tablespoon (15 grams) water
2 tablespoons (24 grams) sanding sugar
¼ teaspoon ground cinnamon
Crème Fraîche Honey Glaze (recipe follows)
1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk, 2 tablespoons (24 grams) granulated sugar, and yeast by hand until yeast is dissolved. Let stand for 10 minutes.
2. With mixer on low speed, add ¾ cup (94 grams) flour, beating until smooth, about 30 seconds. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes.
3. Add salt, remaining 3 cups (375 grams) flour, and remaining 2 tablespoons (24 grams) granulated sugar. Add pumpkin, 2 eggs (100 grams), and vanilla, and using the dough hook attachment, beat at low speed until combined, 2 to 3 minutes. Scrape sides of bowl, and increase mixer speed to medium-low; beat until dough pulls away from sides of bowl, 7 to 9 minutes. Add butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next. Shape dough into a ball.
4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.
5. Punch down dough, and divide in half (about 490 grams each). On a lightly floured surface, roll each half of dough into an 18x9-inch rectangle. Spread half of Date-Hazelnut Filling onto each rectangle, leaving a 1-inch border on all sides. Starting with one long side, roll up dough, jelly roll style;
