Pumpkin Cinnamon Babka
Babka is very good but besides the taste and texture, I want to mention the special color that the pumpkin puree gives to it. You can apply this little trick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bylena.com.
Cooking tools:
- Kitchen scale
- Rolling pin
- Bench scraper
- Pastry brush
- Loaf pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Saucepan
- Stove
- Measuring spoon
- Parchment paper
- Aluminum foil
- Kitchen towel
- Cutting board
Ingredients
- ● Milk 250 ml warm
- ● Active dry yeast 10 g
- ● Egg 2 pieces
- ● Sugar 300 g plus 100g more for the syrup, optional
- ● Pumpkin puree 150 g
- ● Butter 150 g softened, at room temperature
- ● Vanilla Extract 1 tbsp
- ● Salt 0.5 tsp
- ● White flour 650 g roughly
- ● Cinnamon powder 3 tbsp
- ● Chopped Nuts 100 g
- ● Egg yolk 1 piece to brush the top
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