I wish to fly like a bird in the wind.
// to fly among the celestial stars, wild and undisciplined
// to fly against the fiery trees, with a bee’s trajectories
// to fly with the billowing breeze, anywhere I please
// to fly with no sense of ticking clocks
… for nothing slays time as fast
// to fly without the hurrying flocks
… as a reminder of all that passed
Heheheee okay, that was my little attempt at a pensive poem and I really hope that you enjoyed it, but now onto the important business.
This pumpkin cinnamon babka is filled with swirls of cinnamon and topped with a smattering of maple streusel. It has a lighter than air, brioche-like interior that is warmly spiced and more golden than the morning sun and certainly more delicious. Some bits of the cinnamon mixture and streusel have the tendency to slip down to the bottom and caramelize. In short, this pumpkin cinnamon babka is utterly delicious.
// Make sure your milk isn’t too hot or else you risk killing the yeast.
// At the end of kneading, you should be able to streach the dough into a veryyyy thin windowpane. Example above, picture #3.
// Using grams when given will produce the best result.
Pumpkin Cinnamon Babka
For the dough
- 1/3 cup 60 g warm milk
- 1 ½ tsp yeast
- 2 tbsp 30 g maple syrup
- 2 c 275 g bread flour
- ½ c 90g pumpkin puree
- 1 egg
- 1 egg white
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 3 tbsp butter cubed
For the filling
- 1/2 cup brown sugar
- 2 tbsp butter melted
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 - 3/4 cup flour
- 1 tbsp butter melted
- 2 tbsp sugar
- 2 tbsp maple syrup
- 1 tbsp milk
- 1 egg yolk
Dissolve the yeast in the milk in a stand mixer mixing bowl. Add in the rest of the dough ingredients except for the butter. Using the dough hook attatchment, knead for a total of 15-20 minutes. Throw in the butter, chunk by chunk within the first 5 minutes of mixing. At the end of kneading, the dough should be slightly sticky but it should for a thin window pane.
Let the dough rise for 1-2 hours, or until doubled in size.
Meanwhile, combine the filling ingredients.
Place the risen dough onto a floured surface and roll it into a thin rectangular sheet, about 1/8-1/4 inch thick and as wide as your bread pan. Spread on the filling and roll into a log that's as long as your bread pan.
Slice the log in half length-wise (so that it looks like your bread is about to fall apart), and twist those into one strand. Place it into your bread pan. Let it rise for 1 hour, or until doubled in size.
Meanwhile, mix the flour, butter, sugar, and maple syrup together for the streusel. It should be crumbly.
Mix the milk and yolk together. Brush the mixture on the risen loaf. Lightly sprinkle on the streusel topping.
Bake in a 425 F oven for 15 minutes, then lower the temperature to 350 F and bake for 15-20 minutes.