Silan Pumpkin Babka
Silan Pumpkin Babka
Ingredients
For the Babka Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk, (105-115°F)
- 2 large eggs
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the Fall Spiced Silan Filling
- 1/2 cup silan (date syrup)
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves, ground
- 1/4 cup unsalted butter, melted
For the Pumpkin Puree Layer
- 1/2 cup pumpkin puree, canned, not pie filling
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon pumpkin pie spice
For the Egg Wash
- 1 large egg, beaten
For the Silan Glaze
- 1/4 cup silan (date syrup)
- 2 tablespoons water
- butter, as needed, for greasing
Instructions
- 1
In the bowl of a stand mixer, combine the flour, 1/4 cup granulated sugar, yeast, and salt. Mix briefly to combine.
⏱️ 2 min
- 2
Add the warm milk and eggs to the dry ingredients. Knead with the dough hook on low speed for 5 minutes, until a shaggy dough forms.
⏱️ 5 min
- 3
Gradually add the softened butter, one piece at a time, allowing each piece to incorporate before adding the next. Continue kneading for another 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min
- 4
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 5
While the dough is rising, prepare the Fall Spiced Silan Filling. In a small bowl, whisk together the silan, cocoa powder, 1/4 cup granulated sugar, cinnamon, nutmeg, cloves, and melted butter until smooth.
⏱️ 5 min
- 6
Prepare the Pumpkin Puree Layer. In another small bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice. Mix well.
⏱️ 3 min
- 7
Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 8
Evenly spread the Fall Spiced Silan Filling over the entire surface of the dough, leaving a 1/2-inch border on one long edge.
⏱️ 3 min
- 9
Fold the dough in half lengthwise, bringing the un-filled edge over to meet the other long edge. Gently press down to seal.
⏱️ 1 min
- 10
Roll the folded dough out again into a 12x18 inch rectangle.
⏱️ 3 min
- 11
Spread the Pumpkin Puree Layer evenly over the entire surface of the re-rolled dough, leaving a 1/2-inch border on one long edge.
⏱️ 3 min
- 12
Starting from the long edge opposite the border, tightly roll the dough into a log.
⏱️ 2 min
- 13
Using a sharp knife, carefully cut the log lengthwise down the middle, exposing the layers. Turn the cut sides up.
⏱️ 2 min
- 14
Gently twist the two halves together, forming a braid. Pinch the ends together to seal.
⏱️ 2 min
- 15
Grease a 9x5 inch loaf pan with butter. Carefully transfer the braided dough into the prepared loaf pan.
⏱️ 2 min
- 16
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 17
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 18
Brush the top of the risen babka with the beaten egg wash.
⏱️ 1 min
- 19
Bake for 35-40 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
⏱️ 40 min•🌡️ 375
- 20
While the babka is baking, prepare the Silan Glaze. In a small saucepan, combine the silan and water. Heat over low heat, stirring until well combined and slightly warmed.
⏱️ 3 min
- 21
Once the babka is out of the oven, immediately brush the warm Silan Glaze generously over the top. Let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Silan Pumpkin Babka
Ingredients
For the Babka Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk, (105-115°F)
- 2 large eggs
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the Fall Spiced Silan Filling
- 1/2 cup silan (date syrup)
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves, ground
- 1/4 cup unsalted butter, melted
For the Pumpkin Puree Layer
- 1/2 cup pumpkin puree, canned, not pie filling
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon pumpkin pie spice
For the Egg Wash
- 1 large egg, beaten
For the Silan Glaze
- 1/4 cup silan (date syrup)
- 2 tablespoons water
- butter, as needed, for greasing
Instructions
- 1
In the bowl of a stand mixer, combine the flour, 1/4 cup granulated sugar, yeast, and salt. Mix briefly to combine.
⏱️ 2 min - 2
Add the warm milk and eggs to the dry ingredients. Knead with the dough hook on low speed for 5 minutes, until a shaggy dough forms.
⏱️ 5 min - 3
Gradually add the softened butter, one piece at a time, allowing each piece to incorporate before adding the next. Continue kneading for another 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min - 4
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 5
While the dough is rising, prepare the Fall Spiced Silan Filling. In a small bowl, whisk together the silan, cocoa powder, 1/4 cup granulated sugar, cinnamon, nutmeg, cloves, and melted butter until smooth.
⏱️ 5 min - 6
Prepare the Pumpkin Puree Layer. In another small bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice. Mix well.
⏱️ 3 min - 7
Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 8
Evenly spread the Fall Spiced Silan Filling over the entire surface of the dough, leaving a 1/2-inch border on one long edge.
⏱️ 3 min - 9
Fold the dough in half lengthwise, bringing the un-filled edge over to meet the other long edge. Gently press down to seal.
⏱️ 1 min - 10
Roll the folded dough out again into a 12x18 inch rectangle.
⏱️ 3 min - 11
Spread the Pumpkin Puree Layer evenly over the entire surface of the re-rolled dough, leaving a 1/2-inch border on one long edge.
⏱️ 3 min - 12
Starting from the long edge opposite the border, tightly roll the dough into a log.
⏱️ 2 min - 13
Using a sharp knife, carefully cut the log lengthwise down the middle, exposing the layers. Turn the cut sides up.
⏱️ 2 min - 14
Gently twist the two halves together, forming a braid. Pinch the ends together to seal.
⏱️ 2 min - 15
Grease a 9x5 inch loaf pan with butter. Carefully transfer the braided dough into the prepared loaf pan.
⏱️ 2 min - 16
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 17
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 18
Brush the top of the risen babka with the beaten egg wash.
⏱️ 1 min - 19
Bake for 35-40 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
⏱️ 40 min•🌡️ 375 - 20
While the babka is baking, prepare the Silan Glaze. In a small saucepan, combine the silan and water. Heat over low heat, stirring until well combined and slightly warmed.
⏱️ 3 min - 21
Once the babka is out of the oven, immediately brush the warm Silan Glaze generously over the top. Let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min