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Prep time
15 hours
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Cook time
45 minutes
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makes
2 (9-inch) babka
Author Notes
Welcome to Plus One, a column by Food Editor Emily Ziemski where those small-but-mighty additions that instantly upgrade whatever’s on the table—ingredients, sauces, toppings—are the star of the show. Today, pumpkin pie with a Polish... twist.
When I was younger, my palate for sweets was indiscriminate and vast. I would eat raw cookie dough, a spoonful of honey, a handful of chocolate chips—anything to get that quick sugar fix. Though I still love a good sweet treat, a random pantry grab doesn’t quite do it for me anymore.
With that in mind, let’s talk about babka, my platonic ideal of viennoiserie—baked goods made with active yeast, and enriched with things like milk and eggs. With a nudge from our Senior Food Stylist, Anna Billingskog (“What if we made a babka… but different?”), the pumpkin-tahini mix was born, complete with classic pumpkin pie spices. (If it ain’t broke, right?) Throw in some chocolate chips as a nod to the classic quick bread loaf pairing of pumpkin bread, plus sesame seeds to enhance the tahini encased inside, and you’ve got my new favorite holiday treat, no desperate Band-Aid-solution trip to the pantry needed. The tahini mellows any cloying sweetness that could consider breaking through, plus its nutty elements give the bread a pie crust vibe, making it barely sweet, the line everyone seems to be toeing these days. The bread is fluffy enough to serve as a morning snack with your coffee, and rich enough to be a centerpiece on the dessert table. —Emily Ziemski
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Ingredients
- For the babka:
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1/2 cup
whole milk
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1 packet
(about 7 grams) active dry yeast
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1/3 cup
granulated sugar, divided
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3 1/4 cups
all-purpose flour, plus more for shaping
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1 cup
whole wheat flour
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2 teaspoons
kosher salt
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1 teaspoon
vanilla paste
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1/4 teaspoon
ground cinnamon
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4
large eggs, room temperature, plus 1 more for egg wash
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10 tablespoons
unsalted butter, cubed, plus more for greasing the pans
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2 tablespoons
white sesame seeds, divided, for garnish
- For the filling:
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1/2 cup
pumpkin purée
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1/4 cup
granulated sugar
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3 tablespoons
tahini paste
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1/2 teaspoon
kosher salt
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1 teaspoon
pumpkin pie spice
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1 teaspoon
ground ginger
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3/4 cup
chocolate chips, divided
Directions
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Warm the milk until about 110°F. Add yeast and a pinch of the sugar and let sit for 5 to 7 minutes, or until slightly foamy.
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In a stand mixer fitted with the dough hook, combine the yeast mixture, flours, remaining sugar, salt, vanilla paste, and cinnamon. Mix until just combined, then add the eggs, and mix on medium until a sticky dough forms, about 3 minutes.
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Add half the butter; mix on medium for 3 to 5 minutes, or until thoroughly combined. Pause and scrape the sides of the bowl. Add in the remaining butter and continue to mix until a stretchy and smooth dough forms, about 7 to 10 minutes.
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Grease a large bowl and transfer the dough. Cover with plastic wrap and let sit in a warm space for 1 to 2 hours, or until doubled. Fold the dough over itself twice, then re-cover the dough and transfer to the fridge to sit overnight.
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Meanwhile, make the filling: In a bowl, combine the pumpkin purée, sugar, tahini, salt, and spices; mix until smooth.
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When ready to bake, remove the dough from the refrigerator. Make space in your refrigerator for a small sheet pan.
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Heat the oven to 350°F.
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Transfer the dough to a flour-lined work surface; divide in half. Roll each piece of dough into about a 10x15-inch rectangle. Divide the filling evenly between the two rectangles; gently spread the filling across the dough. Top each with half the chocolate chips.
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Working horizontally, roll each dough rectangle tightly to form a long tube. Transfer to a parchment-lined sheet pan, then transfer to the refrigerator to rest for 20 to 30 minutes.
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Grease two (9-inch) loaf pans, then line with parchment paper, leaving at least an inch of parchment hanging over the sides.
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Once rested, transfer one tube to the flour-lined surface. Slice in half lengthwise, exposing the filling. Slightly turn the pieces so the filling is face-up. Twist the halves around each other in a loose braid, then gently push both ends together to form a U-shape. Fit into one prepared pan; cover with a towel or plastic wrap. Repeat with the other tube. In a warm spot, let rise for about 1 ½ hours, or until slowly springy to the touch.
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Beat the remaining egg with 1 tablespoon of water until smooth.
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Brush the tops of the risen loaves with the egg wash, then sprinkle each evenly with the sesame seeds.
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Transfer to the oven and bake until golden brown, or an instant read thermometer registers around 200°F, about 45 to 55 minutes. Remove from the oven and transfer to a wire rack. Let cool before unmolding and slicing. Serve at room temperature, or wrapped tightly in the fridge for up to a week.
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