This Pumpkin Babka Pulls Apart Like a Dream! | Sourdough Recipe

This pumpkin sourdough babka recipe makes a soft pull-apart loaf with cinnamon-sugar layers and a buttery glaze. This sweet sourdough pumpkin bread is shaped by stacking and folding the dough into pull-apart layers. The dough is made with sourdough starter, without added commercial yeast. Allow time for resting, rising and baking; the video runtime is not the total preparation time. DOUGH: 100 g wheat sourdough starter 150 ml milk 200 g pumpkin puree 375 g flour 95 g sugar 60 g cold butter 8 g salt FILLING: 50 g cane sugar Cinnamon to taste GLAZE: 60 g butter 25 g sugar 2 tbsp milk 110 g powdered sugar METHOD 1. Mix the starter, milk, pumpkin puree and flour until the flour is hydrated. Cover and rest for 30 minutes. 2. Add the sugar in portions and knead until dissolved. Add cold butter in portions and knead until incorporated. 3. Add the salt and knead for another 3-4 minutes. Total kneading time at speed 1 is about 15 minutes. 4. Transfer to an oiled bowl. Leave for 3-3.5 hours at 24°C / 75°F. 5. Generously flour the work surface and gently stretch the sticky dough. Sprinkle with cane sugar and cinnamon. 6. Cut into 4 strips, then stack them. Cut the stack into sections to fit your pan. Fold each section in half and place in a parchment-lined pan. 7. Cover and leave for 2 hours, until risen. Bake in a preheated oven at 180°C / 356°F for 40 minutes. 8. When the babka is baked, prepare the glaze: combine the butter, sugar and milk in a saucepan. Cook over low heat until the butter melts and sugar dissolves, gently shaking the saucepan occasionally. 9. Remove from the heat. Add the powdered sugar and whisk until smooth. Pour over the babka and leave to cool. CHAPTERS 0:00 Intro & dough 1:22 Enrich & knead 2:52 Stretch & fill 3:57 Cut, stack & shape 5:33 Proof & bake 5:55 Make the glaze 6:30 Glaze & enjoy Subscribe for more baking recipes. #PumpkinBabka #SourdoughBabka #BabkaRecipe