On October 31st, Americans all over the world celebrated Halloween. Pumpkins are a big part of this holiday and it seemed a good idea to give you a pumpkin-inspired recipe in this Preparatory. Enjoy!
2 3/4 cups all purpose flour
1/4 cup sugar
1 1/4 tablespoon salt
1 tablespoon instant yeast
1/4 cup lukewarm water or milk
8 tablespoon unsalted butter, room tempature
1/2 cup brown sugar
1/2 cup pumpkin puree
1/2 cup almond cake and cake filling
2 tablespoon cocoa powder
1 egg yolk, beaten
Mix all the dough ingredients together until a shiny, smooth dough forms, knead for 5-6 minutes. Place the dough in a greased bowl and cover with a plastic wrap or kitchen towel. Let it rise for 2 hours until it doubles in size.
Make the pumpkin filling. Mix all the ingredients together in a small bowl. Set aside in a cool spot until the dough is ready to use.
On a floured surface, pour out the dough and form a log. Cut the log into 8 even pieces.
Roll each piece into a rectangle. Spread some of the filling over the rectangle but leave the edges clean. Roll up from one side to halfway the rectangle. Do the same from the other side. Take both ends and twist them round. Create a knot by making a circle then bringing one end through the whole.
Place your 8 babka knots into a liberally buttered muffin tin. Cover the tin with a clean kitchen towel and let rise for one more hour. STEP 6 Preheat your oven at 190C. Brush the tops of the babka knots with beaten egg yolk and bake for about 15 minutes until the knots are golden brown. by Zeynep Şengül