Fresh-Milled Apple-Cinnamon & Pumpkin pecan Sourdough Babka
Time for fall flavors! I was so excited to make babka with apples and then I thought of making a pumpkin one too, paired with pecans. The dough was so stretchy and it was so fun to make these babka loaves.
Making the Dough
First, I combined all the ingredients and kneaded the dough until it was smooth and stretchy. It was a soft dough. Then I let the dough rise for 6 hours until doubled. It may take more or less time depending on the temperature in the room.
The Filling
I made the fillings while the dough rose. First I diced up 4 apples and cooked them on the stove with cinnamon and sugar. I chopped up the pecans and I mixed the pumpkin pecan filling ingredients together. Once they were done I placed them in the fridge so that they would be completely cooled for shaping.
Shaping The Loaves
Once the dough doubled in size, I shaped the loaves. Feel free to chill the dough for 1-2 hours in the fridge after it rises so that its easier to work with. I did not do that LOL. It was very soft but I was still able to shape the loaves. First roll out the dough into a rectangle about 10X14 inches. Then spread the filling on the dough. Roll it up and slice it vertically down the middle. Twist together and place in the bread pan. Then cover and let rise one more hour.
Make Crumble Topping
While the loaves proofed for an hour I made some crumble topping and placed it in the fridge until I needed to use it.
Ingredients
- Brown sugar
- flour
- melted butter
Baking Time!!
I brushed each loaf with egg wash, sprinkled the crumble on top then baked them at 350*F For about 45-50 minutes. Let them cool down, then made an icing to drizzle on top. My grandparents came over and we all got to slice and taste the loaves together! We all had a 1/2 slice of each because we wanted to taste both!
Final Babka
So happy with how both of these turned out! I hope you give this recipe a try and enjoy it too!
Other Flavors I’ve made
Some other babka I have made. Blueberry, Brown sugar & cinnamon, and cheese danish which was accidently a huge loaf and baked for like an hour and 15 minutes because I forgot the recipe made 2 loaves lol. They were each delicious. My favorites were blueberry and the cheese danish.
Short video making Babka
Fresh-Milled Apple cinnamon & Pumpkin pecan sourdough Babka
Equipment
- 1 stand mixer
- 2 4½X8½ inch bread pans
Ingredients
Dough
- 3.5-4 cups Fresh milled flour Hard white wheat
- 10 TBS softened butter
- 1½ tsp salt
- 1 cup Active sourdough starter
- ½ cup milk
- 4 eggs
- ¼ cup sugar
apple Filling
- 4 apples diced into small pieces
- 3 TBS butter
- ½ cup granulated sugar
- 1½ tsp cinnamon
- juice of ½ a lemon
Pumpkin Pecan Filling
- 1 cup pumpkin puree
- ⅓ cup brown sugar
- 1 cup Chopped pecans
- 1 tsp pumpkin pie spice
- ⅛ tsp salt
Crumb Topping
- ¼ cup Brown sugar
- ¼ cup flour
- 2 TBS melted butter
Icing Drizzle
- ¼ cup powdered sugar
- 1-1.5 tsp milk
Instructions
- First, mill the flour.
- In the bowl of your stand mixer, combine all of the ingredients with the dough hook attachment. Knead until smooth and stretchy. This dough is more of a sticky dough, but it should come away from the sides of the bowl and come together after about 10-15 minutes.3.5-4 cups Fresh milled flour, 10 TBS softened butter, 1½ tsp salt, 1 cup Active sourdough starter, ½ cup milk, 4 eggs, ¼ cup sugar
- Now, cover the bowl and place in a warm spot for about 6 hours or until doubled.
Fillings
- While the dough is rising, it's time to prepare the fillings. For the pumpkin pecan filling, combine the pumpkin puree, brown sugar, chopped pecans, pumpkin pie spice, and salt.1 cup pumpkin puree, ⅓ cup brown sugar, 1 cup Chopped pecans, 1 tsp pumpkin pie spice, ⅛ tsp salt
- For the apple filling, you need to heat a small saucepan of butter over medium-high heat. When the butter is melted, add the sugar and cook, stirring occasionally, until the sugar is dissolved and starts to caramelize. (about 2-3 mins.) Next, add the apples and cinnamon; stir continuously until the apples become juicy and the liquid cooks off. It should look slightly caramelized. Remove from heat and squeeze ½ a lemon into the mixture. Place in a bowl and chill in the fridge until completely cooled.4 apples diced into small pieces, 3 TBS butter, ½ cup granulated sugar, 1½ tsp cinnamon, juice of ½ a lemon
Crumb Topping
- In a small bowl, combine Brown sugar, melted butter, and flour until it forms large clumps. Cover and refrigerate until needed.¼ cup Brown sugar, ¼ cup flour, 2 TBS melted butter
Shaping
- On a lightly floured work surface, roll out the dough into a 10X14 inch rectangle.
- Spread the filling on the dough and leave one inch of space on one short side of the rectangle. Roll the dough into a log. Use the end without filling to seal it. Now slice the log down the middle, longways. Twist together and place them into your buttered loaf pan. Repeat for the second loaf.
- Cover both loaves and let them proof for about 1 hour or until doubled in size.
- After they are doubled in size, preheat the oven to 350℉. Make an egg wash using one egg yolk and a tiny bit of water. Brush the egg wash on top of both loaves. Sprinkle the crumble on top and bake the babka for 45-50 minutes.
- Let loaves cool before slicing and serving.
Icing Drizzle
- In a small bowl, combine powdered sugar and milk. It should be thin enough to drizzle but thick enough to harden on top of the loaf and not soak into the loaf.¼ cup powdered sugar, 1-1.5 tsp milk
- Drizzle the icing on top of each loaf. Let it harden, slice, and enjoy!
Notes
- This babka can be stored at room temperature in a tight sealed container or bag for 1-3 days.
- Or it can be cooled, sliced, and placed in the freezer for up to 3 months. To enjoy, take a few slices and place them on the counter to thaw completely. If you want it warmed, you can preheat the oven to 350*F and bake it for 5-10 minutes.
