- Peel and slice the pumpkin, then roast in the oven until tender.
- Blend the roasted pumpkin until it becomes a smooth puree.
- Heat milk to around 30°C (86°F). Dissolve yeast and a spoonful of sugar in the milk until fully dissolved. Add salt, cooled pumpkin puree, the rest of the sugar, and half of the flour.
- Begin kneading the dough, gradually adding melted butter and the remaining flour.
- Shape the dough into a ball and place it in a bowl greased with butter. Cover the bowl with plastic wrap and let it rise for 1 hour in a warm place.
Mix brown sugar with cinnamon.
- Once the dough has risen, roll it into a rectangle about 5-7 mm thick.
- Spread softened butter over the dough, then evenly distribute the cinnamon-sugar filling.
- Roll up the dough tightly into a log. Cut the log in half lengthwise, leaving a couple of centimeters uncut at one end. Braid the two halves together, leaving the cut side facing up.
- Tuck the ends under and transfer the babka into a rectangular baking pan. Cover with plastic wrap and let it rest for about 15 minutes.
- Brush the braided dough with egg yolk and bake in a preheated oven at 180°C (350°F) for 30 minutes or until golden brown.
Perfect for cozy mornings and afternoon tea, this babka is a heartwarming addition to your seasonal baking repertoire.