Pumpkin Pie Babka with Lotus Spread Crumbs


Pumpkin Pie Babka with Lotus Spread Crumbs
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  1. 1 cup canned pumpkin (not pumpkin pie filling)
  2. 1/2 cup packed brown sugar
  3. 1/2 tsp. cinnamon
  4. 1/8 scant tsp. cardamom
  5. 1/8 scant tsp. all spice
  6. 1/8 scant tsp. nutmeg
  7. 1/8 scant tsp. ground cloves
  8. 1/8 scant tsp. ginger
  9. 1/2 tsp. salt
  10. 1 lb challah dough
For the crumbs
  1. 3/4 cup flour
  2. 2 Tbsp. oil
  3. 1/3 cup crunchy biscoff lotus spread
  4. 1 egg, beaten
  1. Preheat oven to 170c (approx, 340f)
  2. Grease and flour a bundt pan. Set aside.
  3. In a medium sized bowl, combine pumpkin, brown sugar, salt and all the spices.
  4. Mix well to make sure that the spices are evenly distributed through out.
  5. Roll out dough to a 12x18 inch rectangle.
  6. Spread pumpkin mixture across dough leaving a 1 inch border across the top.
  7. Starting at the bottom, roll dough into a log.
  8. Grab the log at both ends and gently twist it over a few times.
  9. Place twisted log into the bundt and gently press the two ends together to seal.
  10. Cover bundt with a saran and set in a warm place to rise for 45 minutes to an hour.
  11. While the babka is rising, make the crumbs.
  12. In a smal bowl, combine flour, oil and lotus spread.
  13. Using your fingertips, gently work the ingredients together to form a crumbly mixture.
  14. Once babka has risen, brush the dough with egg and sprinkle lotus crumbs on top.
  15. Bake for 45 - 1 hour, depending on your oven
  16. Remove and allow to cool on a wire rack for 30 minutes before removing from bundt.
For the cardamom whipped cream
  1. 1 cup heavy cream
  2. 1/2 confectioners sugar
  3. 1/4 tsp cardamom
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