Bittersweet Chocolate-Pumpkin Babka

SPONGE:

• 1½ cups hot water at 100°F
• 4½ teaspoons yeast or 2 (¼-ounce) packages yeast
• 1 cup all-purpose flour
• 1 teaspoon kosher salt

DOUGH:

• 1 cup extra virgin olive oil
• ⅔ cup honey
• 5 egg yolks
• 2 whole eggs
• 6 cups all-purpose flour

CHOCOLATE FILLING:

• 1 pound bittersweet chocolate, chopped
• ½ cup brown sugar
• 3 tablespoons cinnamon
• 2 teaspoons kosher salt

PUMPKIN FILLING:

• 1 cup pumpkin puree
• ½ cup confectioner’s sugar
• 1 tablespoon ground cinnamon
• Pinch of ground cloves
• ¼ teaspoon ground nutmeg
• Pinch of kosher salt

CINNAMON GLAZE:

• 1½ cups confectioner’s sugar
• 3 tablespoons water
• 1 tablespoon cinnamon
• Pinch of sea salt

Sponge:

Combine water, yeast, and flour in the bowl of a stand mixer. Cover with a towel and let stand for 30 minutes, until the surface looks like a sponge.

Dough:

1. To the sponge add oil, honey, egg yolks, whole eggs, and flour, and then mix to combine.
2. Add flour, a little at a time until dough is not sticky, but still has a bit of tackiness to it.
3. Transfer dough to a lightly greased bowl. Cover and rise for 2 hours. Or lightly oil the dough and transfer to a resealable bag and store overnight in the refrigerator (see Make-ahead note under photo).

Chocolate Filling:

In a medium bowl, stir together chocolate, sugar, cinnamon, and salt together. Set aside.

Pumpkin Filling:

In a medium bowl, stir together pumpkin, sugar, cinnamon, cloves, nutmeg, and salt together. Set aside.

Shaping and Filling:

1. Lightly grease 3 loaf pans with oil.  Separate risen dough into 3 equal pieces. If using refrigerated dough, let it come to room temperature before shaping.
2. With a rolling pin, roll one piece of dough into a 16-inch square. Sprinkle 1/3rd chocolate filling on half of the square. Smear the other half with 1/3 of pumpkin filling. Roll dough up tightly into a rope, being sure to seal the ends.
3. Slice rope lengthwise and wrap the halves around each other at least 6 times. Fold rope in half and place in a greased loaf pan. Repeat with remaining dough. Allow babkas to rise for 1 hour. 
4. Preheat oven to 350°F. 
5. Bake babkas at 350°F for 40 minutes, rotating the pans halfway through. Remove from the oven and cool in the pan on a rack for 10 minutes. Remove babkas from the pans and cool on the rack for 10 minutes more. Drizzle with cinnamon glaze, slice, and serve warm.

Cinnamon Glaze:

Whisk together sugar, water, cinnamon, and salt. Drizzle over cooled babkas.

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.