Ingredients
For the pumpkin dough:
1/4 cup plus 2 tablespoons (3 ounces / 85 grams) milk (I use whole, but any fat content should be fine)
1 packet (2.5 teaspoons / .24 ounces / 7 grams) active dry yeast
1/2 cup (4.5 ounces / 130 grams) pumpkin or winter squash puree (I use kabocha)
1 large egg (preferably room temperature)
2 tablespoons (1 ounce / 30 grams) unsalted butter, softened to room temperature
3 tablespoons (.75 ounces / 25 grams) maple sugar (or granulated)
3/4 teaspoon sea salt
1 cup (4 ounces / 115 grams) dark rye flour
about 1 cup (5 ounces / 140 grams) bread flour, plus more for kneading
For the streusel:
1/2 cup (2 ounces / 55 grams) dark rye flour
1/4 cup (1.25 ounces / 40 grams) maple sugar (or light brown sugar)
1/4 teaspoon sea salt
1/4 cup (2 ounces / 55 grams) cold butter, cubed
For the chocolate cinnamon filling:
2 1/4 cups (10.5 ounces / 280 grams) chocolate wafers or coarsely chopped chocolate
1 tablespoon ground cinnamon
1/4 teaspoon sea salt
1/4 cup (1.5 ounces / 40 grams) unrefined muscobado sugar (I use Eco Goods brand; maple sugar or brown sugar are fine, too)
1/4 cup (2 ounces / 55 grams) cold butter, sliced
For finishing the babka:
1 egg, beaten well
coarse or flaky salt (such as J.Q. Dickinson or Maldon)
Preparation
