Pumpkin "Babka" with cheese cream

Ingredients:

Dough

• 1/4 tsp. granulated sugar
• 3 tbsp. warm water (about 40°C)
• 1 packet (7 g) of active dry yeast
• 1 cup pure pumpkin puree without additives
• 2/3 cup firmly packed dark brown sugar
• 1 teaspoon fine salt
• 4 large eggs
• 4.5 cups premium flour + extra for working with the dough
• 165g (12 tbsp) unsalted butter, diced, at room temperature, plus extra for greasing the pans
• Vegetable oil to grease the bowl

Cream cheese filling

• 2 packages of 220g cream cheese at room temperature
• 2 large yolks
• 0.5 cup powdered sugar
• 1 teaspoon pure vanilla extract

Filling and topping

• 1.5 cups firmly packed dark brown sugar
• 3 tablespoons pumpkin pie spice mix
• 2 tbsp. chopped pecans
• 165 g (12 tbsp) unsalted butter, melted
• 0.5 cups premium flour
• 1 large egg, beaten

Preparation:

1. Dough:
   
   Combine granulated sugar and water in a small bowl. Sprinkle the yeast over the mixture and stir gently. Let it sit until the yeast begins to soften and foams, about 5 minutes.
2. Meanwhile, combine the pumpkin puree, brown sugar, and salt in a stand mixer fitted with the dough hook. Add the yeast mixture to the pumpkin mixture. Beat in the eggs one at a time until fully incorporated. Beat in the flour in three to four additions on low speed until fully incorporated. Increase the mixer speed to medium and beat in the butter, a few pieces at a time, until fully incorporated. Increase the speed to medium-high and knead until the dough is smooth but still sticky, 4 to 6 minutes. Lightly oil a large bowl and place the dough in it, turning it over to coat with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down the dough, cover again, and refrigerate for at least 8 hours or overnight.
3. Prepare the cream cheese filling:
   
   In a medium bowl, combine the cream cheese, egg yolks, powdered sugar, and vanilla extract and beat with a mixer until smooth. Set aside.
   
   Prepare the nut filling:
   
   Combine brown sugar, pumpkin pie spice, and pecans in a medium bowl. Add melted butter and stir until the pecans are coated and the sugar resembles wet sand. Transfer 1/2 cup of the nut filling to a small bowl and stir in the flour (this is the topping). Set both bowls aside.
4. Preheat oven to 350°F (175°C). Lightly grease two 9 x 5-inch loaf pans with butter. Line each pan with parchment paper, leaving at least a 2-inch overhang on the long sides. Grease the paper and place the pans on a large rimmed baking sheet.
5. Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough in half. Working with one piece of dough at a time, roll it out into a 25x45 cm rectangle. Spread each rectangle with half the cream cheese filling and sprinkle each with half the nut filling. Roll it up along the long edge into a tight log. Pinch the ends to seal the filling inside (if the dough becomes too soft, place it on the baking sheet in the refrigerator for a few minutes, and then continue when it has set).
6. Fold each roll in half like a horseshoe, then cross the right half over the left, creating a figure-eight shape. Twist once or twice more, then place the dough into the prepared pans. Cover each pan tightly with plastic wrap. Let the dough rise for about 20 minutes.
7. Brush the surface of the dough with beaten egg and sprinkle with nut topping. Bake the babkas, rotating the pans halfway through, until dark golden brown, 50-60 minutes. If the top burns, cover the buns with foil and reduce the oven temperature to 160°C (320°F). Transfer to a wire rack and let the babkas cool completely in the pans.
   
   

   Storage advice

   
   Wrap any leftovers in plastic wrap and store at room temperature for up to 3 days, or wrap in plastic wrap, then in foil and freeze for up to 3 months.