Sweet Potato Babka
This light and fluffy sweet potato babka recipe is filled with a sugar and ground cinnamon spread and a sprinkle of pecans all topped with a light coffee glaze for a real warm bite for cooler Fall days.
Servings 8
Calories 387kcal
Ingredients
Sweet Potato Dough
- 4 grams / 1 teaspoon instant dry yeast
- 61 grams / ¼ cup whole milk lukewarm
- 280 grams / 2 cups bread flour
- 60 grams / ? cup superfine/caster sugar
- 1 gram / 1 teaspoon ground cinnamon
- 55 grams / 1 large egg room temperature
- 100 grams / ? cup sweet potato puree
- 45 grams / 3 tablespoons butter cubed and room temperature
Filling
- 100 grams / ½ cup brown sugar
- 35 grams / 2 tablespoons butter room temperature
- 3 grams / 1 tablespoon ground cinnamon
- 54 grams / ½ cup pecans roughly cut
Glaze
- 75 grams / ¾ cup confectioner’s/icing sugar
- 1 gram / 1 teaspoon instant coffee
- 10 grams / ¾ tablespoon hot water
Instructions
Sweet Potato Dough
- Place the yeast and milk in a bowl and allow to dissolve for 3 minutes.
- Once bubbling, add the flour, egg, sweet potato puree and sugar and beat on low until the mixture resembles a shaggy mixture.
- On a low setting with your mixer, add in 1 cube of butter or 2 (if your cubes are small, no more than 5 grams or ⅓ tablespoon of butter at a time) and incorporate until you cannot see any butter remnants in your dough.
- Continue by adding another piece of butter and mixing until it is fully incorporated into your dough.
- Beat for a further 5 minutes until the dough it looks slightly glossy and is pulling away at the sides of your bowl.
- Lightly butter a bowl and place the dough therein, placing in the fridge to rise until doubled in size, approximately 1 hour.
- Remove from the fridge, lift and allow the dough to fully deflate.
Filling
- Meanwhile, place the sugar and ground cinnamon into a small bowl and stir to combine.
- Add in the softened butter and combine until the mixture resembles wet sand.
Assembly
- Roll your dough out to an equal rectangle and ¼ inch thickness, approximately 1 ½ inches longer then your loaf tin on either side.
- Smear the filling mixture over the dough leaving the ¼ inch edge without any filling.
- Toss the pecans evenly over the filling.
- Slowly and carefully roll your dough from the base of your wide rectangle into a tight scroll with the edge of the dough facing the work surface.
- With a sharp knife, cut into the center of the scroll, dividing equally.
- Lay the two pieces of dough right next to each other and fold one side of the dough over the other in the top third section.
- Fold the other piece under and over the piece of dough, slowly twirling the two pieces firmly together and pressing the ends together and folding ½ inch underneath itself to really firmly hold the dough in place.
- Lightly butter a loaf tin and carefully place the dough into the tin.
- Allow to proof at room temperature for 1 hour.
- Preheat the oven to 190ºC/375F.
- Bake for 35 minutes or until golden on top.
- Remove and allow to cool in the tin for 10 minutes before inverting and place onto a cooling tray until it is cooled to room temperature.
Glaze
- Whilst the babka is cooling, place the sugar, instant coffee and water into a bowl and stir together until smooth.
- Slowly drizzle across the top of your babka and allow to set whilst the babka cools.
- Set aside to cool completely before serving.
- Slice and serve.
- Dig in!
Notes
- The ingredients are best at room temperature: The eggs and butter need to be room temperature to incorporate better into your dough and create a smooth texture. The butter at room temperature will also combine best for the sugar and cinnamon filling.
- You can make the dough by hand: It will take approximately 20 minutes to achieve the same results as a mixer. You can knead in the mixing bowl directly or if kneading on a work surface. You will have to make sure it is best done without any additional flour.
- Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
- You can let the dough rise overnight in the fridge: Once you have kneaded the dough, simply cover and place in the fridge to rise overnight so you can finish preparing your babka the next morning. The prepared dough will require 1 further hour of rising time once prepared.
- You can freeze it: Once it has cooled completely, wrap it tightly and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. When ready to enjoy, thaw the babka in the refrigerator overnight and then bring it to room temperature before serving. To enhance its freshness, you can warm it slightly in the oven or toaster before serving.
Nutrition
Calories: 387kcal