Pumpkin Spice Babka with Candied Hazelnuts

To make the dough, in the bowl of an electric mixer, whisk together the warm water, the 1 1/2 tsp. granulated sugar and yeast. Let stand until foamy, about 5 minutes. Add the 1/4 cup (1 3/4 oz./50 g) granulated sugar, the melted butter, salt, whole eggs and egg yolk and flour. Fit the mixer with the flat beater and beat on low speed just until combined, about 30 seconds. Switch to the dough hook and beat on medium speed for 5 minutes. The dough will be wet and elastic but will firm up in the refrigerator.

Remove the dough hook and use a rubber spatula to bring the dough together in the middle of the bowl. Cover with plastic wrap and let stand in a warm spot until doubled in size, about 2 hours, then refrigerate for at least 3 hours or up to overnight.

Meanwhile, make the filling: In the clean bowl of the electric mixer fitted with the clean flat beater, beat together the butter and brown sugar on medium-high speed until light and fluffy, about 1 minute. Add the pumpkin butter, cinnamon, ginger and nutmeg and beat until smooth, about 30 seconds. Cover and refrigerate until ready to assemble the babka.

When ready to bake the babka, coat an 8-by-4-inch (20-by-10-cm) loaf pan with nonstick baking spray, then line with parchment paper, letting the excess extend over the sides, and spray the parchment.

Lightly dust a work surface with flour, then turn the dough out onto the surface and dust the top of the dough with flour. Knead until the dough is no longer sticky, about 30 seconds, dusting lightly with flour as needed.

Roll out the dough into a 10-by-15-inch (25-by-38-cm) rectangle, with a short end facing you. Using an offset spatula, spread the pumpkin spice filling in an even layer over the dough, leaving a 1/2-inch (12-mm) border uncovered on the short end of the dough furthest from you. This will help to seal the dough when rolling. Sprinkle the candied hazelnuts over the filling. Starting with the short end closest to you, roll the dough tightly into a log. Wrap in plastic wrap and place in the freezer for 10 to 15 minutes.

Remove the dough log from the freezer and remove the plastic wrap. Using a sharp serrated knife, cut the log in half lengthwise. Turn the cut sides up, then pinch the ends and twist the dough together to form a swirl. Carefully transfer the dough to the prepared loaf pan, cover the pan loosely with plastic wrap and let stand in a warm spot until puffed up slightly, about 1 1/2 hours.

Near the end of the rising time, position a rack in the lower third of an oven and preheat to 350°F (180°C).

Bake the babka until the top is deep golden and an instant-read thermometer inserted into the center registers 185°F (85°C), 35 to 45 minutes. If the babka is getting too dark on the top, cover loosely with aluminum foil.

Meanwhile, make the syrup: In a small saucepan over high heat, whisk together the granulated sugar and water until the sugar dissolves and the mixture comes to a slight boil, about 2 minutes. Remove from the heat.

Transfer the pan with the babka to a wire rack and let cool for 15 minutes, then use the overhanging parchment to transfer the loaf directly to the rack. Brush the top and sides with some of the syrup, then let stand for 5 minutes and brush again. Let cool for 10 minutes more. Cut the babka into slices and serve warm or let cool completely. The babka is best enjoyed the day it is baked. Serves 8 to 12.

Williams Sonoma Test Kitchen