Pumpkin Spice Latte Babka Buns

Pumpkin Spice Latte Babka Buns

Day 1: (morning)

Dough:

130 g starter, bubbly and active (fed 1:5:5 night before)

500 g flour

140 g pumpkin

50 g sugar 

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice 

2 teaspoons vanilla (bourbon is my favorite)

10 g salt

110 g water (80 degrees)

90 g milk ( warmed to 80 degrees)

Mix 5 mins low in kitchen aid mixer. 

Add 50 g butter, unsalted room temp- add in small pats to dough ball. 

Mix 5 mins on low again or until smooth. Dough will be tacky but silky. 

Perform 3 sets of stretch and folds every 30 mins beginning at bulk ferment- my kitchen was 78 degrees and I allowed to ferment till 80-90 percent rise (close to doubled in volume). This took almost ten hours. 

Day 1 (evening)

Chill dough minimum of 6 hours- I did this overnight. 

Day 2 (morning)

Make your filling- this should form a thick paste. Set aside. 

Filling:

160 grams unsalted butter, softened (1 1/2 sticks) DO NOT MELT

1 Tablespoons ground cinnamon

2 t pumpkin pie spice

brown sugar 3/4 cups 

1 T all purpose flour

1 teaspoon espresso powder (I use KA brand)

Spray 12 cup muffin tin with coconut oil. Remove dough from refrigerator, and dump on floured surface. Divide in two. Roll out to large rectangle, about 30x15 in. Spread your paste evenly over dough, leaving about an inch of dough uncovered at the top of your rectangle. Working from the top, fold 1/3 of your dough over center of dough, then fold bottom 1/3 over center. Mark out 6 even rectangles, and cut. With each rectangle roll out lightly, then make three cuts but leave top attached. Braid and roll into bun. Repeat with second dough ball. Cover and allow to rise about 7 hours at 78 degrees F. Dough should be puffy, jiggly, and light. Beat 1 egg yolk and 1 teaspoon avocado oil, brush over buns right before baking. 

Preheat oven to 350, and bake 50-55 mins, or when internal temperature reaches 205 F. Allow to cool.

While buns are baking, make your simple syrup. In a small pot bring to a low boil, stirring constantly. When starting to boil remove from heat and allow to cool. 

Syrup:

1/2 cup water

1/2 cup sugar

2 T rum or 1 teaspoon rum flavoring

After buns have cooled about 15-20 mins, remove from pan and pour syrup over and let it absorb all the goodness. Allow to cool completely before serving. Enjoy!  

Yields two loaves or 12 buns. 

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