Pumpkin Babka Knots

We're stuffing delicious bread knots full of fall flavor.


  • Babka dough:
  • 2 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/4 teaspoon salt
  • 3 eggs
  • 1 tablespoon instant yeast
  • 1/4 cup lukewarm water or milk
  • 8 tablespoons unsalted butter, room temperature
  • Pumpkin filling:
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin pie filling
  • 1/2 cup almond cake and pastry filling
  • 2 tablespoons cocoa powder
  • To finish:
  • 1 egg yolk, beaten


  1. In a stand mixer with the dough hook attachment, mix all the dough ingredients together until a shiny, smooth dough forms. Knead for 5-6 minutes.
  2. Place dough in a greased bowl and cover with plastic wrap or a clean kitchen towel. Let rise for 2 hours.
  3. Make the pumpkin filling. Mix all filling ingredients together in a small bowl. Set aside until dough is ready to use.
  4. On a floured surface, pour out the dough and form a log. Cut log into 8 even pieces.
  5. Roll each piece into a rectangle. Spread about a tablespoon or so of the filling over each rectangle, leaving a border around the edges. Fold the bottom halfway up and the top halfway down to meet the bottom. Twist both together and create a knot by making a circle and then bringing one end through the hole. Place into liberally greased muffin tins. Repeat with remaining pieces of dough.
  6. Cover the muffin tin with a clean kitchen towel and let rise one more hour.
  7. Preheat oven to 375°F. Gently brush the tops of the knots with beaten egg yolk and bake for 15 minutes, or until the knots are golden brown and cooked through.