Almond Pumpkin Babka Knots


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Almond Pumpkin Babka Knots

Yields 8 knots

Babka dough:

  • 2 ¾ cups all-purpose flour

  • ¼ cup sugar

  • 1 ¼ tsp salt

  • 3 eggs

  • 1 Tbsp instant yeast

  • ¼ cup lukewarm water or milk

  • 8 Tbsp unsalted butter, room temperature

  • Pumpkin filling:

  • ½ cup brown sugar

  • ½ cup pumpkin pie filling

  • ½ cup almond cake and pastry filling

  • 2 Tbsp 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 375ºF. 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.


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