Pumpkin Chocolate Babka

Pumpkin Chocolate Babka – A moist loaf, almost like a cake, makes a great breakfast or delicious dessert!

In a cup, stir in lukewarm milk [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.
Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.
In a large bowl, combine pumpkin puree, yeast mixture, eggs, pumpkin pie spice, ground cinnamon, ground ginger, and salt. Mix well. Add the flour, and using a spatula mix until the flour is incorporated.
Transfer the dough to a lightly floured work surface. Add softened butter, and knead the dough until it is soft, elastic, springs back when pressed, and is not sticky around 15-20 minutes. If using a stand mixer, knead the dough for 5 minutes.
Note: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoons of warm milk, and knead the dough, until it is nice and soft.
Shape the dough into a ball and place it in a greased bowl.

Place the dough in a greased bowl and turn it once to grease the top.
Cover the bowl with a kitchen towel, and place it in a warm place, for 60-90 minutes or until it doubles in volume.
If using Instant Pot for proofing, place the dough in the greased inner pot, and turn it once to grease the top. Place the lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.
Note: I used a glass lid that fits, to cover the inner pot.

Using a double boiler method, simmer a pot filled a little less than halfway with water. Place a heatproof bowl, that sits well on the bottom pot. Add butter, chocolate, and sugar to the bowl. Reduce the heat to low, and stir the chocolate until silky smooth. Remove from heat. Stir in cocoa, and allow it to cool and thicken.

Grease a 9*5 inch baking pan with some softened butter.
Transfer the dough onto a work surface and punch it down. Lightly flour the work surface, and roll the ball into a 16 * 12-inch rectangle.
Apply the chocolate mixture evenly on the top, leaving about ¼ inch of the edge of the rectangle bare.
Roll the dough into a tight roll, starting from the long edge, seam side down.
Using a sharp knife, cut the roll lengthwise in half; carefully turn each cut-sides facing upwards. Pinch the top ends together to seal, then twist the strips around each other, to make a two-stranded plait. Press the bottom ends to seal. Carefully, lift the shaped dough, and place it in a greased baking pan.

Cover the shaped bread with plastic wrap, and place it in a warm place, for 1.5 – 2 hours or until it doubles in size and becomes puffy.
Note: Lightly spray the plastic wrap (the side that goes on the bread) with some cooking spray.

Preheat the oven to 375*F.
Bake the bread for 25-30 minutes or until the top is golden brown and the toothpick inserted comes out clean.
Note: If the top is browning quickly, loosely tent the bread with the foil.
While bread is baking, make sugar syrup. In a saucepan, over medium heat, stir together water and sugar. Stir until sugar is dissolved. Reduce the heat and cook the syrup for 2-3 minutes. Remove from heat.
Remove the bread from the oven, immediately brush it with sugar syrup and allow it to cool for 10 minutes before removing it from the pan and slicing it.