01 Fully Cook
02 Cool immediately
03 Store the dough in the fridge overnight.
04 Freeze your cooked Babka
05 Use your oven to proof the Babka
Don’t under-bake your Babka. Because of the pumpkin puree, it may look done before it is. Properly preheat your oven and bake for the full 30 minutes.
Take the cooked Babka out of the pan as soon as you can after cooking to avoid having it overcook and sweat. Not a good combo!
You can shape the Babka, cover it, and leave it in the fridge overnight. Allow it to warm on the counter for an hour in the morning and cook as usual!
Make several at once and freeze them to impress your guests at a later date. Either vacuum seal or wrap tightly in plastic wrap and place in a zippered bag or airtight container.
Your oven might have a proofing setting which will help to rise your dough nicely. Alternatively, you can rise in a warm spot.
Homemade Pumpkin Puree
Sweet and Salty Chai Spiced Pumpkin Seeds