Prepare the Dough

In a large bowl, combine warm water, yeast, and sugar. Let the mixture sit for about 5 minutes until the yeast is foamy. This step is crucial to ensure your yeast is active and ready to give the dough that fluffy texture.

Next, add the whisked eggs, oil, flour, and salt. Mix until everything is combined, then knead the dough by hand for about 2-3 minutes. It should feel slightly sticky—if it's too sticky to work with, sprinkle in a bit more flour.

Cover the bowl with a clean towel or a bit of plastic wrap and let the dough rise in a warm place for about 1 hour, or until it doubles in size.

Make the Pumpkin Filling

While your dough is rising, mix together the filling ingredients (pumpkin puree, brown sugar, cinnamon, cloves, nutmeg, salt, and instant pudding powder) in a medium bowl until the sugar dissolves. The pudding powder adds a creamy texture to the filling, making it extra indulgent!

Roll and Fill the Dough

Once the dough has risen, preheat your oven to 350°F and line a baking sheet (or two loaf pans) with parchment paper.

With a rolling pin, roll out the dough into a large rectangle on a lightly floured surface. Spread the pumpkin filling evenly over the dough, leaving about an inch border around the edges.

Shape the Babka

Roll the dough up tightly into a log, then cut the log in half so you have two shorter logs of dough. Transfer the dough to the baking sheet or prepared loaf pan. Using clean scissors, cut notches along each log at an angle, pulling the snipped pieces out to alternate sides, creating that classic babka twist.

Let the dough rise again for about 30 minutes.

Bake to Golden Perfection

Using a pastry brush, brush the dough with an egg wash and sprinkle with a little bit of cinnamon and sugar for that beautiful, golden crust. Bake for 25-30 minutes, or until the tops are golden brown.

Let your babka cool on a wire rack before slicing.