Stir yeast, sugar, milk and leave to rest for 5 minutes.
Knead flour, sugar, pumpkin puree, egg, soft butter and yeast mixture to a dough for about 8 minutes. (This dough is soft. If it is too soft, knead some flour in. But the dough should stay soft.)
Leave to rest for 1 to 1½ hours.
Chop chocolate.
Melt butter in a pot.
Add sugar and stir in for 1 minute.
Remove from heat and stir-in chocolate until it melts.
Stir in cocoa powder until it become a paste.
Roll out the dough to a rectangle.
Spread filling on dough.
Roll in and close edges.
Cut roll in the length.
Plaite the two lengths together, so that the inside shows out.
Place the Babka in a loaf pan. Push gently in form.
Cover and leave to rise for 1 hour.
Bake in preheated oven at 180° C for 40 minutes. (Cover with aluminum foil if it gets too dark.)
Stir powdered sugar, lemon juice and water until smooth.
Glaze Babka.
Leave to cool.
Pumpkin puree:
I like to use Hokaido or Muskat pumpkin, because of the great color.
Cut pumpkin in pieces. (Hokaido doesn't need to be pealed).
Boil or steam pumpkin until it is soft.
Puree.
You can also use pumpkin spice for the dough.
(Or 1 tsp cinnamon, and a pinch of ginger, nutmeg, cloves and allspice)