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Pumpkin Challah

Amy Kritzer
A cinnamon spicy pumpkin flavored challah for fall! You can make one bigger challah or two smaller challot.
4.84 from 6 votes
Prep Time 6 hours 45 minutes
Cook Time 35 minutes
Total Time 7 hours 20 minutes
Course Bread
Cuisine Jewish
Servings 1 -2

Ingredients
  

  • 1 package active dry yeast about 2 1/4 teaspoons
  • 1/2 cup warm water about 110 degrees F
  • 1/2 cup granulated sugar plus 1 teaspoon
  • 1 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 egg + 1 egg yolk for the dough whisked and 1 egg yolk for the glaze
  • 4 - 4 1/2 cups bread flour or all-purpose flour, plus more as needed you may need a little more or less
  • 1 1/2 teaspoons salt
  • Pumpkin seeds poppy seeds, sesame seeds, etc for garnish

Instructions
 

  • Let's start with the yeast! Place it in a large mixing bowl for a stand mixer and whisk with warm water and 1 teaspoon sugar (that helps activate the yeast). Let yeast stand until it foams and puffs up, about 10 minutes. If it doesn’t get foamy, your yeast is bad or the water wasn't the right temperature, so try again!
  • Then, using the whisk attachment for the stand mixer, mix in the remaining sugar, pumpkin, oil, vanilla, 1 egg and 1 egg yolk into the yeast mixture. Then add spices and combine and gradually add 3 cups flour and salt and either with a hook attachment using an electric mixer on medium speed or a spoon and your hands until combined. Knead for about 5-10 minutes, adding flour as necessary. Dough should be sticky, and finish kneading by hand on a counter until dough is smooth. Dough will get less sticky as you knead. Dough should be soft, smooth and slightly tacky.
  • Place the dough in a bowl greased with oil and cover. Let dough ferment in a warm place until it has at least doubled in size, about 2-3 hours. I put mine on top of a oven heated to the lowest temperature.
  • Now, time to braid! Place the dough on a lightly floured surface and punch down. To make 2 challot, divide the dough in half, and keep one half covered. Divide each half into three equal pieces, and stretch out into three strands.
  • Secure the three strands at one end and braid until you reach the other end, then tuck the other pieces underneath the challah to secure. Repeat with other half.
  • Carefully place the loaves on two parchment lined baking sheets, cover lightly with plastic wrap, ferment another 45 minutes or so until it's light and fuffy looking (exact proofing timing for challah will depend on environmental conditions.)
  • Meanwhile, preheat oven to 350 degrees F. Which the last egg yolk with 1/2 tablespoon of water and brush generously over challah. Repeat to have two coats an sprinkle with seeds. Bake for 30-35 minutes, or until golden brown and with an internal temperature of 190 degrees F, rotating pans halfway through. (Flip around and switch rack position.) If the challot start to brown too fast, cover with foil until done.
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