I love fall, I love pumpkin (as long as it is nowhere near my lattes). Last year I froze a bunch of homemade pumpkin puree in 1 cup increments and then pulled them out as needed which was fabulous. As a result I ended up with a ton! of tasty pumpkin recipes. But this challah I made recently is certainly at the top of the list. The loaves rose so much into beautiful spirals and the brown sugar lightly laced into the slices was divine! I wanted to make French toast with it but we ended up eating it all to fast.
Bring on the pumpkin!
Some of my other favorite pumpkin recipes:
inspired by this recipe
(Also I know this takes a lot of egg yolks so make a meringue to use up your egg whites instead of throwing them away, they're a simple recipe that's very uninvolved.)
2 1/2 tsp active dry yeast
1 cup warm water11 egg yolks, + 1 egg for brushing
1 tbs salt
2 tbs olive oil
1/4 cup agave or honey
2 cups pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
8 cups flour
1 cup brown sugar
pumpkin seeds & black sesame seeds for topping
2 1/2 teaspoons active dry yeast, (1 1/2 packages)
1 sprinkle the yeast over 1/2 cup of warm (not hot) water, stir lightly, let sit 7-10 minutes, mixture will become foamy
2 in a large bowl combine egg yolks, 1/2 cup warm water and beat 2-4 minutes
3 in a medium bowl combine salt, oil, agave, pumpkin, cinnamon, ginger, and allspice. Stir
4 using the dough hook, mix the pumpkin mixture slowly into the egg mixture, then mix in the yeast mixture
5 add the flour 1 cup at a time, on slow, until all the flour is incorporated. Knead dough with hook (5-7 minutes) or by hand (10 min). Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise 1 hour in a warm dry space
6 split dough in half and transfer one ball to a floured surface. Roll the dough into approximately a 9"x13" rectangle. Lightly dust 1/2 cup brown sugar over the surface and spread evenly leaving a 1" free space at one of the long ends (feel free to add more if you'd like). Then lightly brush the 1" you left free with a beaten egg. Roll the dough, ending with the end you put the egg on. Lighly pinch the dough together to help aid the egg in sealing the seam. Then spiral the dough tucking the ends under the dough. Repeat with the other ball of dough.
7 cover both rolls with a towel and let rise another hour.
8 preheat oven to 350 degrees F, brush the egg on the top and sides of both loaf rolls and sprinkle with pumpkin seeds and sesame seeds. Bake for 45-50 minutes, it should be golden brown.