“Pumpkin challah? Can we cut it out with all the pumpkin recipes? It’s after Halloween and decorative gourd season needs to make way for Christmas recipes.” I swear this is the last one for the year. But this challah recipe is seriously delicious. The pumpkin flavor comes through just right and the challah stays nice and fluffy even with the pumpkin puree in the dough. If you are a purist, I do have a recipe for a traditional challah that might be more your speed, if I haven’t already alienated you with this variation. Anyway, on to the recipe!
Pumpkin Challah Dough Notes
In the bowl of your stand mixer, combine the warm water, 4 grams of sugar, and yeast and mix to combine. Let the yeast get nice and bubbly, roughly ten minutes. If the yeast doesn’t get bubbly, start this process over with slightly less warm water, or get some fresh yeast. If the yeast isn’t nice and active, the dough won’t rise and your challah won’t rise.
Once the yeast is nice and bubbly, add the rest of the sugar, vanilla extract, egg, egg yolk, pumpkin puree, vegetable oil, spices and whisk to combine. Next, using the dough hook attachment, on low speed, add the flour a little bit at a time. Use a spatula to scrape down the sides a few times to make sure the dough has been well combined. Once all the dough has been combined, using the dough hook, knead the dough for ten minutes. The dough should be smooth, soft, and a little bit sticky. Add additional flour as needed if the dough is too sticky.
Once the dough is ready, transfer the dough to a large, greased bowl and cover it with cling film. Place dough in a warm place to proof until dough is doubled in size, 2-3 hours. Take a photo of your dough to help gauge when it has doubled in size.
Dough Shaping Instructions
Turn the dough out onto a floured work surface and divide it in half. Take half of the dough and divide it into 6 equal pieces. If you prefer to make a 5 or 3-plait loaf, divide the dough into that many pieces. Roll each piece into a strand roughly a foot long and 1-1/2″ in diameter. For a six-plait loaf, check out my Instagram page for a video detailing how to make a 6-plait loaf. There’s also a Youtube video that I used to learn.
Once the loaves are plaited and shaped, cover them with cling film and leave to rise until nice and puffy, around 45 minutes. While the loaves are proofing, preheat the oven to 375 degrees Fahrenheit and place a rack in the upper and lower third of the oven.
When ready to bake, mix the egg yolk with a half tablespoon of water and brush the loaves with the egg wash. Sprinkle with poppy seeds if desired. Bake for 30-35 minutes or until golden brown and the dough has an internal temperature of 190 degrees Fahrenheit. Let cool in the pan for 5-10 minutes and then transfer loaves to a wire rack to cool completely. It may take a few times to get the challah visually appealing. A lot of this comes back to making sure the yeast is nice and active so that the dough gets a good rise. Especially with the pumpkin in the dough, having good yeast is crucial to overcome that extra weight. Give this or my original recipe a try, even if it doesn’t come out perfectly, it’ll still taste delicious!
Pumpkin Challah Bread
Equipment
- Stand Mixer (not required but definitely recommended)
Ingredients
- 7 grams active dry yeast (2-¼ tsp)
- 118 ml warm water, 105 deg F (½ cup)
- 104 grams granulated sugar (½ cup + 1 tsp)
- 225 grams Pumpkin Puree (1 cup)
- 59 ml Vegetable oil (½ cup)
- 5 ml Vanilla Extract (1 tsp)
- 4 grams Pumpkin Pie spice (2 tsp)
- 2 grams Cinnamon (1 tsp)
- 1 egg & yolk
- 1 egg yolk (for the egg wash)
- 540 grams AP flour (4-½ cups)
- 9 grams Salt (1-½ tsp)
- poppy seeds , for topping (optional)
Instructions
Challah Dough Instruction
- Place the yeast, water, and 4 grams of sugar in the bowl of your stand mixer and mix with a fork. Let the mixture stand until the yeast foams up. If the mixture doesn't get nice and foamy, the water was too hot or the yeast has gone bad. Either way, start over unless you like unleavened challah.
- Place the bowl in the stand mixer and using the whisk attachment, add the vegetable oil, pumpkin puree, sugar, vanilla extract, egg, egg yolk, and spices. Mix until combined.
- Switch to the dough hook attachment and on slow speed, begin slowly adding the flour and salt. Mix on low speed until well combined and then continue to knead on low-medium speed until dough is smooth, soft, and slightly sticky.
- Transfer the dough to a large, greased bowl and cover with cling film. Place in a warm place to proof until doubled in size, 2-3 hours
Dough Shaping Instructions for a 6-Plait Challah
- Turn the dough out onto a floured work surface and divide in half. Take one half of the dough and divide into six equal pieces. Roll out each piece of dough into a strand roughly 1 foot long and 1-½" in diameter.
- Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the right most strand all the way over to the left. Take the second strand from the left and move it all the way over to the right.
- Next take the leftmost strand and move it over two strands. Take the second from the right most strand and move it all the way back over to the left.
- Start this process over with the right most strand and repeat until fully braided. If making a straight loaf, tuck the ends underneath. If making a circular loaf, pinch the ends together.
- Repeat this process with the second half of the dough.
Second Proof & Baking
- Place racks in your oven in the upper and lower third and preheat oven to 375 degrees Fahrenheit.
- Place the loaves of challah on a parchment lined baking tray and lightly cover with plastic wrap. Let proof until nice and puffy, around 45 minutes.
- Whisk egg yolk with ½ tbsp of water and a dash of salt. Once loaves are ready to bake, brush egg mixture on loaves. Repeat for a second coat and top with poppy seeds if desired.
- Bake for 30-35 minutes or until loaves are golden brown. Rotate pans from top to bottom halfway through baking. Dough should have an internal temperature of 190 degrees Fahrenheit when done.
- Let loaves cool in the pan for ten minutes and then transfer to a wire rack to cool completely. Bread will keep in an airtight container at room temperature for up to 5 days.
