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NOVEMBER 18, 2021 | The Jewish Home
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OCTOBER 29, 2015 | The Jewish Home
In The K
tchen
Pumpkin Challah Pareve / Yield: 6 medium challahs
By Naomi Nachman
In 2013, Thanksgiving and Chanukah fell out on PAS CAL
the same day and so I created a pumpkin-flavored
PHO TO CRE DIT MIR IAM
challah for that Shabbos. This year, I am sharing this with you as they will fall out again on the
same weekend. This recipe was so popular that I included it in my cookbook Perfect Flavors.
Ingredients ◦ 4 cups warm water ◦ 2 cups sugar ◦ 2 tablespoons dry yeast ◦ 3 eggs ◦ ½ cup coconut or canola oil ◦ 2 cups canned pumpkin puree ◦ 5 pounds high gluten flour, plus up to 1 additional cup ◦ 1 tablespoon salt ◦ 2 Beaten eggs whites, for egg wash ◦ Streusel Topping, recipe follows
Preparation
1. Into a large mixing bowl (or bowl of a Magic Mill),
eggs, oil, and pumpkin. 3. After the yeast has foamed, add pumpkin mix-
minutes, until the challah is golden brown.
ture to yeast mixture; mix together by hand or in
Cook’s Tip: An easy way to tell if the challah is
the machine for about 1 minute. While the ma-
baked through: Carefully tap the bottom of the
chine is running, slowly add half the flour from
challah. If it sounds hollow, it’s fully baked.
the bag, then the salt, then the remaining bagged flour. The mixture will start to form into a dough ball. It may be sticky, so you can gradually add up to 1 more cup of flour. 4. When the dough is no longer sticky, let it rise for 2 hours, covered, in the bowl.
5. Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper; set aside.
6. Divide dough into 6 portions. Then divide each
portion into 3 parts. Roll each part into a rope;
place water, sugar, and yeast. Proof the yeast for
use 3 ropes to braid each challah. Place challahs
a few minutes until foamy.
on prepared baking sheets.
2. Meanwhile, in a smaller bowl, mix together
topping, if using (see below). Bake for about 45
7. Brush challahs with egg wash; add streusel
Streusel Topping (optional) Ingredients ◦ 1 cup flour ◦ 1 cup sugar ◦ ½ cup coconut or canola oil ◦ 1 cup mini marshmallows
Preparation
1. Use a fork to combine all ingredients in a small bowl till crumbs form.
2. Toss marshmallows into the streusel before using.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
