The Aussie Gourmet: Pumpkin Challah

In The K tchen Pumpkin Challah

Pareve / Yield: 6 medium challahs

By Naomi Nachman

In 2013, Thanksgiving and Chanukah fell out on the same day and so I created a pumpkin-flavored 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.

PHOTO CREDIT MIRIAM PASCAL

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 fl our, 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), place water, sugar, and yeast. Proof the yeast for a few minutes until foamy.

2. Meanwhile, in a smaller bowl, mix together

eggs, oil, and pumpkin. 3. After the yeast has foamed, add pumpkin mixture to yeast mixture; mix together by hand or in the machine for about 1 minute. While the machine is running, slowly add half the flour from 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; use 3 ropes to braid each challah. Place challahs on prepared baking sheets. 7. Brush challahs with egg wash; add streusel topping, if using (see below). Bake for about 45 minutes, until the challah is golden brown.

Cook’s Tip: An easy way to tell if the challah is baked through: Carefully tap the bottom of the challah. If it sounds hollow, it’s fully baked.

Streusel Topping (optional) Ingredients

◦ 1 cup fl our ◦ 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.