Jump to recipe
Yields:
8 - 12 serving(s)
Prep Time:
25 mins
Total Time:
3 hrs 45 mins
A celebration of autumn’s favorite fruit, this pumpkin-shaped challah is sure to be an artful centerpiece at any dinner party or Thanksgiving potluck. Challah is a delightful, fluffy white bread that is usually braided or twisted into a loaf. It doesn't contain any dairy products like milk or butter; rather, it is enriched with golden-hued eggs and vegetable oil. This challah is extra spongey since it's made with vibrant orange pumpkin puree! If you're burnt out on all the pumpkin desserts, this Thanksgiving bread recipe is a great way to use up leftover pumpkin puree. Plus, there is no need to learn a complex braiding pattern: Shaping this adorable, pumpkin-shaped challah is as easy as tying your shoes!
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Ingredients
- 1/2 cup
warm water (105°F to 115°F)
- 1/4 cup
maple syrup, divided
- 1
(1/4-oz.) packet active dry yeast
- 1 cup
pumpkin puree
- 1/3 cup
olive oil, plus more for greasing
- 2
large eggs, divided and at room temperature
- 1
large egg yolk, room temperature
- 5 1/2 cups
all-purpose flour
- 2 tsp.
kosher salt
- 1
cinnamon stick
Directions
- Step 1In the bowl of a stand mixer fitted with a dough hook, stir together the warm water, 1 tablespoon of maple syrup, and the yeast. Let the yeast bloom until foamy, about 5 minutes. Add the pumpkin, ⅓ cup of oil, 1 egg, egg yolk, and the remaining 3 tablespoons of maple syrup. Beat on medium-low speed until combined, about 30 seconds.
- Step 2Add the flour and salt; mix with a rubber spatula until a shaggy dough forms. Return the bowl to the mixer; beat on medium-low speed until the dough is smooth and tacky, about 5 minutes.
- Step 3Transfer the dough to a lightly oiled surface and knead until elastic and supple, 3 to 4 minutes.
- Step 4Transfer the dough to a large bowl lightly greased with oil. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until the dough is doubled in size, 1 1/2 to 2 hours.
- Step 5Turn the dough out onto a lightly floured surface. Use your hands to gently pat the dough into a 5-inch round, careful not to deflate too many air bubbles. Fold all the edges of the round into the center of the dough to form a ball, with the outside coated in flour from the work surface. Using a bench scraper or a spatula, flip the dough so that it is seam-side down. Use your hands to gently pull the dough towards you into a taut round.
- Step 6Cut 4 pieces of baker’s twine into long pieces (about 25 inches each). On a parchment-lined baking sheet, place 4 pieces of twine in a star-shaped criss-cross pattern. Place the round of dough seam-side down into the center of the twine. Tie each string around the dough, allowing some give in the tightness of the knot so that the dough has room to rise. Cut any long pieces of string. Cover the dough with plastic wrap and allow to rise until puffed, 45 minutes to 1 hour.
- Step 7Meanwhile, preheat the oven to 350°F.
- Step 8Brush the surface of the dough with the remaining beaten egg. Score the sides of the dough with a sharp knife or razor blade, if you like.
- Step 9Bake the loaf for 30 minutes. Loosely cover the loaf with foil to prevent excess browning, and bake until golden brown and the internal temperature is 200°F, 10 to 15 minutes more.
- Step 10Slide the loaf and the parchment paper onto a wire rack. Allow the loaf to cool completely, about 1 1/2 hours.
- Step 11Carefully remove the baker’s twine. Place a cinnamon stick in the center of the loaf to represent the stem. Slice and serve.
Tip: To check for elasticity in dough, use the "windowpane" test. Using floured hands, pinch a walnut-sized piece of dough. Stretch it between your thumbs and fingers, like you're making a mini pizza, until the middle is so thin it becomes transparent. If it tears, the dough is not elastic enough and needs more kneading!
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