Pumpkin pie spice – you either love it or you hate it. I love it. I think it adds warmth and coziness to so many delicious dishes, especially in baked goods. What better way to introduce pumpkin and pumpkin spice to your Shabbat table than in the challah? The colour is just a bit more golden than regular challah, but the difference really is in the taste. There is a warmth that is so welcome when Shabbat comes in early, and the winter nights become longer than the days.

I use canned pumpkin purée, as I find it easy and convenient, but feel free to make your own purée and use that. This dough is a bit wet, so keep lightly dusting your surface as you knead.

Makes 6 medium challahs:

• 1700g (3.74 lbs) strong white flour
• 180g (3/4 cup + 2 tablespoons) granulated sugar
• 35g (1/4 cup) active dry yeast
• 30g (3 tablespoons) salt
• 2 tablespoons pumpkin pie spice
• 90ml (6 tablespoons) oil
• 2 large eggs, lightly beaten
• 75g (1/2 cup) pumpkin puree
• 750 – 1000ml (3-4 1/2 cups) water

Egg wash:

• 1 egg, lightly beaten
• 1 tablespoon water

METHOD:

1. Mix the dry ingredients. In a large bowl, combine the flour, sugar, yeast, salt, and pumpkin pie spice.
2. Add the wet ingredients. Make a well in the centre and add the oil, eggs, and pumpkin purée along with about two-thirds of the water.
3. Form the dough. Begin mixing in the bowl, adding more water as needed, until you have a cohesive dough with a few floury spots remaining.
4. Knead. Turn the dough out onto a floured work surface and knead until smooth, about 8–12 minutes. Lightly flour the surface as needed to prevent sticking.
5. Let rise. Transfer the dough to an oiled bowl, cover with a damp towel, and let rise for 1–2 hours until doubled in size. The dough should feel airy and hold a slight impression when pressed gently with your finger.
6. TIP: At this stage, the dough can be refrigerated for up to 12 hours.
7. Separate challah. If taking challah with a blessing, remove an egg-sized portion now.
8. Divide and shape. Cut the dough into 18 portions, each about 150g. Roll each into a long rope, about 35–38cm (14–15 inches), and braid or plait as desired.
9. Second rise. Place braided loaves on a baking tray lined with parchment paper, leaving at least 5cm (2 inches) between them. Cover and let rise again for 45–75 minutes, until puffy. If the dough was refrigerated, this may take up to 30 minutes longer.
10. Make the egg wash. In a small bowl, whisk together the beaten egg and water.
11. Bake. Preheat the oven to 180°C (350°F). Brush the loaves with egg wash and bake for 35–40 minutes, rotating the trays halfway through baking. The challahs are done when golden and they sound hollow when tapped on the bottom.

MAKE AHEAD:

Challahs can be baked ahead of time. Allow to cool completely, wrap in aluminium foil, and freeze for up to a month. Defrost fully at room temperature before serving.