4 Nov
Bubbie's Kitchen: Autumn Flavors NovemberNov 04 2021 07:00pm
Jewish Life
Join Bubbie's Kitchen on Zoom for a delectable Thanksgiving-season-inspired session with mouth-watering pumpkin challah and halvah dip!
If you don't like pumpkin in your challah, feel free to make Bubbie's Best Challah.

Pumpkin Challah
Recipe courtesy of Leah Koenig

1/2 cup pureed pumpkin (such as Libby's canned pumpkin)
3 3/4 cups unbleached flour
1/3 cup sugar (or sugar substitute)
1/2 teaspoon cinnamon
2/3 cup warm water
1 egg (plus 1 additional egg for glazing)
1/2 teaspoon ground cardamom (optional)
1 package of yeast
1/4 cup canola oil
1 1/2 tsp salt
Sprinkle the yeast into a small bowl. Add the warm water and 2 tablespoons of sugar. Let rest for 5-10 minutes, then stir. Mix flour, cinnamon, and cardamom in a large bowl. Make a well in the center and pour in yeast/water mixture. Using a wooden spoon, incorporate some of the flour into the water–just enough to form a soft paste. Don’t try to completely incorporate–there should be quite a bit of dry flour left at this point. Cover the bowl with a towel and leave until frothy and risen, about 20 minutes.

In a separate bowl, whisk together the sugar, pumpkin, oil, egg, and salt. Add to the risen flour mixture and combine thoroughly. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until the dough is pliable. (If it’s too wet, keep adding flour in small amounts.)

Let dough rest for 2-3 minutes. Meanwhile, lightly oil the bowl, put the dough in it, and re-cover with the towel. Let dough rise in a warm place until it has tripled in size, 2-3 hours. Punch down dough, knead it a bit more, and cut it into two equal pieces. Cut each of the two pieces into three equal pieces (You should have 6 total pieces at this point). Roll each piece into a straight rope. Braid three ropes together and repeat so that you end up with two braided loaves.

Line baking sheets with parchment paper or spray challah pans with spray oil. Place loaves on the sheets or in the pans, cover, and let rise until doubled in size, about 40 minutes. Glaze loaves with extra beaten egg. Bake at 350F for about 20 minutes, or until golden brown.

Halva Dip
Recipe by BusyInBrooklyn.com

1/2 cup tahini paste
1/4 cup silan (date honey)
3 tbsp water
1/4 tsp cinnamon
pinch of sea salt

Place all ingredients in a bowl and whisk together to combine. If you find the mixture too thick, add 1 teaspoon of water at a time till desired consistency.

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