Pumpkin Challah
Recipe courtesy of Leah Koenig
In a separate bowl, whisk together the sugar, pumpkin, oil, ẹyin, 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 iṣẹju. 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, nipa 40 iṣẹju. Glaze loaves with extra beaten egg. Bake at 350F for about 20 iṣẹju, 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 eso igi gbigbẹ oloorun
pinch of sea salt
Place all ingredients in a bowl and whisk together to combine. If you find the mixture too thick, fi kun 1 teaspoon of water at a time till desired consistency.
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