Posts Tagged ‘pumpkin challah’

Week 9: Cranberry Challah with a twist

It’s November, and Thanksgiving is on my mind.  Not sure I’ll be able to figure out a decent turkey-and-gravy challah, but I’ve got the pumpkin pie and cranberry sauce covered! The last few week’s I’ve made pumpkin spice challah, which is essentially canned pumpkin and pumpkin pie spice mashed with a normal challah recipe.  This week (since I still have half of the large can of pumpkin left) I made it again, but with brown sugar instead of regular sugar.  That little change… made no difference at all.  Maybe if I compared them side to side I’d taste a difference, but FYI, nothing mind-blowing. As a new recipe for this week, I’m making cranberry challah.  I replaced half the water with cranberry juice cocktail (real cranberry juice was too expensive), mixed in a half cup of craisins (dried cranberries), and added a teaspoon of cinnamon. In my head, I was expecting a bright red challah, almost like red velvet cake.  As you can see from the picture, it ain’t that.  But it is delicious.  Next time I’ll try adding a little red food coloring to the liquids before the flour, and using all cranberry juice (cocktail) instead of some water, to up the cranberry taste. Something else I did differently, for the first time ever, I braided the pumpkin dough in with the cranberry dough. If you look closely at the picture, you can see the roll on the bottom, left has half and half. Exciting stuff! Plus I voted! (I sent 20 of these mini rolls with my mother in law, pearl, to the west valley JCC.  If you happen to read this, and are there, find her in the JFLA office to pick up a free taste!  Also, my wife Elana brought a dozen to the Federation building on Wilshire)

Week 8: Braided ROUND Pumpkin Challahs

The pumpkin challahs were so good, I decided to do them again this week, with a new braiding technique I saw online while I was researching the pumpkin challah recipe. It’s easier than you would ever believe (much easier than the standard 6-braids challah), and it’s so different from anything you normally see, it has the “wow” factor every time! It even worked for mini challahs!  The strands werent long enough to make it more than 1 weave around, but they were adorable and a big hit when I handed them out for free at a synagogue boutique on Sunday. No long post today… Just a picture of my challahs and a link to do it yourself.

Week 7: Pumpkin Spice Challah

Halloween is in the air.  It’s time to think about pumpkins.  Pumpkin bread is delish.  Pumpkin seeds are one of my favorites.  There must be a way to make pumpkin challah. I did a little research online, and there are a few recipes out there.  But they aren’t my recipe.  So here’s what I did differently from my standard recipe:
  • I cut back on the oil a little bit and added a half cup of pumpkin (after all, lots of recipes say you can use apple sauce or pumpkin in place of oil)
  • I used a little less water, since I figured the pumpkin added moisture
  • I added a little extra sugar
  • I added a teaspoon of cinnamon and half a teaspoon of allspice, nutmeg and ginger
  • I added a teaspoon of vanilla and a teaspoon of maple flavoring
I think it took a little extra flour to make it all come together, and the dough was still stickier when I was trying to braid it, but in the end, it was delicious!  I had some friends over that evening, and the challah was a hit. Highly recommended, with the addition of chocolate chips!  Next time I’m going to try it with dried cranberries too!