Please enter the email you’re using for this account.
Parve
Easy
3 Hours
Diets 
Yield: 2 crown large challahs, or 3 medium braided challah
2 packages dry yeast (1/2 ounce)
1/2 cup plus 1 teaspoon sugar, divided
1/4 cup Gefen Canola Oil, plus 1 teaspoon for greasing the bowl
2 teaspoons salt
1/4 cup light brown sugar
3/4 cup boiling water
1/3 cup cold water
3 large eggs
1 15-ounce can pumpkin purée (about 1 and 3/4 cups)
2 teaspoons Gefen Cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch of cloves
7 and 1/2 to 7 and 3/4 cups bread flour such as Glicks
Dissolve the yeast in 1/3 cup warm water and mix in a teaspoon of sugar. Let sit for five minutes, or until it thickens. Pour oil, salt, remaining sugar and brown sugar into a large bowl and whisk together. Add boiling water and whisk again to dissolve the sugars and salt. Add cold water and mix again.
Beat the eggs in a small bowl and add to the oil mixture, reserving one tablespoon to brush on top of the loaves, if you are braiding them (if making round challahs, reserve for another use).
When the yeast mixture is thick and bubbly, add to the bowl and stir. Add the pumpkin purée, cinnamon, ginger, nutmeg and cloves and whisk well.
Add seven cups of the flour, one cup at a time and mix well. Place dough on a floured surface and add another quarter cup of flour and knead in. If the dough remains sticky, add another 1/4 cup flour and knead in, adding more flour by the tablespoon until you have a smooth dough.
Place the teaspoon oil in the bowl and rub around. Return the dough to the bowl, rub some oil on top, and cover with a towel or plastic. Let rise one hour.
Divide dough into 24 balls. Take each ball, place on the counter, cup your hand around it and roll in circles while pressing on the counter to shape into a smooth ball. Cover the balls with plastic and let rest for 10 minutes.
Grease two Bundt pans with spray oil. Place 5 balls top side down on the bottom of the Bundt pan, spaced evenly. Place another seven balls on top of the first. Repeat with second Bundt. Cover each pan with plastic and let rise for 30 minutes.
Preheat oven to 375 degrees Fahrenheit. Bake for 35 minutes, or until golden. Let cool and then turn out of the pans. May be frozen.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation