This pumpkin spice challah with cinnamon streusel brings comfort and coziness during cold fall days. It tastes great with cream cheese or as is. It is also perfect for French toast.
- 350g bread flour
- 150g canned pumpkin purée
- 100g sweetened condensed milk
- 1 large egg
- 50g soft butter
- 6g salt (2%)
- 2 tsp pumpkin spice
- 1tsp cinnamon
- 3g dry yeast
- 20g water to dissolve yeast
- 1/3 cup brown sugar
- 1/4 cup flour
- 1tbs cinnamon
- 2 tbs butter
- 1/4 tsp salt
- 8 am mix pumpkin purée, condensed milk and an egg.
- Dissolve dry yeast in water.
- Add pumpkin mixture and dissolved yeast with water to the flour.
- Mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt and spices, mix for a couple more minutes. The dough should form a ball.
- Add soft butter, mix for 10-15 more minutes until the dough is well incorporated and comes up together.
- Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
- The dough should become puffy and bigger.
- Divide the dough in 3 or 4 parts, roll it into a ropes and braid the way you like.
- Transfer challah on a tray covered with parchment paper, cover and let proof for about 2 hours until doubled.
- Meanwhile prepare the streusel by mixing all ingredients together in food processor on pulse setting to get wet sand consistency.
- Preheat the oven to 375F.
- Egg wash the challah, generously sprinkle cinnamon streusel on top.
- Bake for 25-28 min until golden brown.