Pumpkin Spice Challah with Cinnamon Streusel
2323kcal
Ingredients
The Pumpkin Enriched Dough
- 350 g Bread flour
- 150 g Canned pumpkin purée
- 100 g Sweetened condensed milk
- 1 Large egg
- 50 g Unsalted butter (softened completely to room temperature)
- 6 g Salt (2%)
- 2 tsp Pumpkin spice
- 1 tsp Cinnamon
- 3 g Dry yeast
- 20 g Water (Lukewarm, reserved strictly to dissolve the yeast)
The Crunchy Cinnamon Streusel
- 1/3 cup Brown sugar
- 1/4 cup Flour
- 1 tbsp Cinnamon
- 2 tbsp Cold butter
- 1/4 tsp salt
Equipment
- Stand Mixer (Fitted with the dough hook attachment)
- Baking Tray
- Food Processor (Optional, for quick streusel blending)
Method
Mechanical Kneading & Gluten Development
- 8:00 AM: In a small cup, combine the 3g of dry yeast and 20g of lukewarm water. Stir gently and let it sit for a few minutes until completely dissolved.
- In your stand mixer bowl, whisk together the 150g of pumpkin purée, 100g of sweetened condensed milk, and 1 large egg until uniform.
- Pour the dissolved yeast mixture into the pumpkin wet base, then dump all 350g of bread flour directly on top.
- Secure your dough hook. Mix on low speed for 2 to 3 minutes (or if using a KitchenAid mixer, run it on speed 3 for 3 to 4 minutes) until the ingredients combine into a rough dough.
- Add the 6g of salt, 2 teaspoons of pumpkin spice, and 1 teaspoon of cinnamon to the bowl. Continue mixing for a couple of minutes until the dough naturally forms a clean ball around the hook.
- Turn the mixer speed up to medium-high and begin dropping in the 50g of soft butter a tablespoon at a time. Knead intensely for 10 to 15 minutes. The dough will look messy at first but will soon incorporate completely, becoming smooth, elastic, and clearing the sides of the bowl.
- Cover the bowl securely and let it proof for 3 to 4 hours in a warm, draft-free spot at 76–80°F (24–28°C) until the dough becomes puffy and noticeably bigger.
Braiding, Streusel Prep, and Final Rise
- 8. 12:00 PM: Gently turn the puffy dough out onto a lightly floured surface. Divide it cleanly into 3 or 4 equal portions using a bench scraper.
- 9. Roll each dough portion out into a long, smooth, uniform rope. Pinch the ropes together tightly at one end and braid them securely into your preferred 3-strand or 4-strand challah pattern.
- 10. Carefully transfer the braided loaf onto a baking tray lined with parchment paper. Cover it loosely and let it proof on the counter for about 2 hours until it completely doubles in size.
- 11. Prepare the Streusel: While the loaf undergoes its final rise, place the 1/3 cup of brown sugar, 1/4 cup of flour, 1 tablespoon of cinnamon, 2 tablespoons of cold butter, and 1/4 tsp of salt into a food processor. Process on the pulse setting a few times just until it breaks down into a wet sand consistency. (Alternatively, rub the cold butter into the dry mix with your fingertips).
The Egg Wash Finish & Baking
- 12. Preheat your oven to 375°F (190°C).
- 13. Prepare a quick egg wash (whisk an egg with a splash of water) and use a pastry brush to coat the exposed surfaces of the puffed challah gently.
- 14. Generously sprinkle your prepared cinnamon streusel across the top of the egg-washed braid, ensuring it catches in the crevices.
- 15. Slide the tray into the oven and bake at 375°F (190°C) for 25 to 28 minutes until the crust turns an even golden brown. Remove from the oven, let it cool slightly on a wire rack, and enjoy!
Nutrition
Calories2323kcalCarbohydrates333gProtein63gFat83gSaturated Fat48gPolyunsaturated Fat6gMonounsaturated Fat21gTrans Fat3gCholesterol375mgSodium817mgPotassium1295mgFiber19gSugar61gVitamin A25854IUVitamin C10mgCalcium557mgIron8mg
Notes
- The Condensed Milk Crumb Enhancement: Substituting standard sugar with 100g of sweetened condensed milk serves a highly technical role in this formula. The dairy sugars (lactose) and concentrated milk fats interfere with standard gluten development just enough to guarantee an incredibly tender, pillowy crumb that shreds like cotton candy when pulled apart.
- Managing Dough Hydration Variances: Canned pumpkin purée hydration levels can fluctuate significantly depending on the brand you purchase. If you notice your dough looks too sticky or refuses to pull away from the sides of your mixer bowl after 8 minutes of kneading with the butter, sprinkle in an extra tablespoon of bread flour to stabilize the structure.
- Securing the Braided Strands: When rolling your portioned dough into ropes, try to keep the thickness perfectly uniform from the center out to the tips. Once you finish braiding, always tuck the loose tail ends firmly underneath the loaf. This anchors the structure, preventing the braid from unravelling or twisting awkwardly on your tray as it experiences explosive oven spring.
- The No-Egg Modification Path: If you prefer to bake without eggs or have an allergy, you can still easily enjoy this seasonal loaf. Simply omit the single egg from the dough mixture completely. To compensate for the lost moisture, add an extra tablespoon of water or milk to your liquid mix, and substitute the final egg wash glaze with a thin brush of cream or maple syrup before applying the streusel.