Pumpkin Love & a Recipe for Chai Spiced Pumpkin Braid
It’s October, and that means three things: 1} Halloween! Finally, an excuse to dress up like a crazy person and crimp my hair and wear red lipstick regardless of my costume. 2} Candy is a legitimate food group for the next 31 days. This obviously includes chocolate. 3} It’s time for pumpkin everything, everywhere. Cake, coffee, pancakes, smoothies, muffins, loaves, cookies… and best of all: bread.
Practically everything I eat at this time of year has pumpkin in it; it’s like the second that this month rolls in, it’s completely acceptable to be pumpkin-obsessed {don’t act like you don’t know what I’m talking about. There’s a good chance that you, or someone you know, is a Starbucks Pumpkin Spiced Latte-obsessed lunatic}.
The best part about pumpkin is that it’s so versatile. In fact, one of my favourite meals in the whole world was this beautiful blended pumpkin soup I had at a bed and breakfast in Southern France. See? This gorgeous orange vegetable isn’t just for cakes and lattes.
Next time you have a few hours free, try out this Chai Spiced Pumpkin Braid. It doesn’t actually require all that much work, but as it’s a yeast bread, it does need some time for rising. Slather some creamy butter over top of a slice of it and sprinkle it with cinnamon and sugar {oh, it’s heaven}, or make French toast with it for an extra-fancy pants weekend brunch. Either way, just make it, eat it, and enjoy.
As for me, I’m off to San Diego and Hawaii for a little while. I can’t wait to come home and tell you all about it {assuming I don’t get consumed by a shark}. I also have an exciting event at the River Café to share with you. It involves tequila. Oh, yes.
Until next time, xoxo.
Chai Spiced Pumpkin Braid
Makes 1 large loaf
Ingredients:
1 package instant {rapid rise} yeast, or 2 ¼ teaspoons
3 cups all-purpose flour, divided
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon sea salt
¼ cup butter
½ cup milk
Contents of 1 chai tea bag
½ cup pumpkin puree
1 large egg
¼ cup brown sugar
2 teaspoons pure vanilla extract
To finish:
1 tablespoon melted butter
¼ cup granulated sugar mixed with 1 teaspoon pumpkin pie spice {alternately, you can use spiced sugar}
1 egg, whisked
Instructions:
1. In a large bowl, whisk yeast, 2 cups flour, pumpkin pie spice, cinnamon, and salt together; make a well in the centre of the mixture, and set aside.
2. In a medium saucepan, cook butter over medium heat until it is melted and dark golden in colour. Add the milk and chai tea, and continue to heat until it is hot to the touch. Remove from heat, and whisk in the pumpkin puree, egg, brown sugar, and vanilla.
3. Pour the wet ingredients into the dry ones, and mix as much as you can with a spoon. When the dough becomes difficult to stir, turn the mixture out onto a clean, dry surface. Knead it, adding more flour as needed, until you have a smooth, elastic, and slightly sticky dough. Place the dough in a large oiled bowl, toss to coat, and cover with plastic wrap; let it rise in a warm, draft-free spot for about 45 minutes to 1 hour, or until doubled in size.
4. Place the dough between two large pieces of parchment paper and roll it out into a large rectangle {about 10x16 inches}. Remove the top layer of parchment, and brush the rolled out dough with the butter; sprinkle it with half of the spiced sugar mixture. Cut strips on either side of the rectangle so you have a 2-inch wide, 16-inch long un-cut strip down the middle.
5. Beginning at one end of the rectangle, working with one strip of dough at a time, twist each strip, and then tuck it under the opposite side of the dough. Continue to work your way through each strip {alternating sides each time} until the whole loaf has been braided. Carefully lift the loaf {by lifting the parchment} on to a large baking sheet. Cover it loosely with a tea towel and let the loaf rise in a warm, draft free spot for another 45 minutes.
6. Preheat oven to 350 degrees Fahrenheit. Brush the top of the loaf with the egg, and sprinkle with the remaining spiced sugar. Bake in the preheated oven for 50–60 minutes, or until it’s lightly golden brown in colour; transfer to a wire rack to cool completely, and store in an airtight container for up to three days.
