Pumpkin and orange kolach
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Loading... - Gloria Vega
- 11 Apr 2023
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This beautiful Ukrainian bread is traditionally served at celebrations like weddings, Christmas and other feasts. Olia Hercules uses steamed pumpkin and orange zest in this version.
Serve it with Olia's easy rhubarb chutney and slices of cheddar.
Ingredients
For the bread
- 7g fast-action dried yeast
- 1½ tsp salt
- 300g/10½oz pumpkin or butternut squash, peeled and cut into 5cm/2in chunks
- 1 orange, fine zest only
- 2 free-range eggs, lightly beaten
- 150g/5½oz caster sugar
- 550g/1lb 4oz strong white flour, plus extra to dust
- 60g/2¼oz unsalted butter, softened
For the glaze
- 1 free-range egg
- 2 tbsp full-fat milk
- 3 tbsp mixed seeds
Method
- Steam the pumpkin chunks in a steamer for about 20 minutes, or until very soft. (If you don’t have a steamer, pop the pumpkin in a metal or enamel colander, set it over a pot of boiling water, then cover with a lid that fits as tightly as possible.)
- Using a blender or food processor, blend the pumpkin to a smooth purée. Set aside to cool.
- In a stand mixer with a dough hook, mix the yeast and flour and salt. Whisk in the pumpkin puree, orange zest, eggs, and sugar with 100ml/3½fl oz water. Now add the flour: just dump it all in and mix.
- Add the butter bit by bit, and knead (if doing this by hand, wet your hands and use the stretch and fold technique), until fully incorporated. The dough should be shiny, soft and sticky. Cover and leave it somewhere warm for 60–30 minutes, then give it another knead on a well-floured surface; it might feel sticky at first, but that will soon go.
- Divide the dough into four equal pieces and knead each one into a ball on a well-floured surface. Roll each ball into a long sausage, then put it on a barely floured surface and roll from the centre to the edges, stretching it out to 45cm/17½in or so. Read More…
