Pumpkin and orange kolach with rhubarb chutney

Pumpkin and orange kolach with rhubarb chutney

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 6–8

Dietary
Vegetarian


By Olia Hercules
From Saturday Kitchen

Ingredients

For the bread

  • 7g fast-action dried yeast
  • 100g/3½oz plain flour
  • 1½ tsp salt
  • 300g/10½oz pumpkin flesh, cut into 5cm/2in chunks
  • 1 orange, fine zest only
  • 2 free-range eggs, lightly beaten
  • 150g/5½oz caster sugar
  • 450g/1lb 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

For the rhubarb chutney

  • 2tbsp vegetable oil
  • 1 banana shallot, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 2cm piece fresh ginger, peeled and chopped
  • 1 bunch rhubarb, chopped
  • 1 star anise
  • 1 cinnamon stick
  • 2 juniper berries, crushed
  • 100ml white wine vinegar
  • 125g soft brown sugar

To serve

  • Cheddar cheese, sliced
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