Though often associated with Rosh Hashanah, the Jewish New Year, challah is a braided yeast bread enjoyed during many other Jewish ceremonies and celebrations, including Hanukkah. This multistranded enriched bread encases a sweet fig and apple interior, providing comfort by the slice.
Fig-Apple Braided Challah
In the bowl of a stand mixer, whisk together ½ cup (120 grams) lukewarm water and yeast until dissolved. Add 1 cup (125 grams) flour; using the paddle attachment, beat at low speed until combined, about 30 seconds. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
Add 4¼ cups (531 grams) flour, sugar, and salt to yeast mixture. Switch to dough hook attachment.
In a medium bowl, whisk together oil, 3 eggs (150 grams), honey, and remaining ½ cup (120 grams) lukewarm water. Add oil mixture to flour mixture, and beat at low speed until a smooth, elastic dough forms, 6 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, about 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a very lightly floured surface, and shape into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
Place 2 same-size baking sheets on top of each other (double panning).
Punch down dough, and let stand for 10 minutes. Turn out dough onto a heavily floured surface, and roll into a 24×12-inch rectangle. Using a floured pastry cutter, cut dough into 3 (24×4-inch) rectangles. Spread Fig Filling onto rectangles (about 137 grams each), leaving a ½-inch border around edges. Sprinkle apple onto rectangles (40 grams each). Starting with one long side, roll up each rectangle, jelly roll style.
Place a large rectangle of parchment paper (about 16×12 inches) on your work surface. Place logs equidistant and parallel to each other (about 1½ inches apart), stretching logs to 28 inches. (Make sure logs are lightly covered with flour and not too sticky. It makes braiding more difficult.) Starting in center, loosely braid strands together, working your way to one end (leave small spaces or gaps in between strands), pinching and tucking ends underneath. Braid opposite side, pinching and tucking ends underneath. Place one hand at either end, and gently press ends toward center. (This will make the braid shorter and wider.) Arrange braid diagonally on parchment rectangle, and place on prepared pans. (Final length of braid is 16 inches.) Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
Preheat oven to 375°F (190°C).
In a small bowl, whisk remaining 1 egg (50 grams). Brush top and sides of braid with egg.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, covering with foil after 20 minutes of baking to prevent excess browning. Let cool on pan for 30 minutes. Serve warm or at room temperature.
Fig Filling
In a medium saucepan, bring figs, ⅓ cup (80 grams) water, and orange juice to a boil over medium heat. Cook, stirring occasionally, until all liquid is absorbed, about 6 minutes.
In the work bowl of a food processor, place figs, sugar, vanilla, orange zest, cinnamon, salt, and fennel seed; process until smooth and a thick paste forms. Add pecans, and process until pecans are finely ground. Transfer to a bowl, and let cool to room temperature.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
