FIG-APPLE BRAIDED CHALLAH – Bake from Scratch

Within the bowl of a stand mixer, whisk collectively ½ cup (120 grams) lukewarm water and yeast till dissolved. Add 1 cup (125 grams) flour; utilizing the paddle attachment, beat at low velocity till mixed, about 30 seconds. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, about half-hour.

Add 4¼ cups (531 grams) flour, sugar, and salt to yeast combination. Swap to dough hook attachment.

In a medium bowl, whisk collectively oil, 3 eggs (150 grams), honey, and remaining ½ cup (120 grams) lukewarm water. Add oil combination to flour combination, and beat at low velocity till a easy, elastic dough kinds, 6 to 7 minutes, stopping to scrape sides of bowl and dough hook; add as much as remaining ¼ cup (31 grams) flour, about 1 tablespoon (8 grams) at a time, if dough is just too sticky. End up dough onto a really flippantly floured floor, and form right into a easy spherical.

Flippantly oil a big bowl. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 1½ to 2 hours.

Place 2 same-size baking sheets on high of one another (double panning).

Punch down dough, and let stand for 10 minutes. End up dough onto a closely floured floor, and roll right into a 24×12-inch rectangle. Utilizing a floured pastry cutter, reduce dough into 3 (24×4-inch) rectangles. Unfold Fig Filling onto rectangles (about 137 grams every), leaving a ½-inch border round edges. Sprinkle apple onto rectangles (40 grams every). Beginning with one lengthy facet, roll up every rectangle, jelly roll fashion.

Place a big rectangle of parchment paper (about 16×12 inches) in your work floor. Place logs equidistant and parallel to one another (about 1½ inches aside), stretching logs to twenty-eight inches. (Be certain logs are flippantly lined with flour and never too sticky. It makes braiding harder.) Beginning in middle, loosely braid strands collectively, working your approach to one finish (go away small areas or gaps in between strands), pinching and tucking ends beneath. Braid reverse facet, pinching and tucking ends beneath. Place one hand at both finish, and gently press ends towards middle. (This may make the braid shorter and wider.) Prepare braid diagonally on parchment rectangle, and place on ready pans. (Remaining size of braid is 16 inches.) Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, 30 to 45 minutes.

Preheat oven to 375°F (190°C).

In a small bowl, whisk remaining 1 egg (50 grams). Brush high and sides of braid with egg.

Bake till golden brown and an instant-read thermometer inserted in middle registers 190°F (88°C), 30 to 35 minutes, protecting with foil after 20 minutes of baking to forestall extra browning. Let cool on pan for half-hour. Serve heat or at room temperature.

In a medium saucepan, convey figs, ⅓ cup (80 grams) water, and orange juice to a boil over medium warmth. Cook dinner, stirring sometimes, till all liquid is absorbed, about 6 minutes.

Within the work bowl of a meals processor, place figs, sugar, vanilla, orange zest, cinnamon, salt, and fennel seed; course of till easy and a thick paste kinds. Add pecans, and course of till pecans are finely floor. Switch to a bowl, and let cool to room temperature.