Once you’ve mastered the basic loaf, it’s time to play around. We love the richness that the figs, vanilla bean, and Marsala add to this filled loaf.
- 3 cups (660 grams) dried Turkish figs, stems removed
- 1 orange, zested and juiced
- 1½ cups (192 grams) Marsala wine
- 6 sprigs fresh rosemary
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- ½ recipe Challah Dough
- 1 large egg, lightly beaten
- In a medium saucepan, heat figs, orange zest and juice, Marsala, rosemary, and vanilla bean and reserved seeds over medium heat. Bring to a simmer, and reduce heat to low. Cook until figs are softened, about 10 minutes. Discard vanilla bean pod and rosemary; transfer mixture to the work bowl of a food processor. Process until mixture forms a thick paste. Let cool to room temperature before using.
- Divide dough in half. Roll one-half into an 18x12-inch rectangle. Spread half of cooled fig paste onto rectangle, leaving a ½-inch border on all sides. Starting at one long side, roll up dough, jelly-roll style, and press edge to seal. Roll dough into a rope about 16 inches long. Cut rope in half lengthwise. Repeat with remaining dough and fig paste. You should have 4 (16-inch) ropes.
- Line a baking sheet with parchment paper.
- Place the four strands in a hashtag pattern (over, under, over, under) with cut sides facing up. Begin with any “under” strand, and moving clockwise, cross it over the adjacent strand. Repeat with the next strand until you get back to the beginning. Repeat this process moving counterclockwise. Continue repeating, clockwise and counterclockwise, until all dough has been used. Tuck ends under, and place on prepared pan. Brush with egg wash. Cover loosely with plastic wrap, and let rise for 30 minutes.
- Preheat oven to 350°.
- Bake until a wooden pick inserted in center comes out clean, 45 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning, if necessary.
A step-by-step visual guide to making the Round Challah:
1. Divide dough in half. Roll one-half into an 18×12-inch rectangle.
2. Spread half of cooled fig paste onto rectangle, leaving a ½-inch border on all sides.
3. Starting at one long side, roll up dough, jelly-roll style, and press edge to seal.
4. Roll dough into a rope about 16 inches long. Cut rope in half lengthwise. Repeat with remaining dough and fig paste. You should have 4 (16-inch) ropes.
5. Place the four strands in a hashtag pattern (over, under, over, under) with cut sides facing up.
6. Begin with any “under” strand, and moving clockwise, cross it over the adjacent strand.
7. Repeat with the next strand until you get back to the beginning. Repeat this process moving counterclockwise.
8. Continue repeating, alternating clockwise and counterclockwise, until all dough has been used. Tuck ends under, and place on prepared pan.
