Go Back
fig filled challah

Easy Fig Jam Filled Challah

This is the quickest easiest way to make challah yet!
Prep Time 4 hrs
Cook Time 35 mins
Course Dessert, Side Dish
Cuisine European, Jewish

Ingredients
  

for the filling:

  • 2 cups fresh figs
  • juice and zest of one lemon
  • 2 tablespoons honey
  • 1 tablespoon sugar

for the bread:

  • 1 bag of Pereg Challah Mix 2.2 lbs
  • 2 ¼ cups water
  • 1 teaspoon vanilla

for the topping:

  • 1 egg beaten
  • 1-2 tablespoons pearl sugar

Instructions
 

  • Combine all of the filling ingredients in a saucepan. Mash with the back of a spoon and stir until a thick jam forms. Allow to cool completely. This step can be done the day before.
  • In a large bowl or mixer with a dough hook, combine the Pereg Challah Mix, vanilla, and 2 ¼ cups water. Mix for about 8 minutes or until dough is smooth and elastic
  • Let dough rest for 15 minutes.
  • Punch down dough and knead again for 3-5 minutes. Transfer to an oiled bowl and let rise for 15 minutes.
  • Divide the dough into 6 parts and roll each into a ball. Cover with a tea towel and allow to rise for another 15 minutes.
  • Flatten out the balls into long snakes. Spoon the jam into the center and roll jelly-roll style to seal the jam inside the dough.
  • Braid 3 together and shape into a round. Repeat for the second loaf.
  • Line baking sheets with parchment. Place a pan of water (I used a 13x9 inch Pyrex) in the bottom rack of the oven. Preheat oven to 350.
  • Place the bread on the parchment-lined baking sheets. Brush with beaten egg and sprinkle with pearl sugar.
  • Bake for 35 minutes or until golden brown and hollow-sounding when tapped.

Notes

I used Pereg Best for Challah Flour but you can also use bread flour, a tablespoon of yeast and some sugar instead.
 
Keyword bread