Spiced Fig and Walnut Challah Bread

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A soft braided challah bread studded with dried figs and toasted walnuts, subtly spiced to evoke flavors often enjoyed during Hanukkah. This Middle Eastern Hanukkah recipe, ready in about 75 minutes, pairs all-purpose flour, active dry yeast, and warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 1/4 cups (110°F) warm water
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 3 (2 for dough large eggs, 1 for egg wash)
• 1 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 3/4 cup chopped dried figs
• 3/4 cup toasted and chopped walnuts

The stand mixer we’d knead this with → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast and 1 tsp sugar in 1 1/4 cups warm water (110°F). Let sit 5-10 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 4 cups all-purpose flour, 1/4 cup sugar, 1 1/2 tsp kosher salt, and 1 tsp ground cinnamon. Stir to mix.
3. Step 3: Add 1/4 cup vegetable oil, 2 large eggs, and the activated yeast mixture to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
4. Step 4: Turn dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Gradually knead in 3/4 cup chopped dried figs and 3/4 cup toasted chopped walnuts until evenly distributed.
5. Step 5: Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 1/2 hours or until doubled in size.
6. Step 6: Punch down dough and divide into three equal strands. Braid strands tightly and place on a parchment-lined baking sheet. Cover and let rise for 45 minutes.
7. Step 7: Preheat oven to 350°F. Beat 1 large egg with 1 tbsp water and brush over braid for a shiny crust.
8. Step 8: Bake for 30-35 minutes until golden brown and hollow-sounding when tapped. Cool completely on a wire rack before slicing.