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-inspired Hanukkah recipe, ready in about 75 minutes, pairs all-purpose flour, active dry yeast, 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 "Plan a meal with the AI" 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, 1 for egg wash) large eggs
• 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.