In this Shiva Minim Fig Jam Challah recipe, Rochie Pinson, acclaimed cookbook author and motivational speaker, adds a unique fruity twist to the traditional loaf, in celebration of Tu B’Shvat.
You will need:
Assorted chopped fruit (dehydrated)
2 cup warm water
¼ cup sugar
4 tsp granulated yeast
4 cup white whole wheat flour
1½ tbsp fine sea salt
2 large eggs
½ cup EVOO
½ cup Silan date syrup
½ cup raisins
2-3½ cup white flour
1½ cup dried figs (chopped) ½ cup water
1 orange ( juiced)
1 tsp orange zest
¼ cup sugar
½ tsp cinnamon
¼ tsp sea salt
1 large egg (beaten)
1 tsp water
Coarse sea salt
Have all prepared fruit ready on tray.
for dehydrating and place in Chefman dehaydrator to dry.
In a stand mixer, pour warm water, sugar, yeast and stir together.
Next add in flour and salt, then mix until smooth batter forms. Add eggs, oil, silan date syrup and stir again until smooth.
Add in raisins then gradually add the white flour for only as much as needed to make the dough workable.
Knead the dough and place into a Pyrex bowl. Pour extra oil and roll dough until it’s coated, place dishcloth over the bowl, and let rise for 1½ – 2 hours.
Zest and juice the orange.
In a saucepan combine zest, juice, water, cinnamon, salt and bring to boil.
Simmer on low until most of the liquid has dissolved and the mixture is thick and pasty. Stir occasionally to keep from sticking and set aside to cool.
When cooled, pulse in food processor for a few seconds for a coarse paste.
Braiding the dough:
Divide dough into 5 equal balls, roll out, fill with fig paste, form into strands and braid into a fishtail.
Let dough rise for another 30 minutes.
Brush challah with egg wash, sprinkle sea salt, barley flakes and dried pomegranate on top.
Preheat oven to 350°F. Bake for 40 minutes or until golden brown and the center sounds hollow when tapped.
Serve on board with dehydrated fruit.