BRAIDED CHALK WITH FIG AND APPLE – Baking from scratch

Within the bowl of a mixer, combine ½ cup (120 grams) heat water and the yeast till dissolved. Add 1 cup (125 grams) flour; Utilizing the paddle attachment, beat on low velocity till mixed, about 30 seconds. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, about half-hour.

Add 4¼ cups (531 grams) of flour, sugar and salt to the yeast combination. Swap to the dough hook attachment.

In a medium bowl, whisk collectively the oil, 3 eggs (150 grams), honey, and the remaining ½ cup (120 grams) heat water. Add oil combination to flour combination and beat on low velocity till clean, elastic dough kinds, 6 to 7 minutes, stopping to scrape down sides of bowl and dough hook; Add to the remaining ¼ cup (31 grams) flour, about 1 tablespoon (8 grams) at a time, if dough is just too sticky. Place the dough on a frivolously floured floor and form it right into a clean spherical.

Evenly grease a big bowl. Place the dough in a bowl, turning it to grease the highest. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 1½ to 2 hours.

Place 2 baking sheets of the identical measurement on high of one another (double pan).

Punch down the dough and let it relaxation for 10 minutes. Place the dough on a closely floured floor and roll right into a 24×12-inch rectangle. Utilizing a floured dough cutter, lower dough into 3 rectangles (24×4 inches). Unfold the fig filling into rectangles (about 137 grams every), leaving a ½-inch border across the edges. Sprinkle apple on rectangles (40 grams every). Beginning with one lengthy aspect, roll every rectangle, jelly roll-like.

Place a big rectangle of parchment paper (about 16×12 inches) in your work floor. Place the logs equidistant and parallel to one another (about 1½ inches aside), stretching them out to twenty-eight inches. (Make sure that the logs are frivolously coated with flour and never too sticky. This makes braiding troublesome.) Beginning within the heart, loosely braid the strands, working your solution to one finish (go away small gaps or gaps between the strands), pinching and tucking. ends beneath. Braid the alternative aspect, pinching and tucking the ends underneath. Place one hand on every finish and gently press the ends towards the middle. (This can make the braid shorter and wider.) Place braid diagonally on a parchment rectangle and place into ready pans. (Last braid size is 16 inches.) Cowl and let sit in a heat, draft-free place (75°F/24°C) till puffed, 30 to 45 minutes.

Preheat oven to 375°F (190°C).

In a small bowl, beat the remaining egg (50 grams). Brush the highest and sides of the braid with egg wash.

Bake till golden brown and an instant-read thermometer inserted within the heart registers 190°F (88°C), 30 to 35 minutes, overlaying with foil after 20 minutes of baking to stop extreme browning. Let cool within the pan for half-hour. Serve heat or at room temperature.

In a medium saucepan, deliver the figs, ⅓ cup (80 grams) water, and orange juice to a boil over medium warmth. Prepare dinner, stirring often, till all liquid is absorbed, about 6 minutes.

Within the work bowl of a meals processor, place the figs, sugar, vanilla, orange zest, cinnamon, salt, and fennel seeds; course of till clean and a thick paste kinds. Add the walnuts and course of till finely floor. Switch to a bowl and let cool to room temperature.