I’ve known for a long time the extra oomph duck eggs add to baking. Cakes are loftier and custard is richer. Why did I not consider using duck eggs when baking bread too? I needed to find out after coming across a discussion thread which pretty much concluded “best challah you ever had”. Of course challah is a great candidate. Along with brioche, they fall into the category of enriched bread that depends on eggs, fat, or milk to tenderize the texture and enhance the flavour. Lucky for me, spring is the perfect time to spot duck eggs at farmers markets. I bought a half dozen with dreams of the eggiest of all eggy challah loaves.
I turned to smitten kitchen’s tried-and-true recipe for Fig, Olive Oil And Sea Salt Challah. I made it once before with great success. The non-traditional combination won me over immediately. The decision was made extra easy with my family-size opened bag of organic dried figs from Costco too. My previous success gave me confidence to make a double batch of this recipe even with my duck egg experiment. One ginormous braided boule for me, one ginormous braided boule for a friend.