In the bowl of a standing mixer fitted with a dough hook, put flour, sugar, and yeast and mix on low speed for about a minute.

Add the egg and oil and mix for another minute.

Slowly pour in the water (start with one cup) and mix to form the dough. If after 2 to 3 minutes, the dough hasn’t come together and there are pieces of dough at the bottom of the mixer, add a few drops of water.

Increase the speed to medium and add the salt. Let the mixer knead for an additional 4 to 5 minutes. Scrape the bottom and sides of the bowl as needed.

Transfer the dough from the mixing bowl to a very lightly floured work surface and give it a nice round shape.

Place the dough in a large bowl, grease it with a little oil, and cover it with a kitchen towel. Place the bowl somewhere warm and let the dough rise until doubled. It can take 1 to 4 hours at room temperature.

Add the dried fruit and orange zest to the dough and knead with your hands until incorporated.

Roll the dough into a long rope and spiral around itself until you reach the end. Tuck the end under the bread.

Line a baking sheet or a round pan with parchment paper and place the Challah on it.

Place the pan somewhere warm, cover it with a towel, and let it rise until puffed, about an hour.

Heat the oven to 400°F/200°C. When ready to bake, Whisk the maple syrup with water and brush it all over the Challah.

Bake for 25 to 30 minutes. The Challah is done when it is deeply a rich golden brown (and registers 190°F/90°C in the center).

Let the Challah cool and enjoy.