1 cup of milk, warmed (approx. 110°F)
1 package dry active yeast (2 1/4 tsp.)
1/3 cup sugar, with additional for sprinkling
3 ½1/2 Cups cups all-purpose flour
1 tsp. kosher salt
1 tsp. ground cardamom
6 Tbsp. unsalted butter, at room temperature, cut into chunks
1 1/2 cups quartered dried figs
Stir the milk, yeast and the sugar together. Let the mixture stand until foamy, this should take about 10 minutes.
In separate bowl combine the flour, salt and cardamom. Slowly add the flour mixture and two of the eggs to the yeast mixture.
Using a dough hook, knead on medium-low until the dough takes on a coarse, slightly shaggy texture. Add the remaining butter and mix until the dough is mostly smooth. This should take approximately 10 minutes.
Remove the dough from your mixer bowl and place on a floured work surface and flatten it into a rough disk. Add the figs to your dough, sprinkle them over the disk and then gather the dough into a ball. Knead the dough gently a few times to thoroughly mix in the figs. Gather your dough together into a ball once more and transfer it to an oiled bowl. Cover your bowl with plastic wrap and place in a warm area. You are looking for the dough to double in size, this should take about an hour.
Line a baking sheet with parchment paper. Place your dough on a floured work surface and divide it into three pieces. Roll each chunk of dough into a rope about 16” long. Lay the ropes on the work surface next to each other so that they are touching and braid them together. When you are done braiding, tuck the ends underneath. Place your braided dough onto the prepared baking sheet and let rise for about 45 minutes. The dough should look puffy.
Just before your dough has finished rising preheat your oven to 350°F.
Beat the remaining egg with a little water in a small bowl. Gently brush the dough with the egg wash and sprinkle with sugar. Bake the loaf until it is golden brown. This should take about 35 minutes. Once your bread is done baking, transfer it to a wire cooling rack to cool completely before slicing.