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1
In a large bowl or in the bowl of a stand mixer, dissolve yeast and 1 teaspoon honey into the warm water. Let the mixture sit for 10 minutes until foamy.
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2
Add remaining honey, olive oil and 2 eggs; stir to combine. Add flour and salt and stir until a dough forms. Knead dough on a lightly floured surface for 10 to 15 minutes until smooth, elastic and only slightly sticky. Or you can knead dough in a stand mixer with dough hook on low speed for 7 to 8 minutes until smooth, elastic and only slightly sticky.
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3
Transfer dough to a lightly oiled bowl and turn to coat all sides of the dough with the oil. Cover bowl with plastic wrap and let it rise in a warm, draft-free place for 1 to 2 hours until doubled.
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4
Punch down risen dough. Divide it into three equal pieces. On a lightly floured surface, roll out one piece of dough into a wide rectangle, about 8 by 15 inches. Spread half of the fig jam on top of the dough. Tightly roll up the dough starting from the long end until it's in the shape of a log. Then pinch the seam to seal it. Carefully stretch dough so the log is about 15 inches long. Set aside.
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5
Repeat with remaining dough, filling one with the remaining fig jam and the other with the raspberry jam.
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6
Place the logs side by side. Take the left strand and cross it over the middle strand, then take the right strand and also cross it over the middle strand. Repeat, crossing the left over the middle strand, then the right over the middle strand until you reach the edge. Pinch and fold the edge under to seal the seams together.
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7
Transfer the loaf to a lightly floured parchment paper-lined baking sheet. Beat remaining egg in a small bowl, then brush the top of the loaf with egg wash. Lightly spray a sheet of plastic wrap with cooking spray and set the plastic over the dough (sprayed side down). Let the loaf rise 1 hour until puffy but not doubled.
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8
Heat oven to 375 F. Brush dough one more time with egg wash, then sprinkle with sea salt. Bake until deep brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer to a cooling rack to cool completely.
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9
Adapted from Smitten Kitchen.
