Easter bread filled with figs, pine nuts and almonds

Ingredients for 1 servings:

• 500 g spelt flour type 630, alternatively wheat flour
• 75 g sugar
• 250 ml milk, lukewarm
• 1 egg(s)
• ½ tsp salt
• ½ cube of fresh yeast
• 80 g butter, room temperature
• 50 g pine nuts
• 50 g almonds, chopped
• 200 g almonds, ground
• 5 ladyfingers, finely ground
• 175 ml milk
• 100 g honey or agave syrup
• 40 g butter
• 1 tsp cinnamon
• 100 g soft figs, dried
• 3 tbsp lemon juice
• 2 tbsp milk
• 1 egg yolk

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

with spelt flour

Dissolve the yeast and sugar in lukewarm milk. Combine the flour, yeast mixture, salt, and egg, and knead for 2 minutes. Add the butter, knead, and cover the dough and let it rise in a warm place for 1 hour. Meanwhile, fry the pine nuts and chopped almonds in a dry pan. Let cool, then brown the ground almonds in the same pan, also without fat. Bring the milk, honey, butter, and cinnamon to a boil. Stir in the almonds, pine nuts, and finely ground biscuits. Finally, add the very finely chopped figs (leaving the pieces quite large will make them very dominant and sweet in the bread) with the lemon juice. Roll out the dough into two 50 x 20 cm strips and spread half of the filling on each, leaving one edge unfilled. Roll up lengthwise and cut a slit down the middle. Place the two rolls on a baking sheet lined with baking paper, intertwine, and form a wreath. Press the ends together. Brush the dough with the egg yolk whisked in milk and let it rise for another 20 minutes. Bake on the lowest rack of a preheated oven at 180°C (top/bottom heat) (or 180°C fan-assisted oven) for about 20 minutes. To prevent the bread from overbrowning, cover with aluminum foil and bake for another 15-20 minutes. The bread tastes best when warm and brushed with good butter.