Gently heat the milk and maple syrup in a saucepan. Crumble in the yeast and stir until it has dissolved. The nuts can be roasted in the oven for about 10 minutes at 175 degrees and then the skins can be removed from the nuts (but this is optional if the time is available). Grind the nuts in a blender and mix with flour, salt, cardamom, cinnamon, vanilla. Make a well in the middle and pour in the warmed yeast mixture.
Mix a little and then add the applesauce and coconut oil. Knead everything into a smooth, supple dough and let rise in a covered bowl in a warm place for about 60 minutes.
In the meantime, prepare the filling. Chop the figs and mix with the vanilla sugar, cinnamon and coconut oil / butter, finely dice the apples. Roll out the dough into a large rectangle on a floured work surface and distribute the filling on top. Scatter the chopped nuts on top.
Roll up the dough from the longer side and cut into pieces of equal size. Place them next to each other on a baking sheet lined with baking paper and let rise again until the oven has preheated to 175 degrees top / bottom heat. Bake in the oven on the middle rack for about 35 minutes.