- ½ cup fig starter
- 3 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 tablespoon sugar, granulated
- 1 ¼ teaspoon Kosher salt
- 1 egg, whole, large
- 5 tablespoons butter, unsalted, soft
- ⅔ cup water, warm
- ¼ cup sugar, granulated
- 1 ½ teaspoon cinnamon, ground
- 1 teaspoon California Fig Powder
- 1 egg, beaten
- ½ cup California Fig Nuggets
In a stand-up mixer combine all dough ingredients.
Mix on low for 5 minutes, making sure all the butter is incorporated.
Place the dough in a lightly greased bowl. Cover the bowl and let rise for 1 hour. The dough will double in size.
While the dough is rising, make the filling by stirring together the sugar, cinnamon and fig powder. Set aside.
Gently deflate the dough and transfer it to a lightly greased surface.
Roll and pat the dough into a rough rectangle approximately 8 inches by 20 inches.
Brush the dough with the beaten egg and sprinkle it evenly with the cinnamon sugar mixture followed by the fig nuggets.
Starting with the short end, roll the dough into a log. Pinch the seam closed. It is not necessary to pinch the ends.
Transfer the log, seam-side down, to a lightly greased loaf pan (9 inches by 5 inches). Cover the pan and allow the bread to rise 1 hour.
While the dough is rising, preheat the oven to 350 degrees Fahrenheit.
Bake the bread for 35 to 40 minutes or until the internal temperature reaches 190 degrees Fahrenheit.
Let rest in the pan for 5 minutes; then remove. Place on baking rack to cool completely.
Slice into desired portions and serve.