You will need:
• 300g plain flour • 150g warm milk • 10g fresh bakers yeast • 50g sugar • 50g butter • 2 large eggs • 1/2 tspn ground cinnamon • 2 tbspn Aguardente / Grapa • 50g Figs • 50g walnuts • 50g sultanas • 50g dried apricots
Roughly chop walnuts, and thinly slice the figs and apricots. Place in a bowl, along with the sultanas and soak with Aguardente. Set aside.
Warm milk and sugar until it reaches about 40°C, or test by dipping your finger (you shouldn’t notice a difference in temperature to that of your finger). In a large bowl mix together yeast, sugar and milk. Stir until it has dissolved. Mix in 100g of flour. Cover and leave in a warm place until it turns into a sponge like consistency.
In a small saucepan, gently melt butter. Add the warm butter to the sponge, followed by the eggs, remaining flour, cinnamon and soaked fruits. Knead for 5 minutes, until the dough no longer sticks to the sides. If it’s too soft, add a little more of the flour.
Oil a large bowl. Place the kneaded dough in it, cover and allow to rise in a warm place for 1 hour or until it has doubled in size. After the dough has risen, turn onto an oiled surface and shape into a ball. Line a cake tin with parchment paper and place dough. Allow to rise for a second time.
You could also cut it into smaller pieces, shape into balls and arrange them into a ring shape on a floured tray.
Preheat oven to 220°C. Brush with egg yolk and bake for 30 minutes at 170°C until golden brown.