Ingredients
Dough:
3 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons chillled butter, cut into small pieces
1/4 cup milk
1/4 cup vegetable oil
2 eggs
1/2 teaspoon almond extract
Filling:
2 cups dried Calimyrna figs, stemmed, found in the bulk section of the supermarket
1/2 cup walnuts
1/3 cup GOLDEN BLOSSOM HONEY
1/4 cup orange juice
1 1/2 teaspoons orange zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 egg white, lightly beaten
Glaze:
2 tablespoons confectioners’ sugar
1 teaspoon orange juice
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Must be made at least 8 hours ahead or up to 24 hours.***
Using an electric mixer combine flour, sugar, baking powder and salt in a large mixing bowl. Blend in butter pieces at low speed for 30 seconds.
In a small bowl, whisk together milk, oil, eggs and extract. Add to flour mixture and beat just until dough begins to come together. Remove from mixer and knead several times and flatten into a disk. Do not over-handle the dough. Wrap in plastic and refrigerate 8-24 hours.
Remove dough from refrigerator and let sit while preparing the filling. Preheat oven to 375 °. Lightly spray a large baking sheet with non-stick cooking spray.
Filling:
In a food processor coarsely chop figs and walnuts. Add honey, orange juice, orange zest, and spices. Process until just blended.
On a lightly floured surface roll dough out to a 20 x 9-inch rectangle using your hands to help shape the dough into a rectangle. Turn the dough several times dusting the surface lightly with flour if necessary.
Spoon the filling in a 2-inch strip lengthwise down the center of the dough. Carefully lift one side up and over the filling, resealing any tears. Lift the other side up over resealing any tears. Press edges together.
Invert onto prepared baking sheet. Slowly and carefully form into a ring. Pinch the ends together to seal. Brush the ring lightly with beaten egg white. Bake about 30-35 minutes until ring is golden brown. Let cool 10 minutes on sheet and then remove to a rack to cool completely.
Drizzle glaze over top. Once glaze is set, wrap ring and store up to 2 days.
Serves: 12-14
