- In a small bowl or liquid measuring cup, stir the yeast and 1 teaspoon sugar into the warm water. Allow mixture to rest and become foamy and frothy, about 5 minutes. Whisk in the egg, buttermilk, and melted butter to the yeast mixture.
- In the bowl of a large stand mixer, stir together the flours and salt.
- Using the dough hook with the stand mixer running on low, gradually pour in the wet ingredients. Increase the speed to medium and knead until the dough becomes smooth, but still soft and damp. Shape dough into a ball, place in an oiled bowl, and then cover. Allow to rise at room temperature until doubled in size, about 1-1½ hours.
- While dough rises, prepare filling. In a small bowl, soak the figs in hot water until soft, about 20 minutes. Drain the water and puree figs in a food processor until smooth.
- Butter an 8-inch square baking pan. On a lightly floured surface, roll dough into a 14 x 10-inch rectangle. Spread butter evenly on dough. Spread pureed figs evenly over the butter, leaving a 1-inch border around the edges. Scatter the chocolate evenly over the figs. Carefully roll up length-wise and pinch the edges together to seal. Using a sharp knife, cut log into 9 equal pieces and arrange rolls in baking pan.
- Allow bread to rise again until an indentation remains after touching, about 1 hour.
- About halfway through the second rising, preheat the oven to 350.
- When bread is ready to be baked, lightly brush with egg wash. Bake for 22-28 minutes, until light golden brown. Cool for 20 minutes and dust with powdered sugar if desired. These are best served slightly warm out of the oven.
BY GATHER & DINE>> SEE RECIPE HERE