Fig coffee cake
Fig coffee cake 
| Ingredients | Lbs. | Oz. | Method |
| DOUGH: | |||
| Warm water or milk | 15 | Dissolve yeast in | |
| Yeast | 7 | water or milk. | |
| Butter | 1 | 5 | Combine. Cream together at |
| Granulated sugar | 1 | 1 | 2nd speed of 3 speed mixer |
| Salt | 1-1/2 | until combined. | |
| Eggs | 10-1/2 | Add. Mix at | |
| Lemon peel, grated | 1/2 | 2nd speed until combined | |
| Water or milk | 2 | 11 | Add alternately. Mix at 2nnd speed until combined. Add yeast mixture, |
| Bread flour | 4 | 15-1/2 | mix at 1st speed until combined. |
| Bread flour | 2 | 7-2/3 | Add. Mix at 2nd speed until smooth. |
| Total Weight: | 14 | 11 |
| FILLING: | |||
| Diced figs or fig paste | 2 | 4 | Combine in pan. Heat to boiling, simmer |
| Water | 1 | 8 | 10-20 mionutes. Place in food processor |
| Granulated sugar | 1 | 5 | and process at high speed until smooth. |
| Lemon juice concentrate | 4-1/2 | Add. Stir in with water as need until | |
| Water, as needed. | desired spreading consistency. | ||
| Total appr. wt. | 5 | 6 | |
| STREUSEL | |||
| All-purpose flour | 6 | Combine. Mix at | |
| Granulated sugar | 6 | 1st speed | |
| Butter | 4 | until crumbly. | |
| Total appr. wt. | 1 | ||
| Egg wash, as needed |
Instructions:
Proof dough for about 2 hours and punch down. Scale dough into 12 oz. pieces. Sheet each piece of dough to about 6 ins. by 12 ins. Spread about 4 ozs. filling on each sheet and roll into a tube. Shape tube in a circle and seal ends. Make alternate cuts on top; brush top with egg wash and sprinkle with streusel. Proof about 45 minutes at 100°F dry or 95°F wet. Bake at 350°F until done, about 30-35 minutes. Yields about 20 coffee cakes.
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