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.