-
1
Preheat oven to 180C.
-
2
Dissolve sugar and yeast in warm water or milk.
-
3
Mix in the melted butter.
-
4
In a large bowl, mix 200 grams of the flour, a pinch of salt, and nutmeg.
-
5
Add yeast mixture, stirring until you get a soft dough.
-
6
On a lightly floured surface, knead the dough for a minute or two to incorporate the remaining flour, 1 tablespoon at a time until the dough is no longer sticky (may not be necessary to use all the flour).
-
7
Place the ball of dough in a bowl, cover and let it rise in a warm place for an hour or until doubled in size.
-
8
Mix the brown sugar with the syrup, milk, and vanilla extract in a saucepan.
-
9
When it boils, remove the pan from the heat.
-
10
Add the figs and set aside.
-
11
In a bowl mix the brown sugar with the cinnamon, reserve.
-
12
Grease a shaped pan with butter (any shape will work).
-
13
Place dough on a lightly floured surface and let it stand for 5 minutes.
-
14
Roll out the dough into a rectangle shape.
-
15
Brush with melted butter.
-
16
Spread the mixture of brown sugar and cinnamon on the flattened dough.
-
17
Roll tightly.
-
18
Cut into small rolls and place in the form, side by side with the cut side up.
-
19
Cover and let rise in a warm place for 30 minutes or until doubled in size.
-
20
Bake for 20-25 minutes or until they become golden brown. (If you want, put a piece of aluminum foil over the rolls in the last 10 minutes.).
-
21
Remove from oven and pour the fig syrup over the cake.
-
22
Sprinkle lightly with a little Bonsalt salt.
-
23
Let cool slightly and serve.
