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1
Cut the figs into small pieces.
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2
Pour all the ingredients (except hazelnuts) in a food processor bowl with the dough blade to knead.
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3
Knead the dough for about 5 minutes until a homogeneous mixture is obtained.
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4
Let the dough rise, covered with a cloth for 30 minutes.
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5
Shape the dough into thirty mini balls, and place them on a baking sheet lined with parchment paper. Cover with a clean clean. Let rise for 1 hour.
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6
Preheat oven to 200 degrees Celsius.
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7
Brush the mini loaves with beaten egg yolk mixed with a teaspoon of milk. Cover the loaves with crushed hazelnuts.
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8
Bake for 12 to 15 minutes until slightly gold-brown.
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9
Cool on a rack.
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10
Slice with a bread knife.
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11
Peel the apple, and cut it into small cubes.
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12
Put honey and brown sugar in a pan to make caramel. As soon as the mixture begins to melt and foam, deglaze with vinegar over high heat.
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13
Bring to a boil for 1 minute, and add the diced apple, star anise, and spices. Simmer for about 5 minutes.
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14
Add diced dried figs, cook for about 20 minutes, until fruits become translucent.
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15
Pour in a jar, and store in the refrigerator.
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16
Slice the rolls, spread 1 teaspoon of chutney on one half of the bread, cover chutney with pieces of cheese.
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17
Add 2 overlapping apple slices.
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18
Cover with the top half of the bread.
