Greek Christmas Bread

1. 1

   Make Quick Yeast Dough.

2. 2

   Remove stems and cut figs into quarters. Place anise seeds in food processor fitted with steel blade; process 1 minute. Add figs, walnuts, sugar, orange zest, and an ise extract; process with on/off pulses until evenly chopped. Add raisins and process just until combined.

3. 3

   Roll out dough on lightly floured surface into 18x4-inch rectangle. Turn dough so that one long edge faces you. Spread filling over dough, leaving 1/2-inch border on each edge. Brush edges with water. Starting at one long edge, roll up at a slight angle so that one end is tapered and the opposite end is wide. (Loaf will be slightly horn-shaped.) Place loaf seam side down on unreased baking sheet. Twist dough, then starting at wide end as the base, roll dough upward into snail-shaped coil. Tuck tapered end into coil.

4. 4

   Cover loaf with lightly oiled plastic wrap and let rise in warm place until doubled, 25 minutes.

5. 5

   Heat oven to 400 degrees.

6. 6

   Brush loaf lightly with water. Bake 5 minutes. Reduce heat to 350 degrees and bake loaf 20 minutes longer. Transfer bread to wire rack and let cool slightly.

7. 7

   Brush honey over warm bread. Cut into 10 equal slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.